Ingredients preparation: pigskin
Production steps:
1, after pigskin is bought home, the white fat part is removed, leaving only pigskin.
2. Boil the treated pigskin in cold water and take it out. After cooling, clean up the residual fat on the pigskin.
3. Wash the treated pigskin, cut it into small pieces, dry it, put it on oiled paper and dry it in the shade.
4. Put the oil in the pot. When the oil is cold, put the fully dried pigskin into it, and slowly heat it with low fire. When the pigskin is fully expanded by the oil, drain the dry oil.
5. Store after cooling, and take it out when needed.
Note: when storing, be sure to avoid contact with air to prevent moisture regain!
"Stir-fried pigskin" generally has to go through more than 10 processes, such as boiling to remove oil, depilating, washing, drying, frying, etc., and each process has strict requirements, otherwise the product quality will be affected. In terms of material selection, the pigskin selected for "fried pigskin" must be fresh pigskin slaughtered on the same day to ensure the quality of fried pigskin; The sand used for "frying pigskin" is collected from the Han River, and the size and weight of the sand must be uniform; The fuel of "fried pigskin" is not ordinary gas, but litchi wood produced in Fujian and Guangdong, because litchi wood has the advantages of uniform firepower and flame resistance. Technically, the most important thing to make "stir-fried pork skin" is that the producer must control the heat very accurately, otherwise there will be scorching and other situations, which will lead to all previous efforts being wasted.
Salt and pepper pigskin materials: 500g fresh pigskin, 50g colored shrimp slices, green and red pepper 10g, 5g onion powder, 20g seasoning oil and salad oil 1500g. 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. Practice: 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. Tip: It is characterized by dryness, fragrance, crispness and strong salt and pepper flavor. Pigskin material: pigskin 300g, spicy soup base 900㏄, cotton rope amount: 1. Rinse the pigskin with water, scald it with boiling water, then pick it up, burn the fine hairs on the skin, then roll it into a cylinder and tie it tightly with cotton thread. 2. Take the pot, add the spicy soup base to boil, then add the pigskin with the method of 1, turn down the fire for about 25 minutes, turn off the heat and fish it for later use. 3. Cut into small pieces before eating, then put them into the heated spicy soup base and cook for about 10 second. Fried pigskin: 1. Clean the hair on the pigskin, wash it, and put it in a pot to cook for 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. Tip: Soybean is produced in this season. After the soybeans are cooked, add pepper noodles, salt and other seasonings, mix well, dry and can. Fried without lobster sauce! Douchi is very salty, so don't add any more salt, or you won't be able to eat it. You can also fry directly without cooking, but it is not good for my husband to eat too many polysaccharide teeth when he was a child. I didn't want him to work too hard, so I cooked it until it softened. Jujube and black bean pigskin soup material: pigskin 250g, jujube 12, black bean 250g, a little coriander, salt, yellow wine and broth. Practice: 1, wash black beans, wash red dates and remove cores, wash coriander and cut into small pieces. 2. Wash the pigskin, scald it with boiling water until it becomes hard, take it out and wash it, and cut it into diamond-shaped pieces. 3. Add meat soup to the casserole, add pigskin, black beans and red dates, cook cooking wine, boil over high fire, stew over low fire until the black beans are cooked and rotten, season with salt, and sprinkle with coriander. Benefits: nourishing blood, beautifying skin and reducing wrinkles.