Why can't my fried pork belly chew badly?

The reason why pork belly can't be chewed after frying is because you didn't cook it until it was soft and rotten in the pressure cooker. Besides, it's the way you cut the pork belly. Third, the cooking temperature of fried pork belly is not well mastered, and your fried pork belly is chewy.

For more than 90 years, my sister-in-law and I studied as chefs in Henan. The kitchen is divided into cold dish area and hot dish area. Because there are two dishes on the hotel menu, one is called cold pork tripe, and the other is called spicy pork tripe, so pork tripe is a standing ingredient in both cold and hot dishes.

The hotel's method of processing pork belly is: first, put the pork belly into a pressure cooker, add ginger and green onions, salt, cooking wine and water, and cook it. Generally, after the pressure cooker is blown, turn to low heat for about half an hour, which is almost enough. Take out the pork belly, cool it, and put it in the refrigerator for later use. When you use it, take it out and cut it into pieces, not strips. This is important, pig. Then put the pork belly flat on the chopping block, press it with your left hand, hold a knife in your right hand and cut it at a 45-degree angle. Pork belly incision will form a slope, must be thin, so as to cut the pork belly well.

Analysis on the cooking points of pork tripe;

One: the pork belly needs to be cooked until it is soft and rotten.

Whether you plan to stir-fry the pork belly cold or stir-fry, the first thing to do is to wash the pork belly first and then put it in the pressure cooker. Yes, it must be a pressure cooker, because the pork belly is full of fibrous things, so it must be stewed in a pressure cooker.

1. Wash pork belly with flour and remove the fat on it.

2. Put the washed pork belly in a pressure cooker and add water, green onions, ginger slices, cooking wine and salt.

3. After the lid is covered, the small iron balls cooked on the pressure cooker start to spin and splash, and then turn to low heat for about half an hour.

4. After the pork belly is cooked until soft and rotten, take it out and let it cool for later use.

Second, the knife requirements for cutting pork belly

Take out the soft and rotten pork belly and slice it with a knife. Here are two tips:

1. Pork belly must be cut backwards.

2. When slicing, the knife should be inclined at 45 degrees, and the incision forms an inclined plane. Every knife is like this, so cutting pork belly is also called slicing pork belly.

Only the pork belly slices are cut like this, so that they will not be stuffed and chewy when eaten.

Third, the cooking skills of fried pork belly

Needless to say, it's cold. If you want to fry the pork belly, then after slicing the pork belly, the heat is the key when frying. It must be. It's a fire. If the heat is not enough, the pork belly will be fried very hard, resulting in dry and hard pork belly slices.

To sum up, if you want the pork belly to be chewy, first, cook the pork belly in a pressure cooker until soft and rotten. Second, you should slice the pork belly against the silk, and the slice should be thin. When cutting, the blade should be cut at a 45-degree angle. Third, when the pork belly is fried, stir-fry it over high fire and cook it quickly. Remember that slow frying with a small fire will cause the pork belly to lose water and become dry and firewood.