After the cold dew, the weather gradually cooled. These two days out of the house, obviously feel a little chill, it seems that it is time to find out the autumn pants and put on. When it is cold, you need to eat more meat food, supplement supplement energy and paste autumn fat to resist wind and cold.
Pork belly belongs to meat, rich in nutrition and unique taste, since ancient times has been used as one of the medicinal food homologous foods, is a good choice for autumn stickers. There are many methods of pork belly, and the Qing Yuan Ming "Suiyuan Food List" once recorded a very delicate practice, "Wash the belly, take a very thick place, remove the upper and lower skin, use the center alone, cut the dice pieces, boil the oil cannon and fry, add the ingredients to the pot, and it is better to be extremely crisp." "Although pork belly is good, it has a special smell, and people who like it flock to it, and those who don't like it retreat." I have a special love for pork belly, whether it is brine pork belly, grilled belly strips, or slippery belly slices, all of them are not rejected.
Now, pork belly is not sold cheaply, higher than the price of pork, so usually only occasionally buy a little to relieve hunger. When I buy pork belly, I usually buy semi-finished products that have been processed. The pork belly has been cleaned and boiled in water, which saves a lot of trouble. Today, I'm going to make a braised belly bar to relieve the hunger, let's take a look at the method:
<h1 class="pgc-h-arrow-right" > [braised belly strip] ~ ~ ~ Features: bright red color, sweet taste, crisp and tender taste</h1>
【Ingredients】 Cooked pork belly, carrots, peppers
【Seasoning】 Cooking oil, soy sauce, dark soy sauce, cooking wine, aged vinegar, salt, rock sugar, sesame oil, minced garlic
【Preparation steps】
1: Wash half of the cooked pork belly, cut into coarse strips with a knife, wash and slice a little carrot, wash and cut 1 pepper.
2, boil water in the pot, add 1 tablespoon of salt after the water boils, first put the carrot slices and pepper strips into the water and blanch for 30 seconds, after fishing out the cold water, drain the water and reserve; add a little cooking wine and aged vinegar in the boiling water, then put the belly strips into the water and blanch for 10 seconds, after fishing out the cold water, drain the water and set aside.
3: Heat the pot and pour in the appropriate amount of cooking oil, stir-fry the minced garlic until fragrant.
4: Stir-fry the blanched belly strips a few times, add 1 spoonful of soy sauce and 1 spoonful of old soy sauce and stir-fry evenly, then pour hot water to 1/2 of the belly strips, and then add about 10 grains of rock sugar, stir well and simmer for about 2-3 minutes.
5: When the soup is strong, pour in the blanched carrot slices and pepper strips and stir-fry evenly.
6: Add salt to taste, drizzle with 1 tablespoon sesame oil and get out of the pan.
7: Serve the stir-fried braised belly strips on a plate.
<h1 class="pgc-h-arrow-right" > [squad accountant has something to say]===Experience summary of braised belly strips ===</h1>
1, when the pork belly is blanched, add a little cooking wine and aged vinegar to remove the peculiar smell of the pork belly; the time of blanching water should not be too long to prevent the pork belly from becoming old and not easy to chew.
2, to make pork belly should be fried with garlic, can play a role in increasing the flavor and odor.
3, when stewing, do not add too much water, the time should not be too long, so as to prevent the pork belly from getting old, affecting the crisp and tender taste.
[Make my homework for you to see, like please pay attention to the team accountant who loves to cook, and nag about the ordinary people's three meals a day]