Why your fried pork skin is not delicious, that is a technical problem, share the method of the restaurant, easy to learn super delicious, delicious, full of collagen, delicious!
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Many people do not like to eat pig skin because it is too greasy and has a strong smell of pig skin, and eating such pig skin does not enjoy delicious food at all. If you do not eat pig skin because of such a problem, then you are wrong to blame the pig skin, can only say that your cooking technology is not good, why the pig skin of the restaurant is so delicious, it is a problem in the handling method of the pig skin, today I come to share how to deal with this pig skin, how to cook to be delicious. Compare the differences between your method and my method.
<h1 class="pgc-h-arrow-right" data-track="4" > sour radish fried pork skin:</h1>
【Ingredients】: Pork skin (fried) 150 g.
【Ingredients】: 100 grams of sour radish, 2 cloves of garlic, 3 red peppers, 1 small piece of ginger.
【Seasoning】: Edible oil, edible salt, oyster sauce 20 grams, light soy sauce 5 grams, cooking wine 15 grams, white vinegar 60 grams, starch 3 spoons, rice vinegar 15 grams, sugar 3 grams.
【Preparation】:
1, put the pig skin in water to soak for half an hour, the fried pig skin is relatively light, will float on the water surface, so that it will affect the foaming effect, you can press a plate on the pig skin, so that the pig skin can be completely soaked in water, in the process of soaking will soak some oil, this is the first time to remove the greasy pork skin.
2, sour radish to wash, the surface of the impurities to clean, and then cut strips for later.
3: Cut the garlic into strips, cut the ginger into strips, cut the red pepper into ear fungus slices and set aside.
【Cooking Method】:
1, find a larger bowl, add half of the water in the bowl, add white vinegar and starch and stir evenly, then put the soft pork skin into the bowl, soak for 3 minutes first, and then gently scrub it with your hands, use vinegar and starch to clean the pig skin, you can effectively remove the greasy pork skin and the peculiar smell of the pig skin. This is the second time to remove the greasy of the pig skin.
2, wash the pork skin with vinegar and starch with water rinse, squeeze the water slightly, so that there will not be too much moisture when cutting.
3, the washed pork skin into knives cut into 0.5-0.8 cm or so width of the strip, it is not recommended to cut too wide, too wide is not easy to taste, nor is it recommended to cut too small, too small will affect the taste.
4, after the pig skin is cut, you can then do blanching water treatment on the pig skin, boil half a pot of water, add cooking wine and rice vinegar after the water boils, and then pour the pig skin into the pot to start boiling water, turn it over a few times, so that it can be heated evenly, and when the water boils again, you can turn off the fire and fish out, this time the boiling water is mainly to remove the greasy pork skin and the peculiar smell of the pig skin, which is the third time to remove the greasy pork skin.
5, after boiling the pig skin fished out immediately with cold water rinsed, the purpose of the pig skin over cold water has two, one is to use cold water to stimulate the taste will be better, the other is to blanch the water out of the grease and odor rinse clean. This is the fourth time to remove the grease.
6, the cold pig skin gently squeezed dry by hand, if you do not squeeze the water dry, then it is difficult to cook the flavor into the pig skin later. After this series of action treatment, the pig skin can be said to almost smell the smell of the pig skin, and the grease of the pig skin has been removed nine times out of ten.
7, the hot pot does not add oil, pour the sour radish into the pot and stir-fry, the water of the sour radish is fried dry, the sour radish is inhaled a lot of water when soaking, if you do not sauté it first, then the taste and sour taste will be a little different from the taste, so you must first sauté it, fry the water in the sour radish, such a sour radish eats with a little toughness and crispness, and because the radish contains less water, the sour taste is naturally more mellow and more sour. The sautéing time of sour radish is generally 30 seconds to 1 minute, which should be determined according to the size of the cut and the size of the fire, and after frying, you can play for backup.
8, hot pot under the oil, oil temperature 50% heat to medium heat, and then under the ginger garlic stir-fried out of the aroma, to turn more, otherwise the garlic is easy to burn.
9, as long as the aroma of ginger and garlic comes out, you can pour the red pepper into the pot and stir-fry together, this big beauty pepper is almost no spicy, mainly plays a role in color matching, and then like to eat spicy can be replaced by Chaotian pepper, this spiciness can be adjusted according to their own taste.
10, after the pepper is slightly stir-fried, you can pour the sour radish into the pot and stir-fry evenly, so that all the ingredients are all under the pot.
11, then you can adjust the taste in advance, first change the low heat, add a little more oyster sauce to fishy fresh, a little raw soy sauce to improve the taste, a little cooking wine to fishy, add a little salt to increase the flavor, but pay attention to salt do not add too much, because the salt content of the sour radish is relatively high, there is also a lot of oyster sauce, oyster sauce is also containing salt, and the pig skin is relatively salty, so the salt will be too salty, and finally add some sugar into it, here we use the white sugar as chicken essence, white sugar can play a role in neutralizing all the taste and freshness.
12, all the side dishes and seasonings in the pot on high heat and stir-fry evenly, and then pour the pork skin into the pot and stir-fry evenly, squeeze the dry water of the pig skin can absorb the juice like a sponge, so that all the pork skin can be evenly flavored. If you like a little more sour, you can add a little rice vinegar to increase the acidity.
13. According to the practice of the restaurant, a small amount of spice oil will be drizzled before starting the pot, and after stir-frying evenly, it can be put on the plate. Adding spice oil before cooking can make the dishes more oily and beautiful, and can also increase the compound taste of the dishes and make the dishes more fragrant.
The pork skin fried in this way is not greasy at all, there is no bit of fishy taste of pork skin and any peculiar smell, and the taste and taste of eating are super good. The taste of the sour radish I bought this time is not good, so the pork skin is finished, and the remaining sour radish is wasted, hey! The mouths of the family members are getting more and more clenched.
<h1 class="pgc-h-arrow-right" data-track="34" > technical questions, you ask me to answer:</h1>
Q: What is a spice oil?
Answer: Spice oil is a necessary spice oil for the hotel, the simplest is to use onion, ginger, garlic, onion, coriander after boiling and filtering out the oil, more complex can also add carrots, star anise, fragrant leaves, peppercorns and other boiled after the filtered out of the oil, this oil is very fragrant, we can also boil more of this oil at home, cooking or breakfast when making flour when putting this spice oil are super fragrant.
<h1 class="pgc-h-arrow-right" data-track="35" > conclusion:</h1>
The hotel's approach is slightly more cumbersome, but the effect is worlds apart, well, today's sharing is here, there is no clear can leave a message, I will know everything without saying anything.
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