When it comes to tiger skin dishes, people first think of a series of dishes such as green pepper, tofu, eggs, elbows and pork belly. Tiger skin, a professional term for dishes in the catering industry, refers to the dishes made by preliminarily processing raw materials, frying, frying or baking to make the surface of raw materials brown like tiger skin, and then matching them with flavor dishes or making them by different cooking methods. Tiger skin dishes occupy a place in many China dishes, and form different varieties and different flavors.

Tiger skin pork belly

Raw materials: pork belly 1, about 750g, broccoli100g, ginger slices15g, and 2 onion segments.

5 grams, 3 aniseed, cinnamon 1 small piece, tsaoko 1 small piece, 5 pieces of fragrant leaves, a little clove, fermented glutinous rice and fennel, a little salt, cooking wine, soy sauce, sugar, monosodium glutamate, fresh soup and water starch, and salad oil/kloc.

Method:

1. Scrape the pork belly with the skin, cut it into squares, blanch it in a boiling water pot, dry the water on the pigskin with clean gauze, wipe it with soy sauce while it is hot, then put it face down in a big colander, fry it in an 80% hot oil pan until the pigskin becomes discolored and wrinkled, and then take it out.

2. Put a proper amount of water into the pot, light it, add pork belly, ginger slices, onion segments and seasoning packages wrapped with cinnamon, tsaoko, clove, fennel, galangal and aniseed, boil, skim off the floating foam, add cooking wine, soy sauce, refined salt and white sugar, then cook the pork belly with low fire until it is 80% mature, and take it out; Broccoli is broken into small flowers and blanched in a boiling pot.

3. Cut the pork belly with the skin facing upwards into pieces with the lower part even 2 cm square, then put it into a large bowl with the skin facing upwards, add fresh soup, steam it in a cage for about 30 minutes, take it out when the pork belly becomes soft, and pour out the steamed juice. Drag the pork belly into the pot with the pigskin facing up.

4. Put the steamed juice into the pot for fire, put the broccoli into the pot for seasoning, take it out and put it around the pork belly on the plate, hook the steamed juice into the starch to make it thinner, and pour it on the pork belly on the plate. Serve.

Features: bright color, glutinous pork, fat but not greasy, reasonable collocation.

Tiger skin dishes fried first and then marinated.

This kind of tiger skin dish is made by frying the raw materials with strong fire after preliminary treatment, and then marinating them in a pot with good taste. The raw materials used are generally meat with bones, such as pig elbows, pig hands, chicken feet and so on.

Tiger skin pig hand

After washing the pig's hands, spread soy sauce evenly on the surface, and then fry them in an oil pan with 70% to 80% heat until the skin is wrinkled and the color is deep red. Then take out the drained oil, put it in a brine pot for pickling, and then change the knife and put it on the plate.