Preparation of ingredients: pork skin, one piece of pork foregut, half carrot, appropriate amount of coriander, 3 pieces of fragrant leaves, 1 piece of ginger, several pieces of onion, 2 pieces of angelica dahurica, appropriate amount of dried tangerine peel, chicken essence, appropriate amount of salt, 2 teaspoons of cooking wine, 3 cloves of garlic, 2 tablespoons of soy sauce, a few drops of sesame oil and a little red oil.
Wash pigskin and pork, add cold water, ginger slices and a spoonful of cooking wine, and cook for 3-5 minutes.
Then fish out the meat and skin to cool, use tweezers to remove hair, start the pot again, add enough water, put the meat and skin in, boil over high fire, and remove the floating foam.
Then add fragrant leaves, ginger slices, onion segments, angelica dahurica, dried tangerine peel, cooking wine, etc., and turn to medium and small fire to cook, and then take out the skin until it is thoroughly tied with chopsticks.
Continue to cook the meat until it is cooked and rotten, then take it out, spread the skin on a clean chopping board, scrape off the fat on the skin with a small spoon, then cut it into shreds, then cut it into grains, and wash it repeatedly with hot water until the skin grains are no longer oily.
Clean the pan, add 3 times the amount of water to the skin, add the skin particles, fragrant leaves and ginger slices, boil over high fire, turn down the fire and simmer slowly until the soup feels sticky.
Then take out ginger slices and fragrant leaves, add appropriate amount of salt and chicken essence, bring to a boil, and turn off the fire.
Tear the meat into shreds by hand, shred carrots and mince coriander.
Take an oil-free container, pour one-third of the meat skin juice, cool until it is solidified, sprinkle a layer of shredded pork, carrot and coriander powder, and add a little juice.
After solidification, add a layer of shredded pork, carrot and coriander powder, pour in the remaining juice, and cool until solidification.
Chop garlic, add light soy sauce, sesame oil and red oil and mix well.
2. Practice 2:
Ingredients: pigskin, minced garlic, onion, ginger, coriander, millet pepper, cooking wine, vinegar, soy sauce, soy sauce.
Put the cleaned pigskin into a cold water pot for five minutes, and add cooking wine, onion, ginger and blanched water to remove fishy smell and blood foam.
Take out the blanched pigskin, clean the oil and excess hair, and cut into thin strips for later use.
Put cold water and cut skin in the pot, the water is about 3 times higher than the skin. After the fire boils, turn to low heat and cook for 1 hour, and add a little salt.
Boil until the water is basically flush with the skin, add soy sauce to color, and then pour the boiled frozen meat into the mold and put it in the refrigerator for freezing.
Cooking juice: 20g of vinegar, 20g of soy sauce10g, minced garlic, millet pepper and coriander, and then stir well.
Pour the prepared juice on the cut frozen meat and mix well to serve.
3. Practice 3:
Preparation materials: 700g of pig's feet, 30g of peanuts, ginger 1 lump, cooking wine 1 spoon, pepper 1 teaspoon, 3g of spices, salt 1 teaspoon, chicken essence 1 teaspoon, 3ml of broth and 3g of millet pepper.
Cut the pig's feet into small lumps, then wash them and remove water. Add ginger slices, cooking wine and pepper noodles.
Soak peanuts for more than 4 hours, and then peel them.
Wash the spices and put them on boiling water.
Put the pig's feet into a pressure cooker, add water to it and steam it for 7 minutes. Add the peanuts, spices, salt, chicken essence, ginger, pepper and broth.
After the pig's feet are pressed, separate the pig's feet from the soup, and the soup should be filtered, as long as the peanuts and soup are inside and other impurities are not needed.
Separate the pressed pig's feet from the flesh and bones, and change the meat into small pieces.
Spread the meat flat in the box, then pour the soup in and put it in the refrigerator for 2 hours.
Cut into 0.5CM pieces.
Dish again and sprinkle some millet pepper on it.