#五花肉的哪种做法好吃 #
Which pork belly is the best to eat?
Some people like the sweet and fragrant sticky meat of Dongpo meat, some people like the entrance of braised meat, some people like the mellow aroma of plum vegetable button meat, some people like the strong and fresh flavor of the back pot meat, some people like the fresh spicy appetizer of garlic puree white meat, some people like the soul-destroying spicy of small stir-fried meat, and the roasted pork with exotic style... The only thing they have in common is that their protagonists are all pork belly.
Pork belly, three layers of fat and two layers of thin, red and white, crystal jade, tender and juicy feeling, it seems to make people have an unbearable impulse.
Pork belly, compared to lean meat and leg meat, is the most expensive. It tastes delicious but does not feel fatty, and it is soft and juicy, which is very popular with the public. And a pig can only pick out one-tenth of the pork belly, and it is inevitable that it will be expensive.
My favorite is the stewed canned meat. Braised canned meat is a local dish in Xinyang, Henan. In the countryside, there is a custom of killing pigs. A pig, raised to the end of the year, kill the pig to sell meat, the New Year also has meat to eat. Farmers know how to live a long life, and there is no refrigerator, what to do with the meat that can't be eaten, and they have to find a way to preserve it. Cured bacon is filled with sausages, and a unique preservation method is to stew in a jar.
Pork belly, knead with salt, marinate for two or three days, and then let it dry for a night. Then cut into half-finger-thick slices. Heat a wok over a heat, brush with a layer of oil, reduce heat, add sliced pork belly slices and sauté over low heat. Stir-fry while simmering, while adding some peppercorns. The grease is sautéed, and the room is full of strong meat aroma, and the two sides are golden brown. Place in a jar and close with a lid. Because there is grease to seal the meat slices, it will not be bad for a long time. Tasting the delicious taste of stewed meat requires some time. After a month of infiltration and nourishment, the meat quality and texture are the most delicious.
When you open the can to eat, dig out a large spoon, put it into the pot, with the sound of smoke and fire, the meat is fragrant, down to the ginger slices and radish slightly stir-fried, add water to simmer over low heat, stew until crispy and fragrant, you can get out of the pot. Fragrant braised canned meat, the most is the next meal.