What is the "crisp whistle" that Guizhou people like to eat? Do you know that?/You know what? Do you know that?/You know what?

Many people in Guizhou prefer to eat? Crispy whistle? Generally speaking, this is actually lard residue, but what do people in Guizhou eat? Crispy whistle? It will be a little different from ordinary lard residue, and it is directly boiled with fat. Although this kind of food is also cooked with meat, the whole cooking step is much more complicated than ordinary lard residue and requires more materials. Moreover, there are many varieties of this food, some are fat after oil and some are lean meat.

Practice of crisp whistle

1, prepare ingredients, prepare about 300g of pork belly, and then prepare edible oil, edible salt, vinegar, cooking wine and sweet wine. When choosing meat, you can use whole fat meat, whole lean meat, or fat and thin meat, which can be decided according to your own preferences. Personally, I think pork belly is the most suitable. Clean the prepared pork belly, peel the pork belly, cut it into strips, and then cut it into small pieces for later use. Don't cut the pork belly too big, otherwise it will take a long time to cook, but it can't be too small, otherwise it will affect the taste.

2. Pickled crispy whistle you want to make is delicious. Pork belly needs to be pickled in advance, which is the biggest difference between this dish and traditional lard residue. Put all the pork belly into a container, add a small amount of edible salt, add a proper amount of cooking wine to remove fishy smell and improve taste, then add 15g sweet wine, stir well, and then let it stand and marinate for about an hour.

3. Start cooking and prepare a big pot. Cook the pot with high fire until it starts to smoke. Then add a spoonful of cooking oil to the pot. After the pot is wet with oil, pour out the oil in the pot, add a small amount of cold oil, and then turn it into a small fire. Put the marinated pork belly in the pot and start to stir fry. Be sure to turn the pork belly when cooking, so as to ensure uniform heating. As the temperature in the pot gets higher and higher, the excess oil in the pork belly will be discharged slowly, and the volume will gradually become smaller. This time should be changed to medium fire. Of course, when the oil in the pork belly is almost drained, we will fry it slowly with a small fire. When the oil comes out, we pour half a spoonful of water into the pot, which will make the crispy whistle more crisp and taste better. After the bubbles disappear, add 15g mature vinegar to the pot, then stir fry quickly, and then take out the pot.