Taking advantage of this topic, I just want to share with you the family version of fried pig skin, which is very delicious.
Fried pigskin, also called "floating skin" in Guangdong, is a delicious food that many friends like to eat. I have eaten fried pigskin before, and I always thought that fried pigskin needs large pieces of pigskin to fry. There are only two ways:
When frying pigskin, you must put a lot of oil in the pot and fry it with strong fire.
(2) Stir-fry the sand first, then stir-fry the pigskin into the sand until it swells.
Until one day, Lao Zheng had a whim and made a unique fried pigskin, which was delicious. Since then, he has become more and more fond of fried pigskin.
I am Lao Zheng, a tea farmer who loves to cook. Usually in daily life, besides drinking tea, I also like to wonder what I eat.
Last year, I figured out the new frying method of pigskin, and then I began to study the new eating method of pigskin. As a result, it was really famous, and it was greatly welcomed by friends around, asking for advice one after another.
When I accidentally see the problem of fried pigskin, I can share the mystery of pigskin with you. Everyone is welcome to criticize and correct me.
Show off the dishes before frying the pigskin.
This is a dish recently cooked, with fried pig skin as the main ingredient. So far, it has not been named. I hope friends who see this picture and text can help me give it a name.
The ingredients of this dish are pigskin, scallops, mushrooms, chicken, pork belly, soy sauce, soy sauce, head sauce, salt and peanut oil.
Fried pigskin was originally tasteless, but after absorbing the flavor of various ingredients, it formed a delicious dish. Next, I will share with you the process of making this dish.
Pretreatment method of pigskin
Get ready before frying the pigskin. Usually, pork is bought in the market and sold with skin. After the pork is bought back, everyone will peel off the pigskin and throw it away directly, which is very wasteful.
If you want to make fried pigskin, you can save the peeled pigskin and put it in the refrigerator for quick freezing. When the pigskin has accumulated to a certain amount, it can be processed.
Step 1: Boil pigskin.
First thaw the pigskin in the refrigerator, then take it out and put it in the pot, add enough water (completely immerse the pigskin) and cook it (put it in the pot and add cold water, and boil the water for a few minutes until the pigskin is transparent).
Pick up the cooked pigskin, put it in a big pot, unplug the pig hair remaining on the pigskin while it is hot, and then rinse it with clear water (it is best to scrape off the pigskin with a knife to remove the dirt and odor on the pigskin).
Then, use a kitchen knife to remove a little fat left on the pigskin, and then evenly cut the pigskin into small pieces the size of tofu blocks, put them in a tray, spread them out evenly and dry them in the sun.
Step 2: Sun-dry the pigskin.
It takes patience to dry pigskin (until it becomes transparent and hard), and it takes about a week to dry it completely.
The treated pigskin can be completely dried by exposure to the sun for several days. When choosing the right time, we must pay attention to the following questions:
Sun-dried pigskin should avoid spring, because there are more rainy weather in spring, and there is no sun exposure for several days in a row, so the treated pigskin is prone to mildew and deterioration.
Before drying pigskin, it is best to check the weather forecast in advance to ensure that it will be sunny for several days before arranging to make dried pigskin.
Step 3: Store pigskin.
Completely dry pigskin, it is best to use fresh-keeping boxes or bags and put them in the refrigerator for quick freezing, so that they can be preserved for a long time.
Usually when you want to eat pigskin, you can take it out of the refrigerator and fry as much as you want, which is very convenient to operate.
How to fry pigskin is easier and more convenient?
The pretreatment method of pigskin has been introduced before. Now let's introduce what Lao Zheng learned at home: frying pigskin is easier and more convenient.
Cold pot, cold oil and stir-frying with low fire are the key steps to stir-fry pigskin in the family version.
Take a proper amount of pigskin, stir-fry it directly in a wok, then pour in a proper amount of peanut oil, and use a gas stove to keep the heat to a minimum.
After the oil temperature gradually increased, the pigskin began to become crystal clear, and small white bubbles began to appear at the edge of the pigskin.
Use a spatula in the pan, and turn the pigskin in the wok over a small fire as usual to make it evenly heated.
Under the action of rising oil temperature, pigskin expands and turns white, producing more bubbles from the edge to the middle.
When the pigskin rises a lot, the spatula can't stop. Pay attention to the pigskin in the pot and see if there is any pigskin that has not risen completely. If so, continue to stir fry slowly.
Small fire, cold pot, cold fried pigskin, pigskin after slow and uniform heating, will not produce crackling sound, very simple, convenient, more suitable for home operation.
How to make fried pigskin taste better?
Stir-fried pigskin can be used to stew Chinese cabbage, celery and garlic seedlings, or stir-fry onions, ginger and garlic with oyster sauce and other ingredients.
Pigskin tastes q-elastic, rich in collagen, and has no delicious taste in itself. Increase your own taste by absorbing the taste of other ingredients.
