Material: fresh pork tripe1000g.
Steps:
1. Wash the inside and outside of the pig's belly first, and remove the lard attached to it. As shown in the figure, the part in the direction of the knife edge is the tip of the belly, which is cut off first and used for other purposes.
2. Put the starch and salt into a large bowl, first rub the smooth side, rinse it with clear water, then turn the other side upside down and rub it again in the same way. In this way, the fishy smell of pork belly is basically removed.
3. Put cold water in the pot and heat it with low fire. In this process, use a flat filter or spatula to gently flatten and reshape as shown in the figure. Pork belly will gradually harden due to heat, thus maintaining the beautiful shape of pork belly. A large area of flat pork belly is very important for slicing and serving later.
4. When the water temperature rises to 50 degrees, the white and yellow film adhered around the stomach and esophagus of pigs will change color. At this time, gently surround it with a spatula. When the white membrane can be detached, immediately pick up the pig's belly. Note that if the water temperature is too high or the temperature rises too fast, it is difficult to remove this film, so it is necessary to grasp the water temperature and timing.
If the water temperature is right, the white film can be easily torn off by hand after being picked up.
6. After tearing off the white film, continue to clean the residual mucus on the surface of pork belly with a knife.
7. Rinse the closed residue with clear water.
8. Reheat in the pot for 2 minutes.
9. Rinse it with clear water, put it in a suitable dish and let it cool slightly to keep the flavor and shape of the pork belly.