I'll blow up the pig belly
By VicentaLakin
Recipe Recommendations
- pork tripe 400g
- green pepper 100g
- red pepper 150g
- douchi 20g
- rice wine 20ml
- salt a little
- soy sauce a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for I'll blow up the pig belly
1
The preparation of the pig's belly is complicated: first, the whole pig's belly is washed, with a small amount of oil, and salt is washed repeatedly for about five minutes. 2. A small amount of wine is poured into the wine for pickles and pickles for about 15 minutes. 3. Remove the pickled soup and wash it into hot open water for three minutes. 4. Cut-off backup。
2
Get the peppers, the peppers, the garlic, the ginger. Adjust spicyness to its taste。
3
It's hot in the pot。
4
It smells like garlic and then it pours into chili, and it flips fast. It's too early to fall in. It's too early to get soft. It's going to get worse。
5
When the peppers get softer, the pig's belly is rinsed, the fire is fried。
6
A small amount of soy sauce, salt and rice wine are pouring into the belly of a pig. The scent comes out and comes out。
7
Out of the pan。I'll blow up the pig belly Make Tips
The first step in the handling of pigs' bellys is important, otherwise it tastes. The rice wine in the back, if not yellow wine. It's the key to taste. The length of the first trimester is to be adjusted to the size of the pig ' s belly, which is the best, and which can be turned into a fire。