White Oil Belly Strips

Name: White Oil Belly Strips
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 2 pieces lettuce; 1 Ham sausage; 10-20 cloves garlic; 20 capsules pepper; 1 piece star anise; Some Chicken Essence; 1 piece ginger; Some salt; 2 tablespoons Sweet potato flour; 1 Green onions; 2 pieces Shallots

by JY romantic style

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

On the weekend again, I have time to make the hard dish we are talking about here-white oil belly strips. The so-called hard dishes are not only because pork belly is expensive, but also because of its high nutritional value, cumbersome cleaning and time-consuming cooking.
White oil belly strips are relatively light, but it is indeed a famous dish in Sichuan. It is delicious and has a strong aroma of garlic. It tastes good. It also tastes good with a little lettuce.
Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc. It has the effects of replenishing deficiency and strengthening the spleen and stomach. It is suitable for people with blood deficiency and weak body. "

White Oil Belly Strips

1. The first step is to clean the pork belly: first remove the oil film on the top and other impurities, and turn the inner layer over to wash. After cleaning, add high-grade liquor, salt, vinegar, and flour and knead repeatedly to remove the suspended matter on it. The purpose of this step is to remove the smell of pork belly. Do it again according to the above steps until the surface suspension is completely removed, and then repeatedly wash the pork belly with hot water. Drain and set aside.

2. Put cold water into the pork belly and boil for 2 minutes and then cook for 2 minutes to change the water, add ginger slices, star anise, cooking wine to a boil, turn to medium heat, cook for about 40 minutes and cook for 8 to mature (not too soft, this degree should be controlled by yourself, because I will cook with garlic and lettuce sticks later)

3. Pick up 8 mature pork belly and cool and cut into thick strips for later use.

4. Cut the ham into strips and set aside. Cut lettuce into strips (the size of your little finger is appropriate). The garlic cloves should be uniform in size. Cut the ginger into minced ginger. spare.

5. Put lard in a hot pot, add garlic cloves, minced ginger, and green onions when mature at a medium heat oil temperature of 6 and stir fry for 1 minute. Then pour into the cut belly and continue to fry for two minutes until slightly curved. Pour in an appropriate amount Clear water, just do not have the belly (I added a little soup from the time when the pork belly was cooked), put a proper amount of pepper and salt, turn to high heat and cook for 5 minutes.

6. Put the sliced lettuce strips on high heat and cook for 5 minutes

7. Add the sliced ham and cook for 2 minutes.

8. When there is a small amount of soup left, adjust the clear gorgon (add appropriate amount of chicken essence and salt to the clear gorgon according to the taste), stir fry until a paste, and put on a pan.