Crispy Pork Belly
1.
The pork belly is first smeared with salt and then rubbed, then rinsed with tap water, and both sides must be rinsed.
2.
Coat the pork belly with flour and let it sit for 5 minutes. After rubbing the pork belly repeatedly, rinse it off.
3.
Coat the pork belly with cooking wine and vinegar, marinate for 5 minutes, and rinse off. This way the pork belly is processed, and the mucus on the pork belly is removed.
4.
Fill a pot of water, heat it up, put the pork belly in the pot, blanch it, and remove it.
5.
In another pot, add star anise, cinnamon, bay leaves, cooking wine, and then add pork belly. Bring to a boil on high heat. Brine for about 1.5 hours, until the pork belly can be broken with a chopstick. There is no salt or soy sauce and other colored spices. After picking up the marinated pork belly, wrap it in a fresh-keeping bag and put it in ice water to cool quickly.
6.
Adjust the sauce: Use green onions, coriander, garlic, ginger, cooking wine, sand ginger, light soy sauce, cold vinegar, chicken essence, salt, oyster sauce, and white sugar to make a sauce. If you like spicy food, you can put some chili rings, oily peppers and the like.
7.
The cooled pork belly is sliced with a knife, neatly placed on a plate, and the sauce is poured on the pork belly to complete it.
Tips:
1. If you sell authentic local pigs for the ingredients, it is best to buy local pigs pork belly, which tastes better and delicious, and the price is more expensive than ordinary pork belly;
2. When washing the pork belly, put more flour to cover the pork belly;
3. The pork belly can be cut diagonally, and the pork belly slices will be thinner.
