Salty Pork Belly
by Yaxi Zhenxiang
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The pork belly is clean and sliced with ginger.
2. Boil water in a pot, put down ginger slices, cooking wine and pork belly and cook until it can be easily inserted with a toothpick and no blood flows out.
3. Remove the pork belly and let cool, and cut into thin slices of appropriate thickness.
4. Add chicken powder, soy sauce and salt, mix well and marinate. (Longer time is more delicious, I put it in the refrigerator to marinate overnight)
5. Heat the pan and fry the pork belly with no oil until 2 sides are slightly charred. (Pour out the forced oil)
6. Fresh and salty pork belly.
Tips:1) No oil is to force out the oil of the pork belly.
2) Friends who like saltier can put more salt to pickle.
3) There is no limit to the time of marinating, you can choose by yourself.
4) Soy sauce is only used for coloring, so you don't need to add more, just a little.
5) The cooking wine is only used to remove fishy, and it can be left untouched.
