Tanzi pork belly

2024-04-09 10:13:04 399

Tanzi pork belly. It is a rural cuisine with distinctive Sichuan characteristics. Marinate the pork belly overnight first. Then use deep frying to make it crispy due to the unique texture of pork belly. Finally, simmer it slowly over low heat without adding any oil. Add Sichuan's unique kimchi inside. Fresh in taste, it is an essential delicacy in family banquets.

Details of ingredients

Pork belly with five flowersa piece
pickled cowpeaTwo spoons
ScallionModerate.
pepperOne spoonful
XiangyeA handful
salta little
liquorOne spoonful
Rock sugarTwo
soy sauceTwo spoons
Old smokingHalf spoon
Rapeseed oilOne spoonful
monosodium glutamatea little

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeThree hours

Steps to make Tanzi pork belly

1. Prepare a large piece of fresh skinned pork belly. Clean repeatedly.
2. Change the knife into a block.
3. Add scallions, ginger, garlic, Sichuan pepper. Baijiu, salt. Grab and marinate evenly overnight. If it's summer, make sure to put this dish in the refrigerator.
4. Put oil in the pot. Make do with the seasoning for marinated meat. Add pork belly at 70% oil temperature.
5. Slowly fry on medium heat.
6. Crispy fried meat skin. Take it out for later use.
7. Put fried pork belly and kimchi into the pot, and I use sour beans. That is to say, soaking cowpeas.
8. Add scallions, ginger, and garlic. Xiangye, Sichuan pepper.
9. Pour in water soaked in pork belly.
10. Add a little salt, soy sauce, and dark soy sauce. Bring to a boil over high heat and simmer over low heat for a few hours.
11. Just add some MSG before cooking.