Method 1

Ingredients: Pork skin, 100 grams of celery, 50 grams of green garlic, 50 grams of pepper, and 10 grams of ginger slices. Seasoning: cooking wine, chili sauce, aged vinegar, salt, pepper, vegetable oil, chicken essence, pepper powder, cooked sesame seeds.

1. Scrape off and clean the grease inside the pork skin and the fur and mud on the surface.

2. Put it into a pot of cold water, add pepper and ginger slices and cook over high heat until white foam forms. The skin of the meat is slightly rolled, take it out and let it cool in cold water.

3. Wash the celery and pepper and cut them into thin strips; peel and slice the ginger, wash and cut the green garlic into sections; cut the pork skin into shreds.

4. Put the pot on the fire, add vegetable oil to heat, add ginger slices and green garlic segments and stir-fry until fragrant.

5. Add pork skin and stir-fry for a while, add chili sauce and cooking wine and continue stir-frying, then stir-fry shredded celery and chili pepper until raw.

6. Add salt, pepper, Sichuan pepper powder and chicken essence to taste, cook a little vinegar, sprinkle with cooked sesame seeds and serve.

Pork skin contains protein, fat and dermatan sulfate B, which can soften blood vessels, anti-coagulation, promote hematopoietic function and skin damage healing, and has health and beauty effects.

Method 2

Materials required: 500 grams of fresh pork skin, 50 grams of colorful shrimp slices, 10 grams of minced green and red peppers, 5 grams of minced onions, and 20 grams of seasoning oil , 1500 grams of salad oil. Seasoning: 4 grams of peppercorns, 3 grams of star anise, 5 grams of green onions, 5 grams of ginger slices, 4 grams of refined salt, 2 grams of Totole chicken essence, 10 grams of cooking wine, 10 grams of dry starch, and 15 grams of salt and pepper.

1. Wash the fresh pig skin and blanch it in boiling water for 3 minutes and remove.

2. Put the pork skin into a pressure cooker, add peppercorns, star anise, green onion segments, ginger slices, cooking wine, salt, chicken essence, and water and press for 15 minutes (after SAIC) until cooked.

3. Take out the pork skin and let it cool, cut into shreds and shake the dry starch well (otherwise it will stick when frying). Dip it into 50% hot oil and fry over medium heat until golden and crispy. Remove and control the oil. .

4. Heat the oil pan over low heat. When the oil temperature drops to 30% hot, add the shrimp slices and fry them until they swell. Remove them and put them on the bottom of the plate.