White oil belly
By VicentaLakin
And by the end of the week, there's time to do the hard food we're talking about here -- the white belly. The so-called hard food is not only because of the high price of the pig's belly, but also because of its high nutritional value, its heavy cleaning and time-consuming cooking. The white oil belly is relatively light, but it's indeed a famous dish from Sichuan, which tastes good and smells good with garlic. Piggy bellies contain proteins, fats, carbohydrates, vitamins and calcium, phosphorus, iron, etc., and have the effect of repairing vandality, spleen stomachs, which are suitable for consumption by people with abated blood and thin bodies。
Recipe Recommendations
- pork tripe one
- lettuce 2 pieces
- ham sausage 1 piece
- garlic
- pepper 20 grains
- octagonal one
- pepper appropriate amount
- chicken essence appropriate amount
- Jiang 1 block
- salt appropriate amount
- sweet potato powder 2 tablespoons
- green onions 1 piece
- shallots 2 pieces
Steps for White oil belly
1
The first step was to clean the pig's belly: first, all kinds of impurities, such as the top oil membranes, were removed, and the inner layers were to be turned over and washed. After cleaning, high white wine, salt, vinegar and flour are added and the suspension above is removed, the purpose of which is to remove the odour of pigs. Following the steps above, the pig belly is washed repeatedly with hot water until the surface suspension is completely removed. Boil back up。
2
The cold water goes into the pig's belly fire and boils it for two minutes, and it's in the ginger chips, eight horns, and the wine burns and boils for about 40 minutes. I'll cook for 8 years
3
Pick up eight full-grown pigs before they cool down。
4
Ham intestines. (b) Tilts. Garlic is the right size. Ginger cut to ginger. Stand by。
5
Put pig oil in the hot pot, put garlic, ginger paste, onions for a minute. The fragrance of the fragrance goes down into the tummy, which continues to boil for two minutes to a fine amount of fresh water when it bends, but without the tummy (I added a little bit of soup that just boiled the pig's belly), with a proper amount of pepper powder, salt and fire burning for five minutes。
6
Put it in a good fire and burn it for five minutes
7
Put it in a good ham sausage burn for two minutes。
8
When a small amount of soup is left, the acupuncture (with proper amount of chicken and salt in the taste) is turned into a paste pan。
9
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