Pork belly with buckwheat
1,000 grams of pork belly, 200 grams of dried plums, soy sauceWash the whole piece of pork, boil it in cold water until it reaches eight maturity, remove the water and apply soy sauce while it is hot; 2．2. Pour the oil in the wok, heat up to 80%, put the pork belly in the pan and fry it to a deep red, remove it and let it cool, and then wash the dried plums softly;3. Cut the fried pork belly into large long pieces, with the skin of the meat pieces facing down, place them in a bowl, put dried plums on the meat, pour the soy sauce evenly, and steam for about 30 minutes in a steamer;4. After turning off the heat, take out the meat bowl, cover it with a plate, scoop out the soup into the pot, invert the bowl so that the meat is on top, and the dried plums are in the pan;Boil the soup until it is thick and drizzle over the meat.
Pork belly is also called “three-layer meat”. It is located in the abdomen of pigs. There are a lot of tissues in the abdomen of pigs. Among them, there are muscle tissues sandwiched between them.
This part of lean meat is also the most tender and juicy.
The pork belly selected above is the most perfect in the proportion of the layers of the front part of the belly near the front legs. The aunt is intertwined with lean meat and has a pink color.
Meat is rich in protein, usually between 10-20%.
Lean meat contains more protein than fat meat.
Meat-containing protein is high-quality protein. It contains all the necessary nitrogen acids. It is abundant in quantity and proportion. It is close to human body protein and easy to digest and absorb.
Those with hot and phlegm stagnation are advised to take caution; those with too much body and high blood lipids should not eat more.