How to make pork belly more crisp?

What kind of pork belly is the most crisp, the first one is "crispy belly"!

When I first started learning to cook, the best dish sold in our shop was called "Crispy Belly with Pickled Pepper"! At that time, it was 150 square meters of home cooking, and 15 kg of pork belly could be sold for about 3 days! On average, about 15-20 copies are sold every day.

To put it simply: this dish is sliced pork belly, soaked in soda ash 100 minutes, brewed in boiling water, and stewed for 5-8 minutes! Then rinse the alkaline taste with running water! Then add pickled ginger, pickled peppers, celery or lettuce strips and stir-fry pickled peppers to taste.

Let's talk about the foaming process of crispy belly first! (old method)

Step 1: Wash the pork belly!

After the fresh pork belly is bought back, use vinegar+flour, rub it hard, wipe all the mucus off it, and scrape off the yellow skin on the pork belly with a knife! This place must be scraped off, otherwise it will be difficult to get it! That's where we usually drown, that white film!

Step 2: change the knife into a strip!

All the pork bellies were cut into strips 1cm wide and 5cm long. The thickness is 0.5cm. For example, we usually pick out our stomachs for cooking. If we don't pick them out, we should make them thinner, and the thickness is about 0.5cm.

In this position as shown below, we usually cut out a single fried belly head! ↓↓

The third step: alkaline hair!

Generally, 5 kg of pork belly, add about 200 g of edible alkali, mix well with a frying spoon and marinate for about 2 hours. (When curing, try to use a rubber basin or the like. If you use a stainless steel basin, it will be easily corroded! )

Step 4: Boil the water! Marinate the pork belly for 2 hours and pour it into boiling water with boiling temperature of 100℃. The amount of boiled water should be more, and the boiled water must be more than 3 times the volume of pork belly. As soon as boiling water is poured in, the pork belly will swell at a speed visible to the naked eye, which is about twice as large as the original.

Pour boiling water into the basin and cover it for 5-8 minutes.

Step 5: remove the alkaline smell!

After the water is boiled for 5-8 minutes, remove the lid. Pork belly is 3-4 times the original size. Change all the alkaline water in the pot into cold water (quickly), then put the pork belly pot under the tap, turn on a small stream of running water, and wash off the alkaline smell in the pork belly. The washing time is about 2 hours. Until there is no alkaline taste in the water, it is normal for pork belly to have a little alkaline taste at this time!

Then put the pork belly in a fresh-keeping box, drown it with a little water, and put it in the refrigerator!

How is crispy belly usually fried?

Crispy belly with pickled peppers seems to be unique to old Sichuan cuisine, which has never been encountered elsewhere for the time being! Because there is alkali residue in the pork belly when it is alkaline, the common practice is mostly pickled pepper, and the sour taste of pickled pepper can neutralize the alkaline taste in the pork belly. Pork belly is crisp and smooth when eaten, which is very delicious.

Material preparation:

350g of soaked pork belly, 50g of celery or lettuce strips.

50g of pickled ginger, pickled pepper 100g, 30g of pepper, and 6 pieces of garlic (about 3 pieces).

Pickled pepper sauce 10g.

Production steps:

Step 1: Boil pork tripe and lettuce strips in boiling water for 30 seconds. When blanching, add cooking wine and a little old vinegar. Achieve the function of removing fishy smell and alkali!

Step 2: Heat the pan, add about 20g of vegetable oil, add garlic, pickled ginger, pepper and pickled pepper, stir-fry until fragrant, then add 10g pickled pepper sauce, stir-fry until fragrant, add pork tripe and lettuce strips, add 10g cooking wine and stir-fry for 30 minutes. Then add 50 grams of broth or water and simmer for 2 minutes on medium heat.

Step 3: After the pot is dry, cook the pork belly, add 2 grams of white sugar, 4 grams of chicken essence, 2 grams of white pepper and 5 grams of aged vinegar, stir fry evenly, and hook in water starch.

Step 4: Pour a spoonful of pickled peppers in red oil, about 15g, stir-fry slightly, and then put them into the pot.