The skin belly is made of meat skin through a series of processes such as boiling, drying and frying. It is yellow and white in color, crisp in texture, uniform in hole shape, and has good swelling property. After soaking, it becomes loose and thick, and can be used for frying, cold salad, soup and so on. Skin belly contains protein, amino acids and other nutrients necessary for human body, which is rich in nutrition, and has a certain beauty effect when eaten in moderation.
There are abundant small holes on the surface of the skin belly, which has a good swelling property after soaking. The original dry skin belly becomes fat, tender and thick. After a little skill, the taste of the juice can be well absorbed, and it is tender and tasty. Cutting a few peppers and simply frying them is an excellent appetizer.
The method of frying skin belly with pepper
material
Skin belly, pepper
seasoning
Red pepper, pepper, garlic, ginger, cooking wine, soy sauce, soy sauce, balsamic vinegar, salt.
method of work
1, clean the skin, cut it into appropriate width, and then obliquely cut it into thin slices. Now there are soaked skin bellies in the supermarket. It is very convenient to buy them and clean them. If you buy a dry belly without foaming, you need to foam your skin a few hours in advance.
2. Boil a pot of boiling water, and put the cut belly into boiling water for about one or two minutes. This will remove the oil stains and impurities absorbed by the belly, and improve the taste of the belly, making it more tender. The skin belly is made of deep-fried skin, which is cooked by itself, so it doesn't need to be cooked for too long. The specific cooking time is adjusted according to the state of the skin belly. If it is a thick and compact skin belly, you can cook it for about 2 minutes. If it is thin or soaked for a long time, you can omit this step, or you can fish it out by scalding it in hot water, otherwise it will be easy to boil the skin belly.
3. Remove the cooked belly, cool it in cold water, and then remove it and gently squeeze out the water.
Squeezing water is beneficial to the better taste of the skin belly in the subsequent frying process.
If the water is not squeezed out, it will be difficult to absorb the flavor of the seasoning when frying later, and the taste will be soft and rotten.
4. Wash the pepper, slice it in half, remove the gluten and pepper seeds, and then cut it into small pieces; Slap garlic loosely, chop it, and shred ginger; Wash the red pepper and cut it into small pieces. Spare.
5. Heat the pot, pour in a proper amount of vegetable oil. After the oil is heated to 40% to 50%, add red pepper, pepper, shredded ginger and some garlic, stir-fry the fragrance, and then pour in the skin and stir-fry.
6, stir fry for half a minute to a minute or so, cook a proper amount of cooking wine and stir fry a few times, pour in a proper amount of soy sauce, soy sauce and balsamic vinegar (you can adjust it in advance, or pour it in a frying spoon and cook it in the pot). If the belly is dry, you can add a little water and stir fry for a while. If you like to eat the soft and juicy taste, add a spoonful of water to the seasoning juice; If you like to eat that kind of strong and elastic taste, you can add no or less water as appropriate.
7. Pour the pepper and the remaining garlic, add some salt to taste, and continue to stir fry for a while until the pepper is cut off. Put the minced garlic in twice, the taste level will be rich, and putting the minced garlic before the pot will be very fragrant.
Summary of skills of frying skin belly
1, the belly must be cleaned, otherwise it will smell. The belly has been fried during processing, so it is best to use warm water when cleaning it, and cook it for a minute or two after washing it to remove the oil stains and adsorbed impurities in the belly. If you soak your belly, you can add a little alkaline noodles to clean it, which will make it cleaner. After washing the alkaline noodles, you can add a little white vinegar to the clear water to neutralize the alkaline taste.
2. When cutting the skin belly, you can cut it with an oblique knife, which is similar to sliced fish, so that the skin belly is thinner and there are many "wounds" on the surface, which makes it easier to taste.
3. Squeeze the water after washing the belly, so that the soup can be fully absorbed when frying.
4, the skin belly should not be fried too soft and rotten, and the soft and strong taste is just right. If you like to eat the soft and juicy taste, add more water to the seasoning juice; If you like to eat that kind of strong and elastic taste, you can add no or less water as appropriate.
5. Add some minced garlic to stir-fry the skin, especially to enhance the taste. You can use some minced garlic in the wok, and leave some minced garlic before adding it to enhance the taste.
Some tips on selecting and soaking skin belly
1, how to choose the skin belly?
There are often two kinds of skin bellies in the market, one is golden yellow or light yellow, the other is white and fat, and the color is very bright. Which one should I choose? Which is a good skin belly?
High-quality skin belly is made of pork rump or spine skin through boiling, sun drying, frying and other processes, which is generally golden yellow or light yellow. This kind of skin belly has good swelling property, which will obviously swell after soaking, thick and elastic, and the taste is flexible and strong, and it will not rot after long cooking.
And that kind of white and fat skin belly is generally a poor quality skin belly that some unscrupulous merchants soak in some toxic chemical raw materials in the processing process in order to look good and increase their weight. This kind of skin belly has limited volume expansion after soaking, and it is soft and chewy without boiling, and it is not easy to absorb the taste of soup. It tastes like soup and taste floating on the surface of skin belly.
In addition, the kind of soaked skin belly is commonly sold in the freezer of supermarkets now. Buying this kind of skin belly saves the trouble of soaking your hair and is very convenient to use. When choosing, you should choose something that is yellowish and natural, thick and elastic, and has no peculiar smell. If the skin belly is too white, tender and bright, too foamed and too soft to touch, or even smells, you can't buy it.
Therefore, we should choose the kind of golden yellow or light yellow skin belly with natural color when purchasing, and try to buy it in regular vegetable markets or large supermarkets, where the quality of skin belly is generally guaranteed.
2. How to soak the dry skin belly?
If you buy a dry belly, you need to soak your hair in advance. Skin belly is made of meat skin through a series of processes, such as boiling, drying and frying. It takes a long time to make phone calls directly, and the taste will be dry and hard. You can soak the skin belly in hot water first, then stew it for a while, and then you can carry out subsequent cleaning treatment after the skin belly swells and becomes soft and tender.