March is the peak season for pig dishes. The vegetable fields are green and the price of vegetables is very cheap. I sold a catty at the food stall for 2 yuan, and I bought a catty. The proprietress also sent some onions by the way. Pig stew looks like Chinese cabbage in appearance because it is often mistaken for Chinese cabbage. The name of pig food is very strange. What does this have to do with pigs? It turns out that in the hard years before, this dish was often used to feed pigs because of its high yield. When I was a child, my grandmother planted a lot of vegetables in her own vegetable field and scattered pig rapeseed in the soil casually. Even if no fertilizer is applied, the pig's vegetables will grow quickly and the yield will be good without insects. Grandma said that stewed pigs are wilder than wild vegetables and have stronger growth ability. Grandma takes a big bundle of pork chops in the morning and evening, and then pours them into leftovers or rice bran and mixes them evenly. It is especially nutritious for pigs and chickens. Besides feeding pigs, people often eat pigs. But most people don't like the taste of stewed pigs. The leaves are a little astringent and the stems are sweet. However, grandma has a soft spot for feeding pigs. From time to time, she will fry a large plate for her family to eat and entertain guests, saying it is a rare green and healthy food.

A friend in the north told me: "In their hometown, this kind of pig dish is called beef skin dish (thick skin dish). When I was a child, I especially didn't like its earthy smell. Now it is said that eating more can lose weight and I can barely get used to it. " What? This dish is for fattening pigs. Can people lose weight after eating? This is a magical thing, haha.

Although beef skin dish has earthy smell, it does not prevent foodies from making it delicious, such as cold beef skin dish, glutinous rice dish wrapped in meat, fish-flavored thick skin dish, steamed pork with beef skin dish, roasted kidney bean with beef skin dish, fried pork with lard residue, stewed beef skin dish with pig intestine and so on. What I shared today is a home-made cowhide dish. Remove the fishy smell by frying garlic or shredded ginger, add cowhide and stir-fry, and then add fermented bean curd (or fermented soybean) and soy sauce to refresh. The finished product is delicious and refreshing.

Fried cowhide with fermented bean curd

Ingredients: cowhide 1 kg, 4 cloves of garlic, 4 pieces of fermented bean curd (spicy), proper amount of extra-fresh soy sauce and proper amount of edible oil.

Wash and shred cowhide, and open green leaves and stems. Because of the different parts of these leaves, the frying time is different. Stems are thicker than green leaves. If the green leaves and stems are put into the pot together, the green leaves will be over-fried when the stems are cooked. This is not only bad nutrition, but also bad color.

Stir-fry garlic in oil. Cantonese people like garlic when cooking. You can also add some ginger, which can not only remove the fishy smell, but also refresh you.

Pour in the vegetable stalks, stir-fry over high heat until broken, and then pour in the remaining vegetable leaves and stir-fry for a while.

Mash a proper amount of fermented bean curd, pour it into the pot and stir fry. This time I used spicy fermented bean curd. Take 4 pieces of fermented bean curd, crush it with a spoon and pour it into the pot. You can use ordinary fermented bean curd, which is more suitable for the taste of Guangdong and Guangxi, but I think this spicy fermented bean curd also has its own characteristics. I liked it once.