Instead of boiling pork rinds and jellying them, what kind of delicacy can they become by tying them with a rope?

Food for making braised pork skin rolls: pork skin, shallots, ginger slices, rice wine, star anise, galangal, cinnamon, dried chili peppers, yellow rock sugar, dark soy sauce, light soy sauce, edible salt Method: 1. First, make the home

Simply wash the pig skin with warm water. After washing, put the pig skin into the pot under cold water, then add ginger, garlic, a spoonful of rice wine, and boil the pig skin with water.

2. When cooking, you can use a shovel to press lightly to allow the pig skin to be fully heated and evenly heated. At the same time, we need to use a shovel to remove any foam that has been cooked.

3. Generally, after cooking for five or six minutes, drain the water, put it in warm boiled water to clean it, then pick up the pig skin, place it on the chopping board, and use a clean eyebrow razor to shave off the pig hair.

tidy.

4. After all the pig hair is scraped, use a fruit knife to scrape the oil on the surface to clean the clean pig skin, and then use warm water to continue cleaning.

5. Then cut the pigskin into thin strips, then roll each small piece of pigskin down and fold it into a cylinder of appropriate size, and then tie it with cotton rope to fix it.

Stay still.

6. Dispose of the remaining pig skins according to this method. After all the pig skin rolls are tied up, put them aside for preparation. Then we need to prepare some ingredients.

7. The food required usually includes a few pieces of ginger, a small amount of donut, 2 star anise, three or four slices of galangal, a small piece of cinnamon, and a few hot peppers.

8. Then pour an appropriate amount of vegetable oil out of the pot, add a small handful of yellow rock sugar, turn on low heat, stir-fry the old rock sugar until it turns into wine red color, and then pour an appropriate amount of boiling water into the pot.

9. After the boiling water is put in the pot, turn to red and cook for about two or three minutes. Pour it into a bowl and set aside. Then take it out of the pot again, pour in a little vegetable oil, put ginger, garlic, star anise and other star anise into the pot, and lower the heat.

Fry until fragrant.

10. After frying until fragrant, pour the pork skin rolls into the pot. Add a small spoonful of dark soy sauce, a spoonful of light soy sauce, a small amount of salt, and stir-fry evenly over low heat again.

11. Then pour the fried sugar that has been boiled in advance into the pot. After simmering over high heat, turn to low heat and simmer again for 40 minutes. When simmering for 20 minutes, we need to open the lid and use chopsticks to roll the pork skin rolls.

flip.

12. Then use chopsticks to pick out the ingredients in the pot, cover it, and continue cooking for another 20 minutes. When the time is up, open the lid and use high heat to stir-fry the sugar.

13. During the process of frying the sugar, stir continuously with chopsticks to prevent the pork skin rolls from sticking to the pan. When the sauce is thickened, turn off the heat, take out the pork skin rolls and put them into a bowl.

14. When the pork skin rolls are not too hot, change the scissors to cut off the cotton thread. You can bite it directly and eat it. You can also cut it into pieces and eat it. The braised pork skin rolls are crispy and tasty, especially

tasty.