The main ingredients for making skin dregs are vermicelli and vermicelli, which is equivalent to steaming the bones and muscles of skin dregs, but once frozen, vermicelli will be broken.
Once the vermicelli is broken, the skin residue is not hard, and it is easy to break at room temperature, and the taste is greatly reduced.
Skin residue can be stored in the refrigerator. Generally speaking, it is no problem to store it for about ten days.
Skin residue can be fried and stewed, with rich taste and delicious taste. Fragrant but not greasy, with a long aftertaste. It is a famous local food in southern Hebei and northern Henan.
There is also a historical legend about skin scum. It is said that a long time ago, there was a poor family in Anyang City, Henan Province. Friends come home and have no money to buy meat.
So I planned to use vermicelli and vermicelli at home as a cauldron to entertain guests, but unfortunately the vermicelli was used up, leaving only a pile of vermicelli residue.
So this family cooked the crushed vermicelli and vermicelli together, because it was too thin, so it was covered with vermicelli, which tasted a bit like bean jelly after cooling.
So, the host cut the cooked dish into pieces, put it into the pot together with other vegetables and tofu, and made the usual "big bowl of braised dishes" for the guests to eat.