Pigskin, star anise, dried tangerine peel, salt, onion, vinegar, soy sauce, minced garlic and pepper.

Exercise:

1. scald the pigskin with boiling water, and then scrape off the fat layer, so that it can be crystal clear when sitting up.

Step 2 cut into rectangles

3. Put in a pressure cooker, add dried tangerine peel, star anise, salt and onion and cook for more than half an hour.

4. After cooling, put it in a fresh-keeping box and leave it overnight until it solidifies.

5. Cut into pieces and add the sauce.

Materials:

Pigskin, star anise, cinnamon, salt, soy sauce, chicken essence, onion ginger, cooking wine, minced garlic and sesame oil.

Exercise:

1. Wash the pigskin, put it in a pot, add cooking wine and onion ginger and cook for half an hour.

2. Scrape off the oil and get rid of the hair on the pigskin. Cut the pigskin into cubes, add 3 times of water into the pot, pour in cooking wine, a large amount of onion ginger, 5 or 6 star anise, two pieces of cinnamon, a little salt and chicken essence, simmer for 2 hours, turn off the fire, and take out onion ginger and star anise cinnamon.

3. Pour the pigskin together with the cooked soup into a box with a lid, let it cool, and then put it in the refrigerator for one night.

4. Take out, slice and dip in the sauce. (Sauce: light soy sauce, minced onion and garlic, sesame oil or Chili oil)

Materials:

800g pigskin, 2 star anise, ginger 1, onion 1, 3 pieces of dried tangerine peel, 50g soy sauce, 1L 3 boxes, 3l clear water and salt 15g.

Exercise:

1. Boil pigskin in boiling water for 5 minutes, take it out and rinse it, scrape off the white part, pull out the hair and cut it into 5cm*3cm cubes.

2. Add all the materials except salt and soy sauce, and bring to a boil.

3. After boiling, keep high firepower 10 minute, and clean up the floating foam on the surface, so that the pigskin jelly will be very transparent.

4. Before turning to low heat, take out the dried tangerine peel, so that the fragrance of dried tangerine peel can be preserved without bitterness.

5. Cook on low fire 1.5 hours, add light soy sauce and salt, and cook on high fire 10 minutes. Finally, take out all the seasonings.

6. Put the pure frozen soup into a box, and the evaporation of water is exactly the amount of three boxes.

7. Put it in the refrigerator for one night.

8. When eating, separate them directly in the box with a knife, pour them out and put them on a plate. Sprinkle sesame oil and garlic sauce vinegar to match according to personal taste.

Fried pigskin material:

Two spoonfuls of homemade douchi, three pieces of pigskin, a little cooking oil, a little onion, a little ginger, a little garlic, a little onion, a little red pepper, a little cooking wine and a little chicken essence.

Exercise:

1. Clean the hair on the pigskin, wash it, and put it in a pot to cook 15 minutes;

2. Cut the cooked pigskin into strips for later use;

3. Heat the oil in the pot, saute the onion, ginger and garlic, and saute the lobster sauce;

4. Add pigskin and cooking wine and stir fry for one minute. Add green pepper and stir-fry for one minute. Pour in the chicken essence and mix well.

Spicy pigskin material:

300g pigskin, 20g garlic slices, 20g green pepper slices, 50g carrot acetic acid, dried pepper 15g, salt, sugar, Shaoxing wine, sesame oil and peanut oil.

Exercise:

Boil in water until the pigskin becomes soft, take it out and remove the hair, scrape off the oil under the pigskin, marinate it with salt water, and cut it into 2 cm square blocks for later use; Put oil in the pan, saute garlic slices and dried peppers, pork skin and green pepper slices and stir-fry for a while, pour a little Shaoxing wine, add carrot vinegar and stir-fry for a while, and finally add salt and sugar to taste and a little sesame oil.

Auricularia auricula pigskin soup material:

300g of clean pigskin, 0/00g of water-borne fungus/kloc-,and appropriate amounts of shredded onion, shredded ginger, pepper, star anise, refined salt, monosodium glutamate, clear soup, fresh vegetables and sesame oil.

Exercise:

1. Wash the pigskin, cut into pieces, blanch it in boiling water, take it out and wash it, then put it in a clean pot, add clean water, add shredded onion, shredded ginger, pepper and star anise, boil it, skim off the floating foam, simmer for about 1 hour, take it out and drain it.

2, water fungus to root, wash, tear into pieces. Wash fresh vegetables and cut them into small pieces.

