This "pork belly boiled with pickled peppers" is a good dish with meat, vegetables and soup. It is suitable for getting rid of the "bitter sea" in the kitchen, maintaining a balanced nutrition, stimulating appetite, keeping healthy, conquering the world with one dish ... and quickly saving the parents from the "hot water" kitchen. ?

Main ingredients?

Pork belly? 100g Yuba? 50g Chaozhou pickles? 50 grams

Accessories?

Oil, salt, white pepper, 12 pepper, 3g onion, 10g ginger, 5g chicken essence and 3g starch.

Practice steps

Soak chilled pork belly in clear water to thaw. Cold pork tripe is cheaper than fresh pork tripe. It can be used for soup, pickling and stir-frying, as long as it is not a sharp dish. There is not much difference between the two. You can buy more at once. After processing according to the following steps, put it in the refrigerator, and then take it when you use it, you can cook other related dishes, saving a lot of time.

After the pork belly is thawed, put it into a suitable container and add appropriate amount of starch and salt.

Gently rub the pork belly to remove the dirt on the pork belly.

Remove the excess fat oil film attached to the pig belly and discard it.

Add soup to the pot, add enough water, and put the washed pork belly, onion knot, pepper and ginger slices in.

After the fire comes to a boil, cook for another 20 minutes.

Then pick up the pig's belly and quickly put it in a big sink for soaking and cooling.

Steps 6 and 7 are repeated twice, and a tough (usually thin) chopstick can be inserted, and the pretreatment of pork belly is OK. In this way, crispy pork tripe and the original soup cooked in 1 pot are obtained.

Take some pork bellies and slice them obliquely for later use. At this time, you can also serve food, add some sauce you like and dip it in-referred to as "white-cut pork belly".

Prepare pickles and yuba. Put the pepper granules on the chopping board, flatten the knife surface and break it for later use.

Cut pickles into oblique slices, soak them in light salt water for 20 minutes, and then drain them for later use.

Cut the yuba into uniform long sections, soak in clear water until soft, and drain for later use.

Take part of the original soup in the eighth step, filter it with a sieve and pour it into a small boiling pot.

Add pepper and ginger slices into the pot, bring to a boil, add 1 tablespoon cooking wine, then add pork belly slices and cook for 5 minutes.

Add yuba and cook for 5 minutes. Finally, cook the pickles for 5 minutes, add some salt and chicken essence and mix well to taste.

Fill the bowl and tidy it up a little.

skill

Don't put too much white pepper in case the soup is too spicy.