Now the second brother is worth a lot, and the pigskin that he used to despise is also a treasure. Every time I buy meat and go home, I cut off the skin at the first time and put it in the refrigerator for freezing. After storing for a period of time, I will take it out and stew it uniformly.
It's the same as stewing pig's feet. Burn the surface of pigskin to brown first, then soak it and brush it with steel balls to remove impurities. Then put it in a pot and blanch it. After boiling, take out the pigskin, take out the pot again, add the pigskin, add appropriate amount of water, and cook until the pigskin becomes soft, and you can stick it in the end with chopsticks.
The next step is to follow the practice of detaining meat, that is, stir-fry the pigskin until the litchi blooms. Many friends are afraid to operate in this step, because when frying pigskin, it will be fried in an oil pan, and spilling hot oil is no joke. Some people wear insulating gloves, masks and splash aprons and operate like warriors. For a professional like me, it's like a joke. Armed to the teeth in the kitchen, the technology is definitely not good, even disgusting.
The correct way is to burn the oil temperature to 7-80% heat, that is, to see the oil surface boiling, restore calm and smoke coming out. At this time, you should be bold and cautious. Put the pigskin in the fence and hold the pot cover in the other hand. Gently slide the pigskin into the pot and the fence is pulled open. Cover the lid immediately, don't let go, let it make a loud noise.
When the noise disappears, it means that the threat is lifted. Open the lid of the pot, use chopsticks to poke the pigskin together, and then take it out. Don't turn off the fire, the pigskin will explode again. At this time, you can have a cup of tea and come back to operate. When the oil temperature rises above 80%, pour the pigskin and fry it again, and you will hear a slight click. At the same time, pigskin will soon blossom with litchi. At this time, turn off the fire, soak for a while, take out the pigskin, put it in a basin, soak it in clear water to get rid of greasy.
Braised pork skin
Required ingredients
450g pigskin, ginger 1 slice, cooking wine 30g, sugar 10g, rock sugar 50g, soy sauce 5g, soy sauce 10g, shrimp skin powder 5g, salt 5g and edible oil 50g (actually used oil 30g).
Seasoning: star anise, cinnamon, licorice, dried pepper, prickly ash, tsaoko, clove, galangal and dried tangerine peel (appropriate amount each).
manufacturing method
(1) Wash and slice ginger. Pour water into a wok, add ginger slices and cooking wine, add pigskin blanched water, take out pigskin after boiling, and rinse. Then put it on the chopping board, scrape off the impurities on the surface with a knife, and remove the residual pig hair.
(2) Take out the pot again, pour clean water, add pigskin and cook for about 20 minutes. Then, put chopsticks into the pigskin. If it can be inserted easily, it is cooked. Take out and drain.
(3) Pour cooking oil into the pot, heat to 70-80% oil temperature, add pigskin, cover the pot until the noise disappears, and open the lid. The spatula and chopsticks cooperate to separate the pigskin strips, fry them until they are slightly yellow and then take them out.
(4) When the oil temperature rises to 80-90%, add pigskin, fry until it bubbles, take out the oil control, then put it in a basin, soak it in clean water for 30 minutes, and change the water every 10 minute.
(5) Leave a small amount of oil in the pot, add rock sugar and stir until it changes color, turn to low heat, and continue stirring with a spatula until big bubbles appear. When you see big bubbles turn into small bubbles and the color turns purple, add appropriate amount of boiling water and cook for 3 minutes. Then add pigskin, stir-fry and color, add light soy sauce, stir-fry evenly with light soy sauce, add appropriate amount of water, add shrimp skin powder, salt, sugar and spices, and cook for 15 minutes.
(6) Collect the juice until it is thick (if you like to pour rice, leave more juice).
Production key
1. Boiled pigskin
After the pigskin is blanched, the next step is to cook it thoroughly. This kind of cooking is not soft and glutinous, but crisp, that is, chopsticks can be inserted into the end and taste crisp. If boiled until soft and waxy, and then fried, the pigskin will swell in the soaking stage and break when touched, which is called "getting angry" in the industry terminology. If the cooking time is too short, the fried pigskin will still be hard, and litchi will not bloom. If the braising time is long, the taste will be bad.
2. Fried pigskin
The oil temperature of fried pigskin is mainly, so it must be heated to 70-80%, so that the water evaporates quickly after the pigskin is put into the pot and the hot oil splash time is short. In addition, the frying time should not be too long, about 10 second, and you can see that the pigskin turns golden yellow and blooms. Because the oil temperature is high, you will be scalded if you are not careful. Everyone must remember this.
Stir-fried sugar color
The color of fried sugar is not as mysterious as imagined. Mainly observation. The syrup explodes when it turns bordeaux. Immediately add boiling water and stir well. The key point is not to add water, which will cause the wok and sugar to splash around, which may hurt people and cause kitchen accidents.