Materials:
500g of fresh pigskin, 50g of colored shrimp slices, 5g of minced green pepper10g, 5g of minced onion, 20g of seasoning oil and 0g of salad oil150g. 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.
Diaoguo delicacies pigskin
Materials:
200g of wild mushrooms and 250g of fresh pigskin. 5 grams of chicken essence, 5 grams of salt, 5 grams of ginger, 50 grams of magnolia slices, 3 grams of onion segments, 1 gram of pepper and 500 grams of chicken soup.
Practice: 1, clean the wild delicacies, simmer with chicken soup for 30 minutes, and pour the soup into the hanging pot. 2. Fresh pigskin is peeled, scraped and rinsed, and then changed into squares. 3. Blanch the pigskin in boiling water for 5 minutes to remove blood stains, put it in a wild mountain treasure pot, add ginger magnolia slices, onion segments and pepper with low fire 1 hour until the pigskin is soft and waxy, add chicken essence and salt to taste, and eat it with high fire.
Spicy pigskin
Materials:
300g pigskin, 20g garlic slices, 20g green pepper slices, 50g carrot acetic acid, dried pepper 15g, salt, sugar, Shaoxing wine, sesame oil and peanut oil.
Practice: Boil the water to soften the pigskin, remove the hair, scrape off the oil under the pigskin, marinate it with salt water, and cut it into 2 cm square blocks for later use; Put oil in the pan, saute garlic slices and dried peppers, pork skin and green pepper slices and stir-fry for a while, pour a little Shaoxing wine, add carrot vinegar and stir-fry for a while, and finally add salt and sugar to taste and a little sesame oil.
Mushroom pigskin soup
300g of clean pigskin, 0/00g of water-borne fungus/kloc-,and appropriate amounts of shredded onion, shredded ginger, pepper, star anise, refined salt, monosodium glutamate, clear soup, fresh vegetables and sesame oil.
Practice: 1. Wash the pigskin, cut into pieces, blanch it in boiling water, take it out and wash it, then put it in a clean pot, add water, add shredded onion, shredded ginger, pepper and star anise, boil it, skim off the floating foam, cook it on low heat for about 1 hour, take it out and drain it. 2, water fungus to root, wash, tear into pieces. Wash fresh vegetables and cut them into small pieces. 3. In a clean pot, pour clear soup, pigskin, fungus, vegetables, shredded onion and ginger, refined salt, boil over high fire, skim the floating foam, cook over low heat for a while, add monosodium glutamate to taste, and drop sesame oil into the soup bowl to serve.
Pig skin tomato soup
Materials:
A little pigskin, 3 tomatoes, ginger slices, chopped green onion, salt, chicken essence and sesame oil.
Practice: 1. Wash tomatoes and cut into pieces. 2. Wash the pigskin and cut into pieces. 3. After the water is boiled, add ginger slices and pigskin and cook for 15 minutes. 4. Add tomatoes, boil and add chopped green onion, salt, chicken essence and sesame oil.
Peanut pigskin jelly
Ingredients: 300g pigskin, 30g peanut, 20g sesame, 20g medlar, 0/0g aloe/kloc-,a little soy sauce, salt and monosodium glutamate.
Practice: put medlar and aloe into the pot, add appropriate amount of water, fry into soup, remove medlar and aloe residue, and keep soup; Unhairing pigskin, boiling in a medicine juice pot for 1 hr, taking out pigskin, chopping into mud, putting into the pot, adding appropriate amount of water, adding peanuts, sesame seeds, soy sauce, salt and monosodium glutamate, boiling, and cooling from fire to obtain pigskin jelly.
Pigskin with white lentils and red sauce
Materials:
680g pigskin, soaked white lentils 140g, 5g ginger, 4g salt, 3 garlic, 5g onion, 30ml garlic hot sauce, 0/0ml olive oil/kloc-0, appropriate amount of water and appropriate amount of wet starch.
Practice: 1. Wash white lentils and soak them in water. 2. Add water, white lentils, 3g ginger, 3g garlic and 2g salt to the casserole to cook the beans. 3. Cut onion roots into shreds and soak them in clear water. The pigskin was bought in Shuanghui and has been washed. You can put the pig in the pot after washing at home. You can remove the subcutaneous fat layer when it is not hot. 6. Cut the selected pigskin into strips with equal width. 7. Heat the wok, add olive oil and garlic pepper, stir-fry, and then pour water to boil. 8. Add pigskin and cook until tasty. When the soup is half closed, add salt to taste and pour in wet starch to collect the juice. 9. First put the white lentils into the dish, then put the pigskin with red juice, and put the shredded onion on the pigskin with red juice.
Stewed carp with pigskin and tofu
Ingredients: 350g of carp, 250g of bean curd, 20g of pigskin150g, 5g of green pepper10g, 5g of salt, 3g of monosodium glutamate, 5g of soy sauce, 4g of vinegar, 6g of cooking wine, 5g of coriander, 20g of pepper (red, sharp and dried) and 25g of vegetable oil.
Practice: 1. Clean carp, trimming fin and tail; 2. Cut the tofu into rectangles; 3. Cut the cooked meat skin into wide strips; 4. Cut green pepper, coriander, onion and ginger; 5. Cut the dried pepper into filaments; 6. Put the pot on a big fire, add vegetable oil and heat it to 80% heat, fry the fish on both sides of the pot until golden brown, add vinegar, cooking wine and soy sauce, pour in broth (750g), add cooked pork strips and tofu slices, and add dried Chili, salt, chopped green onion and Jiang Mo; 7. After boiling, simmer for 20 minutes and add monosodium glutamate; 8. Put the cooked pork strips and tofu slices into the soup bowl, put the fish on it, and then sprinkle with minced coriander and minced green pepper.