How can pork tripe be fried tender and crisp?

The fried pork belly is delicious, crisp and tender as follows:

1. After the pork belly is cleaned, it should be scalded with hot water of about 70 degrees first, so it is easier to cut, and it will take about two minutes to scald.

2. First cut the scalded pork belly with scissors, and then cut it into shredded pork with a knife. After cutting it all, put it in a large bowl, then add a spoonful of salt, half a spoonful of pepper, a little sugar, a spoonful of soy sauce and a spoonful of cooking wine. Grasp it well and mix it well.

3. Stir-fry the pork belly and pay attention to the quick frying of the heat, so as to ensure its crisp and tender taste. Therefore, it is necessary to code the pork belly in advance to avoid frying the pork belly in the pot for too long and affecting the taste.

4. After stirring evenly, put a spoonful of corn starch into the pig's stomach. After mixing well again, let it stand for 5 minutes, and then we will cut some shredded ginger, some shredded garlic and some shredded onion.

5, some pickled peppers and pickled mountain peppers, cut into pieces, cut all of them, and put them on a plate for later use.

6, all the ingredients are ready, pour a little cooking oil into the pot, after the oil is hot, prepare some pork into the pot and slowly stir fry until fat. 7. Next, put the marinated pork belly into the pot and stir fry quickly. It won't take long. Turn off the fire for about 40 seconds.