Roasted floating skin

Cuisine: Hunan cuisine

Raw materials: 1g of dried pigskin, 1g of Dongru, 1g of red pepper, 1g of ginger and 1g of onion. Seasoning: 3g of peanut oil, 1g of salt, 12g of monosodium glutamate, 3g of sugar, 1g of oyster sauce, 3g of soy sauce, proper amount of wet raw flour, 5g of clear water soup and 5g of sesame oil.

Production: 1. Soak the dried pigskin thoroughly in cold water, cut into pieces, slice all the Dongru, red pepper and ginger, and cut the onion into sections. 2, pigskin and clear soup, oyster sauce with a small fire until the taste is picked up for use. 3. Add oil to the pan, add ginger, pigskin, broth, salt, monosodium glutamate, sugar, oil, soy sauce king, red pepper slices and onion slices, and thicken them with wet raw powder and pour in sesame oil.

fried pigskin soup

1, grams of dried pigskin. First, wash the oil stain on it with alkali, let it soak in warm water, then stew it with low fire until it is half done, take it out, filter off the water and cut it into small strips. Fry in warm oil until golden brown and crisp, and then store for later use. When eating, use chicken soup or refined pork soup.

pork skin with green pepper

Ingredients: pork skin, green pepper, dried citron, garlic, salt, chicken essence, ginger, straw mushroom soy sauce, cooking wine and sugar. A few practices:

1. Soak pork skin in warm water for 1 minutes, put it on a cutting board, scrape it with a knife, rinse it with water, scrape it with a knife and rinse it with water. Then put the washed skin into the boiled pot until the water boils again, then take it out and scrape it with a knife.

2. Put a few slices of ginger in a cold water pot and add the skin. Just cook it until it's medium-cooked.