main ingredients
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appropriate amount of pigskin
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3g of pork
auxiliary materials
carrot
half root
coriander
appropriate amount
seasoning
salt
appropriate amount < 3 pieces of fragrant leaves
3 pieces of angelica dahurica
2 pieces of dried tangerine peel
appropriate amount of sesame oil
a little
Chili oil
a little
frozen carrots
1. Wash pigskin and pork, add cold water, ginger slices and a spoonful of cooking wine. Use tweezers to pull out Mao Mao one by one (one boiled Mao Mao is easy to find, and the other is easy to pull out)
2. Start the pot again, add enough water, put the meat and skin in, boil it with high fire, beat off the floating powder, add fragrant leaves, ginger slices, scallions, angelica dahurica, dried tangerine peel, cooking wine, etc., and cook it on low heat until it is penetrated with chopsticks, and then take it out; Continue to cook the meat until it's cooked and rotten, and take it out
3. Spread the skin on a clean chopping board, scrape off the fat on the skin with a small spoon, then shred it, then dice it, and wash it repeatedly with hot water until the skin particles are no longer oily
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4. Remove the pot, add water three times the amount of the skin, and add the skin particles, fragrant leaves and ginger slices. Turn off the fire and simmer slowly (the time is uncertain)
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5. Take a small amount of frozen water with a small spoon, touch a little juice with your hand, press your mother finger and forefinger, and take out ginger slices and fragrant leaves when you feel sticky, add appropriate amount of salt and chicken essence, and turn off the fire
6. Tear the meat into shreds by hand, shred carrots and cut parsley into powder < After solidification, add a layer of shredded pork, shredded carrot and minced coriander, pour in the remaining juice, and cool until it is solidified
8. Cut garlic into powder, add soy sauce, sesame oil and red oil and mix well to eat.