Production materials: jujube (dry)100g, pigskin 500g.
1. Scrape the pigskin and slice it;
2. Put the pigskin into the pot and add a proper amount of water;
3. Boil the pot with strong fire and simmer for two hours to form a sticky soup;
4. Add red dates to pigskin soup and stew for one hour.
Health tips:
1. Spleen and kidney, blood, throat, fever, swelling and pain, skin;
2. Suitable for thrombocytopenia, nosebleeds, gingival bleeding, purple spots and other diseases;
3. Obesity and hyperlipidemia patients should use it with caution.
Question 2: How to cook the stew skin? The common practice of stewing pigskin is that the main ingredient is pigskin 500g, and the auxiliary materials are salt, pepper, aniseed, onion, soy sauce and soy sauce. The step of stewing pigskin is Yi Yi. Removing pig hair from pigskin and cleaning stewed pigskin. Pour enough water into the pot, add the seasoning box containing pepper and aniseed to boil, remember to skim the floating foam in the middle ~PS: I don't like ginger. So I didn't put (* _ *) hee hee stew skin. Step three. Add soy sauce, soy sauce, salt and onion, and simmer for about an hour (adjusted according to the total amount). Chopsticks can be used to judge whether the skin is cooked or not. Step four. Stew the skin until it is cooked and soft. Tip: There is no stir-fry in the original soup, which is very convenient. Just keep it floating.
Question 3: How to cook stewed pork with pigskin? The first method of braised pork:
1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);
2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;
3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);
4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.
Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
Question 4: the practice of stewing pigskin, how to do it well, and the common practice of stewing pigskin. The main ingredient is pigskin 500g, and the auxiliary materials are salt, pepper, aniseed, onion, soy sauce and soy sauce.
step
Steps of stewing meat skin 1 1. Remove pig hair from the skin and wash it.
Step 22. Pour enough water into the pot, put in a seasoning box filled with pepper and aniseed, and bring to a boil. Remember to skim the floating foam in the middle ~PS: I don't like ginger, so I didn't put (* _ *) hee hee.
Step 33. Add light soy sauce, dark soy sauce, salt and onion, and simmer for about 1 hour (adjusted according to the total amount). Chopsticks can be used to judge whether it is cooked or not.
Step 44 of stewing the meat skin. Stew until the skin is cooked and soft, then take it out of the pot.
skill
I didn't stir-fry the sugar color, but stewed it in the original soup, which was very convenient, and the taste of skimming the floating foam was also delicious.
Question 5: What is the best soybean for pigskin stew?
A catty of skin, half a catty of soybeans.
Stew the skin of the meat first, and then add the soybeans when it is seven ripe!
Question 6: How to stew pigskin? The method of stewed pig skin with red dates introduces the cuisine and its effects in detail: spleen-invigorating and conditioning prescription, qi-blood tonifying prescription, beauty-beautifying prescription and heat-clearing and fire-removing prescription.
Taste: Sweet technology: stewed pigskin with red dates Raw materials: Ingredients: dried jujube 100g and pigskin 500g teach you how to cook stewed pigskin with red dates, and how to cook stewed pigskin with red dates is delicious 1. Scrape the pigskin clean and cut into pieces;
2. Put the pigskin into the pot and add a proper amount of water;
3. Boil the pot with strong fire and simmer for two hours to form a sticky soup;
4. Add red dates to pigskin soup and stew for one hour. Tips-Health Tips:
1. Spleen and kidney, blood, throat, fever, swelling and pain, skin;
2. Suitable for thrombocytopenia, nosebleeds, gingival bleeding, purple spots and other diseases;
3. Obesity and hyperlipidemia patients should use it with caution.
The pork with salt and pepper pigskin as the main material is fried with 500g fresh pigskin, 50g colored shrimp slices, 5g minced green pepper10g, 5g minced onion, 20g seasoning oil and 50g salad oil1500g. 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. Method 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. Wash the pot with public house seasoning oil. When it is heated to 40%, add chopped onion and chopped green pepper and stir-fry until fragrant. Add salt and pepper, stir-fry crispy pigskin and pour it evenly on the shrimp slices. Features dry, fragrant, crisp, with a strong taste of salt and pepper. Note: If the fresh pigskin is directly cut into strips, add edible powder, salt, monosodium glutamate, onion, ginger and cooking wine to marinate for 4 hours, then rinse it and put it in 50% hot oil, and fry it on medium fire until the pigskin bubbles and turns golden yellow, but the taste is not as mellow as that of stew. If fried with typhoon shelter material, it will become typhoon shelter pigskin.
Question 7: How to stew pigskin? How to stew pigskin is good.
1. Wash the pigskin, boil it in water until it can be easily inserted with chopsticks, and then turn off the fire.
2. Take out the pigskin and scrape off the residual fat with a knife. Be sure to scrape it clean.
3. Then cut the scraped pigskin into filaments.
4. Put it in clean water that has not touched the pigskin and cook it again. Bring the fire to a boil, and bring it to a slow boil 1 hour.
5. Cook until the soup is thick, turn off the fire, add salt and mix well.
6. Pour into the fresh-keeping box, cover it, and put it in the refrigerator for one night.
7. Take out the shaped jelly, slice it and add vinegar, shredded onion or your favorite seasoning to eat.
Question 8: How to make pigskin stew and pigskin jelly?
