Every year in the winter, after the harvest of sweet potatoes, in the northern countryside, you will often see the scene of steaming to make powder skin, sweet potato starch mixed into a paste, with a thin layer of iron plate, floating in a large pot of boiling water slowly rotating for a moment, sweet potato starch is quickly boiled, a crystal clear, smooth powder skin with bamboo pieces picked up, hung on bamboo poles to dry for a day and a night, the powder skin is dried, stored as dry food, as long as it remains dry, put in the next year's sweet potato harvest will not be bad.
Although the powder skin is ordinary and cheap, but the taste is not lost to the superior ingredients, soft and smooth, tendon, sweet, easy to taste when cooking, many dishes made with powder skin, are unique flavor, unforgettable, such as old vinegar stewed powder skin, minced meat powder skin These cars are quite popular home-cooked dishes. The powder skin belongs to the "dry goods", the best way to cook the ingredients in the sun is to stew, and the soup is fully absorbed after simmering at high temperature, and the taste in the ingredients can be emitted.
Today's cooking of this "back to the pot meat stew powder skin", the powder skin absorbs the fat in the pork belly, becomes shiny and translucent, steaming and emitting a seductive fragrance, eat a mouthful of fragrant relief, especially a dish under the rice, there is not enough rice to eat.
Ingredients: 1 slice of sweet potato flour, 150 grams of cooked pork belly, 2 sprouts of garlic, 1 red pepper, 1 green onion, 4 cloves of garlic, 1 piece of ginger, 1 spoon of light soy sauce, 2 spoons of oyster sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of sugar, chicken essence, salt to taste.
Step 1: The powder skin is broken and soaked in warm water, the good powder skin can be soaked in about 20 minutes, fished out and rinsed with cold water to control the water for later use; the cooked pork belly is cut into thin slices, and the pork belly I use is coated with dark soy sauce on the outside; garlic seedlings and red peppers are cut into oblique knife segments for later; the appropriate amount of green onions, garlic cloves, ginger is chopped, and dried peppers are set aside.
Step 2: A little oil in the pan to prevent sticking to the pan, stir-fry the slices of meat from the pot over low heat until the edges are slightly curled to produce oil.
Step 3: Add the shallots, ginger shreds, garlic cloves, dried chili peppers and stir-fry, then fry the pan to make the aroma.
Step 4: Add the water-controlled powder skin, stir-fry over high heat, and separate the sticky powder skin as much as possible.
Step 5: Add a small half bowl of water without flour, add 1 spoonful of soy sauce, 2 spoons of oyster sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of sugar, appropriate amount of chicken essence and salt, cover the pot and simmer for 5 minutes.
Step 6: After the soup in the pot is basically absorbed by the powder skin, add garlic sprouts and pepper segments, stir-fry for a while, and then you can put it on the plate. Such a plate of soft and fragrant, fragrant and delicious back pot meat stew powder skin is ready.
After the powder skin is soaked, rinse it in cold water to avoid sticking together when frying.
When frying back into the pot meat, it doesn't matter if there is more fat in the pot, the powder skin will be quickly absorbed after pouring in, so that the meat is not greasy, and the powder skin will become rich and mellow.
Add water to simmer the powder skin, the pan just did not have the powder skin, after the powder skin absorbed the soup, just soft and hard moderate, the tendons are smooth, especially delicious.
Limited cooking skills, more advice, eat fun, see you tomorrow.
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