Cold mix belly shreds is a fresh, tender and delicious appetizer, the average person thinks that making this dish is very simple, the cooked white belly, cut into strips, put into the plate, with some cucumber shreds, poured with spice juice, mix well on the line.
But to cook the white belly, it is not so easy. If the heat is not grasped just right, cook out the white belly, either hard hair, bite and chew, or too crisp, cut into pieces, eat the mouth is not "bite", not "out of the number" (that is, too dry and shrinking, cut out of the number of small).
So how do you cook a good white belly? It is best to use the "first cook and then steam" method.
First, put the white belly in a pot of water and cook it. When cooking, when the water is boiling widely, it is necessary to turn to the medium heat (or low heat) to cook, and constantly poke the stomach with chopsticks, until it can be poked thoroughly, indicating that the maturity of the stomach reaches the required standard, and it is necessary to get out of the pot in time. This kind of boiled white belly is both crisp and tender and has a certain toughness (there is biting and chewing), and the weight loss is less and "out of numbers".
However, after cooking, do not be busy cutting shredded cold mix. Cut into long cubes, put them in a bowl, add a little soup, and steam them in the cage drawer for a while. Why? Because when cooking, even if the heat is well mastered, the stomach is still partially contracted after being heated, and it is not plump enough. After steaming, the volume of the white belly expands, and the degree of expansion can be about doubled compared to the original, which not only makes up for the withdrawal of the vegetarian. And more plump "out of the number", especially the bite is more crisp and tender.
However, whether it is or steaming. You must not put salt first, if you put salt first, the white belly will become hard and hairy, even like a cowhide band, it is difficult to bite.
Fortunately, the cold sauce belly is seasoned when it is cold, so in addition to water and soup when cooking and steaming, only add something like green onion, ginger or peppercorns that remove the fishy smell.