Auricularia auricula, alias Auricularia auricula, Auricularia auricula. It not only adds elegance to China cooking, but also nourishes blood and keeps skin rosy and shiny. It can also prevent and treat iron deficiency anemia and has many medicinal effects. Pigskin is a kind of meat raw material with high content of protein. Not only has good toughness, good color, fragrance, taste and taste, but also has important physiological health care effects on human skin, tendons, bones and hair. The protein content in pigskin is 2.5 times that of pork, the carbohydrate content is 4 times that of pork, and the fat content is only 1/2 of pork.

material

Materials: auricularia auricula 70g, 250g; Pigskin;

Accessories: appropriate amount of oil, salt, sugar 1 tablespoon, soy sauce 1 tablespoon, 2 tablespoons of aged vinegar, 2 tablespoons of Chili oil, a little coriander stem and 5 cloves of garlic.

Mushroom mixed pigskin

1

Black fungus soaks hair.

2

Shred auricularia auricula and pigskin.

three

Boil water in the pot, add some salt, and then add the fungus.

four

Then put the pigskin together and blanch 10 minutes.

five

Then take out the drained water, prepare some minced garlic, and add some seasonings such as salt, sugar, soy sauce, aged vinegar and Chili oil.

six

Finally, put the coriander stalks together and mix them all well.

seven

Dish and eat.

skill

Because pigskin and auricularia are tough ingredients, they can be blanched for a long time. When the ingredients are soft, you can take out the cold water salad ~