Pickling method of dry fried pork belly
Pork belly needs pickling before dry frying! In this way, the meat tastes better and the sliced meat will be more delicious.
Take a piece of fresh, moderately fat pork belly and cut it into thin slices, about 0.5 cm thick. It is not advisable to cut pork slices too thick, which will affect the taste, but it should not be cut too thin, otherwise it will be hard after frying.
Put the chopped pork belly into a bowl, put a pinch of salt, and control the amount of salt to prevent the pork belly from being too salty. Add monosodium glutamate, cooking wine, shredded ginger, onion, aniseed and soy sauce. Add a little seasoning and finally add a little sugar. Then grab the seasoning and pork belly by hand, marinate for two hours, and take out the onion and ginger aniseed from the plate.
Method for making dry fried pork belly
We have learned the pickling method of the main ingredients needed for dry-frying pork belly, so now we should know how to fry the marinated pork belly!
Ingredients: pork belly.
Seasoning: salt, monosodium glutamate, cooking wine, soy sauce, starch, cooking oil.
Manufacturing steps: 1. Take the salted pork belly out of the bowl, and each piece of pork belly is covered with a layer of dry starch. 2. Pour the oil into the pot. After the oil is hot, put the pork belly wrapped with dry starch into the pot and fry it 1 min. 3. When the salted pork belly is dry and fragrant, it can be cooked.
Nutritional value of dry-fried pork belly
Pork belly in dry-fried pork belly is also called "three layers of pork belly", which is located in the pig's stomach. The meat in this place contains a lot of fat, including muscle tissue and fat space, so it is called "pork belly". This part of the lean meat is tender and juicy, and the pork belly selected above has a perfect layered ratio near the front leg. Fat meat and lean meat are intertwined and pink in color.
Pork belly, as the main ingredient of Korean roast pork belly, is rich in high-quality protein and essential fatty acids, which can provide heme and cysteine for human body and effectively improve the symptoms of iron deficiency anemia.
Pork belly also has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness, but pork belly contains relatively more cholesterol, so it is recommended that obese people and hyperlipidemia people eat a small amount. Moreover, the dry fried pork belly is covered with a layer of dry starch, which helps to retain the nutrients in pork belly and reduce losses.
Can pregnant women eat dry-fried pork belly
Dry fried pork belly, delicious, is the favorite of many pregnant mothers! But can pregnant mothers eat dry fried pork belly?
In fact, mothers can eat pork belly during pregnancy, but it is not recommended that mothers eat too greasy food. Pregnant women had better eat some light food. Pay more attention to your diet during pregnancy, mix meat and vegetables, and eat more nutritious tonics.