Originally, Sichuan cuisine can also be very light - garlic braised pork belly strips

2024-09-16 02:58:46 2071

Garlic braised pork belly strips are relatively light, but they are a Sichuan dish with a delicious taste and a strong aroma of garlic. The taste is good, and adding a little asparagus also tastes great. Adding this dish to the holiday menu is also great< br>

Details of ingredients

Pig tripe1 unit
garlic4

Technique

difficultybeginner
workmanshipburn
tasteGarlic
timeThree hours

Steps to make Originally, Sichuan cuisine can also be very light - garlic braised pork belly strips

1. Clean the pork belly first.
2. Heat water in a pot and add some cooking wine, scallions, ginger, and Sichuan peppercorns (I forgot to add them when taking pictures). After the water boils, blanch it in pork belly for about a few minutes.
3. Take out the blanched pork belly and remove the oil and white hard shell from it. Add clean water to the pot, along with cooking wine, scallions, ginger, and Sichuan peppercorns. Put in the pork belly, turn down the heat when the water boils, and cook for about 1.5 hours.
During the process of cooking pork belly, garlic can be prepared.
5. Cut the cooked pork belly into thick strips.
6. Filter the soup for boiling pork belly and set aside.
7. Add an appropriate amount of oil to the pot. Once the oil is hot, add the garlic and some Sichuan peppercorns. Fry over low heat until the garlic turns golden brown.
8. Add chopped scallions and ginger.
9. Stir fry for a moment, add the tripe and stir fry, along with cooking wine, salt, soy sauce, and pepper.
10. Pour in the soup of boiled pork strips.
11. To submerge the belly strips.
12. After boiling in large water, simmer over low to medium heat for about 20 minutes. Before starting, pour in a small bowl of starch water to collect the sauce, then add chicken essence for seasoning. When serving, add some chopped green onions.