3. In a clean pot, pour clear soup, pigskin, fungus, vegetables, shredded onion and ginger, refined salt, boil over high fire, skim the floating foam, cook over low heat for a while, add monosodium glutamate to taste, and drop sesame oil into the soup bowl to serve.

Pigskin tomato soup material:

A little pigskin, 3 tomatoes, ginger slices, chopped green onion, salt, chicken essence and sesame oil.

Exercise:

1. Wash tomatoes and cut into pieces.

2. Wash the pigskin and cut into pieces.

3. After the water is boiled, add ginger slices and pigskin and cook for 15 minutes.

4. Add tomatoes, boil and add chopped green onion, salt, chicken essence and sesame oil.

Braised pigskin material:

Pig skin 1, 2 shallots, 3 slices of ginger, star anise 1, 100㏄ soy sauce, 30㏄ Shaoxing wine, 500㏄ water and 500㏄ mushroom marinade.

Exercise:

1. Wash and depilate pigskin and blanch it in boiling water; Cut the onion into pieces for later use.

2 Add other materials except pigskin into the pot and bring to a boil, then add pigskin and bring to a boil, and turn to low heat 1 hour.

Pigskin and dried meat materials:

1 00g minced pork, 200g pigskin, 1 0g minced red onion, 5g minced garlic, 1200㏄ water, 6 tablespoons soy sauce,1teaspoon rock sugar,1teaspoon rice wine and a little spiced powder.

Exercise:

1. Wash pigskin, boil it in boiling water for 10 minutes, and then take it out. Scrape it clean and cut it into pieces for use.

2. Heat the pan, pour in 2 tablespoons of oil, add minced red onion and minced garlic, and stir-fry until fragrant.

3. Add the minced meat from exercise 2 and stir fry, then add the pigskin from exercise 1 and stir fry.

4. Add all the seasonings in step 3 and stir-fry until the fragrance is overflowing. After the water boils, simmer for 50 minutes.

Salt and pepper pigskin material:

500g of fresh pigskin, 50g of colored shrimp slices, 5g of chopped green pepper10g, 5g of chopped onion, 20g of seasoning oil and 0g of salad oil150g. Seasoning pepper 4g, star anise 3g, onion 5g, ginger 5g, refined salt 4g, Taitaile chicken 2g, cooking wine 10g, dried starch 10g, salt and pepper 15g.

Exercise:

1. Wash the fresh pigskin, blanch it in boiling water for 3 minutes and then take it out.

2. Put the pigskin into a pressure cooker, add pepper, star anise, onion, ginger slices, cooking wine, salt, chicken essence and water, and press 15 minutes (after SAIC) until cooked.

3. Take out the pigskin, cool it, shred it, shake the starch evenly and dry it (otherwise it will stick when fried), soak it in 50% hot oil and fry it until golden and crisp, and take out the oil control.

4. Put a small fire on the oil pan. When the oil temperature drops to 30%, fry the shrimp slices until they swell, pick them up and put them on the bottom of the plate.

5. Put seasoning oil in the net pot. When it is 40% hot, add minced onion and minced green pepper and stir-fry until the fragrance is overflowing. Add salt and pepper, stir-fry crispy pigskin and pour it evenly on the shrimp slices.

Pigskin mixed with Chinese cabbage core material:

350g of fresh pigskin, 0/50g of tender cabbage core/kloc-0, 50g of brine1500g. 3g of seasoning salt, 2g of monosodium glutamate, 5g of garlic paste10g, 3g of red pepper shreds, 20g of pepper oil and 5g of rice vinegar.

Exercise:

1. Scrape the pigskin with a knife and soak it in boiling water for 5 minutes. Take it out and simmer in salt water for 45 minutes.

2. Cut the cooked pigskin into 0.5cm thick and 6cm long silk. Cut the tender cabbage core into silk with the same thickness and put it in the pot. Add garlic paste, red oil, salt, monosodium glutamate and rice vinegar, mix well, put on a plate, sprinkle with shredded red pepper and pour with pepper oil heated to 40%.

Pork skin spicy bean material:

Stewed pigskin 400g, mung bean 75g, cooked peanut 75g and seasoning oil 50g. Cooking method of seasoning oil Add salad oil to the pot, add onion, ginger and star anise when it is 40% hot, simmer slowly for fragrance, and filter off the residue. Seasoning Pixian watercress 15g, red oil 10g, refined salt 3g, monosodium glutamate 2g, chicken essence 2g, cooking wine 10g.

