Selection and storage of pork skins
1. Pick the pig skin
When choosing pig skin, the color of pig skin is white and shiny, the pores are fine and deep, the hair removal must be thorough, and there is no residual hair and hair roots; No subcutaneous tissue, requires degreasing clean.
2. Storage method
Fresh pig skin should not be stored for a long time after purchase, it is best to make dishes to eat within 1-2 days, if you need to save for a long time, you need to scrape the pig skin clean, cut into strips, put it in a pot of water and cook it for a few minutes, fish out with cold water to cool, control the moisture, wrap it into a small packaging bag with a plastic bag, and put it in the freezer freezer to freeze it.
Stir-fried pork skin with bean sprouts
The crispness of the bean sprouts and the flexible pork skin are delicious!
Ingredients: 2 large pieces of pork skin, 1 small dish of mung bean sprouts, 1 red pepper, 3 garlic, 1 piece of ginger, 1 tablespoon of salt, 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, 1 spoon of pepper, 3 shallots.
method:
1, the ingredients are prepared, first clean the pig skin, and then boiling water in the pot into the pig skin, you can add the appropriate amount of ginger slices and cooking wine to cook for 3 to 5 minutes after fishing, take a knife to remove the white fat, and then clean again.
2: Bring water to a boil in a pot, put a small amount of salt, put the bean sprouts into the blanched water, blanch the water on high heat for 15 seconds and then fish out.
3: Rinse with cool water and drizzle.
4: Cut the pork skin into thin strips and the red pepper into strips.
5: Finely chop the ginger, cut off the shallots, and separate the green onions and leaves.
6: Put a little oil in the pot and sauté the chopped ginger, green onion and chives.
7: Stir-fry until fragrant, pour in the pork skin and stir-fry evenly, then add cooking wine, salt, soy sauce, oyster sauce and pepper and stir-fry evenly.
8: Then put the bean sprouts and red pepper shreds into it and stir-fry over high heat.
9: Finally, sprinkle the green onion leaves and stir-fry evenly to get out of the pot.
10, a delicious collagen full of pork skin fried bean sprouts have been prepared.
Flower pig skin jelly
Ingredients: 300 g pork skin 30 g peanuts 20 g sesame seeds
Accessories: 20 grams of goji berries 10 grams of aloe vera, soy sauce, salt, monosodium glutamate each a little
1: Put the goji berries and aloe vera into the pot, add water to an appropriate amount, and fry into a soup.
2, remove the goji berries, aloe vera residue, leave the soup; Dehair the pork skin and put it in a pot of medicinal juice and cook for 1 hour.
3: Remove the pork skin and chop it into a puree, then put it into the pot and add some water.
4: Add peanuts, sesame seeds, soy sauce, salt, MSG and cook, leave the heat to cool and become pork skin jelly.
Braised puffy skin
Ingredients: 100 grams of dried pork skin 10 grams of winter rue 1 pepper 1 ginger, 10 grams of green onion
Excipients: peanut oil 30 g Salt 10 g MONOS glutamate 12 g Sugar 3 g oyster sauce 10 g Old Soy Sauce King 3 g Wet corn starch appropriate amount 50 g Hemp oil 5 g
1: Soak the dried pork skin in cold water, cut into pieces, slice the winter ru, red pepper and ginger, and cut the green onion into sections.
2: Add pork skin to clear soup, and simmer oyster sauce over low heat until flavorful.
3: Heat the oil in a pot, add ginger, pork skin, clear soup, salt, monosodium glutamate, sugar, oil, soy sauce, red pepper slices, green onions and cook them into the flavor, beat with wet corn starch and drizzle with sesame oil.
Meat skin with sesame sauce
Ingredients: pork skin 200 g
Accessories: 150 g tahini salt 3 g MONOS glutagm 1 g alkali 1 g garlic (white skin) 10 g
1: Soak the skin of the oily flesh in cold water, then add the edible alkali noodles to wash the grease, and then put it in boiling water for a while, and then drain it.
2: After cooling, cut into 4 cm long and 2 cm wide pieces with a knife, and then grasp and wash several times with cold water, and soak in cold water for 3 hours.
3: Until the skin of the meat is swollen and white, remove and drain.
4: Scoop fresh soup, salt and MSG into the pot, simmer over medium heat until the soup is reduced, the skin of the meat is rotten, and then remove and let cool.
5: Add the soup in the pot to the thin sesame sauce and garlic paste, stir well, then add the meat skin, and serve.
Dried eggplant with pork skin
Ingredients: eggplant (purple skin, long) 100 g (dried) 100 g pork skin
Accessories: 3 grams of salt 5 ml of soy sauce 3 grams of green onion 3 grams of ginger 3 grams of garlic 1 star anise 5 ml cooking wine 3 ml of sesame oil 5 grams of sugar
1: Dry dry the eggplant, soak in warm water for 4 hours and cut the pork skin into small pieces.
2: Stir-fry the oil pan, add star anise, green onion, ginger and garlic until fragrant, add pork skin pieces and stir-fry, put a small amount of sugar and cooking wine and stir-fry.
3: Add the soaked dried eggplant, pour in the appropriate amount of soy sauce and stir-fry, add the appropriate amount of boiling water, cover and simmer over medium heat.
4, observe the water in the pot, put in the salt when the water is almost clean, turn on the high heat to collect the juice, and pour sesame oil before the pot.
Spicy pork skin
Ingredients: 300 grams of pork skin 20 grams of garlic slices 20 grams of green pepper slices 50 grams of carrots 50 grams of dried chili peppers Salt sugar, rice wine, sesame oil, peanut oil each appropriate amount
1: Boil the pork skin in boiling water to soften, remove the hair, scrape off the oil under the pig skin, brine it with brine, cut into 2 cm square pieces and set aside.
2: Stir-fry the pesto slices and dried chili peppers, stir-fry the pork skin and green pepper slices for a while, and splash a little wine.
3: Add the red acetic radish and continue to stir-fry for a while.
4: Finally, season with salt and sugar, add a little sesame oil.