Method 1: Raw materials: pigskin 300g, peanut 30g, sesame 20g, medlar 20g, aloe 10g, a little soy sauce, salt and monosodium glutamate.
Methods: Put Lycium barbarum and aloe into a pot, add appropriate amount of water, and boil into soup, remove the residue of Lycium barbarum and aloe, leaving soup; Unhairing pigskin, boiling in a medicine juice pot for 1 hr, taking out pigskin, chopping into mud, putting into the pot, adding appropriate amount of water, adding peanuts, sesame seeds, soy sauce, salt and monosodium glutamate, boiling, and cooling from fire to obtain pigskin jelly.
Features: transparent frozen juice, crispy peanuts and sesame seeds.
Method 2:
1。 Put peanuts in a pressure cooker and press for 10 minute for later use;
2。 Wash pigskin and put it into boiling water to remove fishy smell and oil foam; Take out cold water and cut into strips; Load ◎mlyKU3EwOt
3。 Onion wok, water (a little more doesn't matter), soy sauce, star anise, bay leaf, pepper, cooking wine (a little), and sliced meat.
And put it into the pot and cook until the soup is not much, that is, when the soup is sticky and greasy, put salt, adjust the mouth with monosodium glutamate and turn off the fire; Never reprint ◎
4。 Pick out star anise, cinnamon leaves, peppers, etc. Then pour it into a container, let it cool, and stir it a few times during the cooling process to avoid the stratification of the made aspic (that is, the skin sinks to the bottom and the soup is frozen on it), because the skin contains a lot of gum, so the soup will freeze;
5。 Slice it on a plate when you eat it.
Method 3: Raw materials: three diced trotters and two diced chicken legs. Zanthoxylum bungeanum, aniseed, cooking wine, dried pepper, ginger, soy sauce, soy sauce.
Steps:
1) Wash pig's trotters and chicken legs without seasoning, cook them, skim off the foam and wash them again.
2) add clean water, and the water level is two to three centimeters higher than that of pig's trotters and chicken legs; Add 66 Zanthoxylum bungeanum, 9 aniseed, appropriate amount of ginger, 30 ml of cooking wine, 9 dried peppers, 26 ml of light soy sauce and 36 ml of light soy sauce. Stew over medium heat.
3) In the process of medium fire stew, stir thoroughly every 5 minutes to avoid pasting the bottom of the pot (pigskin is easy to stick) and pay attention to adding water.
4) After stewing for one hour, scoop pig's trotters and chicken legs into the pressure cooker, avoid seasonings such as aniseed, pour the soup into the pressure cooker, add a can of chicken soup, and slowly cook for 20 minutes with low fire.
5) After cooling the pressure cooker with cold water, check whether the pig's trotters and chicken legs can be easily deboned with a twist. If not, continue to burn the pressure cooker slowly with low fire. If so, let the soup cool naturally and separate the bones from the meat by hand.
6) After the boneless soup is cooled, put it in the refrigerator for one night (not frozen into ice).
7) How to eat and pinch? Hang off the lard on the surface, dig out a piece, cut it into 2 cm cubic pieces, crystal clear as jade, add some vinegar, chopped green onion and Laoganma.
Method 4:
1, buy pigskin, white, no big oil or meat residue, 2 kg can cook a small pot, with a diameter of about 30 cm.
2, cleaning, rinse with hot water
3, cut into 5cm square,
4. Cook in a cold water pot for 5-6 minutes, remove and shred, put in the original soup pot to continue cooking, add seasoning, add pepper, onion and ginger slices, stew for 2-3 hours with low fire, and skim off the foam in the middle ~ ~ ~ ~ ~
5. Turn off the fire when the soup is getting thicker and the skin won't melt (not completely rotten).
6, put a little alum (frozen, don't put, dark color) stir, put some salt, move to the shade, let stand.
7. Stir it when it is semi-solidified, so that the pigskin is evenly distributed ~ ~ ~ ~ Let it cool completely! ! !
Question 9: How to stew pigskin at home? The main ingredients are 200 grams of pigskin and 200 grams of soybeans.
Auxiliary materials include oil, salt, star anise and ginger.
step
1. Soybeans are soaked three hours in advance;
2. Boil the pigskin in water for a while and add two aniseed;
3. After taking it out, hang the fat on it with a knife;
4. Pull off the remaining pig hair with an eyebrow clip and cut it into such a long one;
5. Heat oil in a pot and add ginger and star anise;
6. Put the pigskin in and fry it for a while;
7. Add a big bowl of water, then add cooking wine, soy sauce and monosodium glutamate;
8. After the water is boiled, put it in a pressure cooker and press 15 to 20 minutes;
9. Add a little shallot and you can eat it.
skill
The hair on the pigskin must be touched, or it will stand up after eating.
Question 10: How to prepare cooked pigskin to eat cold pigskin;
1. Wash the pigskin, put it into the soup pot, and add the onion and ginger aniseed.
2. After boiling, remove the blood foam, cook on medium and small fire until the pigskin is punctured by chopsticks, remove and cool.
3. Remove some fat oil from pigskin and cut it into small strips.
4. Add sesame oil, Chili oil, sugar, vinegar, salt and coriander in turn and mix well.