Exercise:

1. Cut the pigskin into strips with a thickness of 0.3 cm, put the green beans in salt water for 40 minutes, boil them out, and take out the cooked peanuts.

2. Heat the wok, add seasoning oil and red oil and heat it to 50%. Stir-fry minced Pixian watercress evenly with low fire, remove residues, add pork skin strips, green beans, peanuts, refined salt, monosodium glutamate, chicken essence and cooking wine, stir-fry evenly with high fire, and serve.

Hanging pot delicacies pigskin material:

200g of wild mushrooms and 250g of fresh pigskin. 5 grams of chicken essence, 5 grams of salt, 5 grams of ginger, 50 grams of magnolia slices, 3 grams of onion segments, 1 gram of pepper and 500 grams of chicken soup.

Exercise:

1, clean the wild delicacies, simmer with chicken soup for 30 minutes, and pour the soup into the hanging pot.

2. Fresh pigskin is peeled, scraped and rinsed, and then changed into squares.

3. Blanch the pigskin in boiling water for 5 minutes to remove blood stains, put it in a wild mountain treasure pot, add ginger magnolia slices, onion segments and pepper with low fire 1 hour until the pigskin is soft and waxy, add chicken essence and salt to taste, and eat it with high fire.

Pig skin puncture material:

Stewed pigskin 200g, prickly head 200g, shredded onion 30g, coriander 30g, shredded red pepper 1 0g, cucumber1root. 5 grams of refined salt, 4 grams of monosodium glutamate, 5 grams of sesame oil, 5 grams of mustard oil, 25 grams of mashed garlic, 20 grams of sugar, 20 grams of aged vinegar and 5 grams of minced garlic.

Exercise:

1. Cut the pickled pigskin into strips with a thickness of 0.5cm, add shredded onion, shredded coriander, shredded red pepper, mustard oil, sesame oil 3g, vinegar, mashed garlic 10g, mix well and put in the center of the dish.

2. Cucumber is cut into semi-circular thin slices to form a circle around pigskin strips.

3. Soak the sting head in warm water for 60 minutes to remove salt and wash sand, cut it into pieces with a thickness of 0. 1 cm, blanch it in boiling water for 8 seconds, take it out, quickly cool it with cold water, take it out and put it in a basin, and add salt, monosodium glutamate, sugar, aged vinegar,15g garlic paste, minced garlic and 2g sesame oil.

Braised cabbage with pigskin material:

Dried pigskin 1 piece (20× 15cm), Chinese cabbage 1/2 pieces, Jin Baihe 20 pieces, onion 1 piece, and soup 3 pieces. 6? 54 cups, 4 pairs of meat soup, 5 garlic, 2 tsps of salt, 1/3 tsps of sugar, 1/2 tsps of sesame oil, 1 tsp of pepper.

Exercise:

1.) Wash the fried pigskin, soak it in water for 3 hours, take it out, drain the water and cut it into 2×6 cm pieces.

2) Wash the pitted Chinese cabbage and cut it into 4 large pieces; After washing lily, soak it in clear water for 30 minutes, pick it up and drain it; Wash onion and cut into sections; Remove the film from the garlic for later use.

3) Stir-fry garlic and onion in a wok, add Chinese cabbage and stir-fry until soft, then add broth to boil, then add pigskin, golden needle, broth and seasoning, and cook together. Cook on high fire for 5 minutes, then turn to low fire 15 minutes and serve.

Stewed carp with pigskin and tofu;

Ingredients: 350g carp, 250g tofu, pigskin150g.

Accessories: green pepper 10g,

Seasoning: 5g of salt, 3g of monosodium glutamate, 5g of soy sauce, 4g of vinegar, 6g of cooking wine, 5g of coriander, 20g of pepper (dried red tip), 25g of vegetable oil, 5g of onion10g, and 5g of ginger.

Exercise:

1. Clean carp and trim fins and tails;

2. Cut the tofu into rectangles;

3. Cut the cooked meat skin into wide strips;

4. Cut green pepper, coriander, onion and ginger;

5. Cut the dried pepper into filaments;

6. Put the pot on a big fire, add vegetable oil and heat it to 80% heat, fry the fish on both sides of the pot until golden brown, add vinegar, cooking wine and soy sauce, pour in broth (750g), add cooked pork strips and tofu slices, and add dried Chili, salt, chopped green onion and Jiang Mo;

7. After boiling, simmer for 20 minutes and add monosodium glutamate;

8. Put the cooked pork strips and tofu slices into the soup bowl, put the fish on it, and then sprinkle with minced coriander and minced green pepper.