Below, share a new practice with you:
Ingredients: pigskin, scallops, mushrooms, chicken, pork belly, soy sauce, soy sauce, head sauce, salt and peanut oil.
Put the fried pigskin into a large pot and soak it in clear water for 20 hours, during which the water needs to be changed for 2-3 times (the outdoor temperature is too high in summer, which is easy to cause bacterial growth, so it is best to change the water frequently or put it in the refrigerator for cold soaking).
After soaking and changing water, the oil in the pigskin has completely soaked out, and the pigskin has risen even more.
After the pigskin is soaked, you can start preparing other ingredients.
Yaozhu and shiitake mushrooms need to be soaked in warm water in advance, then filtered and dried for later use.
Pork belly is cut into thick slices of uniform size so that it is not easy to be cooked when stewing.
Chicken can be chopped into small pieces with bones. You can also use chicken leg meat, boneless and cut into strips.
When all the materials are ready, you can start making.
Step one, stir-fry ingredients.
Put oil in a hot pan. When the oil temperature reaches 30-40%, pour in mushrooms and stir-fry until the mushrooms become hard. Then pour in scallops and stir-fry them with low fire to make the scallops give off a fresh and fragrant taste.
The second step is to stir-fry the main ingredients.
After the ingredients are fragrant, turn on the gas stove, put the pigskin, chicken and pork belly into the pot and fry them with the ingredients.
Stir-fry ingredients, be patient. In addition to drying the meat, stir-fry the main ingredients. The standard for frying the main ingredients is to fry the pigskin until it is slightly burnt, but it cannot be fried.
In the process of frying, pay attention to whether there is enough oil at the bottom of the pot. If the bottom of the pot is too dry, the main ingredients are easy to fry, resulting in paste and smoke smell, which affects the taste. Therefore, once the bottom of the pot is too dry, you should immediately pour in peanut oil and keep the fire stirring.
Step three, add water to stew.
When the main ingredients are about to be fried, start seasoning: add the right amount of salt, soy sauce, soy sauce and head sauce (the head sauce tastes sweet and fragrant, so you don't need it at home).
Soy sauce must be added in the later stage of frying. If you add it in the early stage of frying, it is easy to fry the main ingredients, which is the focus of seasoning.
After seasoning, stir fry evenly, then pour in a pot of boiling water (note: boiling water must be added in this step), which can slightly immerse the main ingredients.
Step 4: Skim off the oil slick.
After adding boiling water, continue to cook with high fire. After the water in the pot is boiled, the peanut oil that has just been fried with pigskin has become an oil slick floating on the water.
At this time, we can take a spoon to skim off the oil slick on the water. This will not only make the finished dish taste better, but also be lighter and healthier.
Step five, turn to the casserole.
After skimming the oil slick from the water, we can stew in casserole instead.
Stew in casserole, because the heat preservation effect is good, the heat dissipation surface is small, the aroma can be better gathered in the pot, and the effect of cooking will be better than that of cooking in iron pot, so we should continue to stew in casserole at this time.
Don't cover it when it becomes a casserole. When the soup in the pot is boiled, turn off the gas stove to the minimum fire, then cover the pot and continue to stew.
In the process of stewing, set the alarm clock for 30 minutes. After 30 minutes, open the lid to check the soup in the pot and taste the salty taste of the soup. If the salty taste is right, you don't need to add salt to taste.
After checking the taste of the soup, continue to pour boiling water into the pot, then continue to simmer slowly with the smallest fire, and then set the alarm clock for 30 minutes.
After 30 minutes, open the lid again and check the consistency of the soup. If there is too much soup, use fire to collect the juice, and then turn off the heat when the soup is thick. A stewed pig skin with rich flavor, this step is done.
Analysis of operation details:
1, before the pigskin is dried, cook the pigskin first, and then you can pull out the pig hair left on the pigskin. After washing with cold water, remember to use a kitchen knife to remove the residual fat and scrape off the dirt on the pigskin to avoid residual odor.
2. The pigskin must be dried and thoroughly exposed. The fried pigskin will become bigger and Q-shaped after soaking.
3. Stir-fry the mushrooms with a small fire. Stir-fry until the mushrooms become hard. After the dishes are cooked, the taste of the mushrooms will be crisp. If the mushrooms are not fried hard, they will become soft and not taste good enough after stewing.
4. After soaking Yaozhu, stir-frying with low fire can change the flavor of Yaozhu, and this flavor is better than the original flavor.
5, the pigskin is fried in the pot until it is slightly yellow. After stewing, the taste of Q-bomb can be maintained. If the frying temperature is not enough, the pigskin will become soft and lack of taste.
6. When collecting juice on fire, be sure to pay attention to the concentration of juice. Don't completely dry the juice and harvest thick soup.