Practice 1. Boil the skin in water.
2. Scrape the surface of pigskin and cut it into thin strips.
3. Add onion, ginger and cooking wine to clean water, bring to a boil with high fire, and cook with low fire 1 half an hour.
4. Pick up the onion and ginger and pour them into a container for cooling and solidification.
5. Slice and plate, mix garlic, salt, balsamic vinegar, sesame oil and red oil into juice and pour it on.
Pigskin? of appropriate amount
Small garlic seedlings, coriander and garlic are appropriate. ? of appropriate amount
Orange peel? of appropriate amount
Soy sauce, salt, vinegar, sesame oil? of appropriate amount
Practice?
First, prepare the pigskin and clean it.
Put the pig skin in the soup pot and boil it in cold water, then turn off the heat for about 3 or 4 minutes. When it is not hot, remove the pig skin and pour out the water.
Use a knife to hang off the excess fat in the epidermis and skin, and pull out a small amount of pig hair.
Clean pigskin, cut into filaments, and prepare ginger slices, an orange peel and two star anises.
Put the ingredients in the prepared "4" into the soup pot together, pour about five times as much water as the pigskin, boil it on a small fire, continue to cook for about half an hour, and let it cool to become a translucent pigskin jelly.
Frozen cut pigskin into small pieces, chopped garlic sprouts and coriander, minced garlic cloves.
Put the cut ingredients together in the basin, pour in the right amount of seasoning and mix well. ?
Pigskin, onion, ginger, cooking wine, garlic, salt, vinegar and sesame oil.
Cut into pieces with half a catty of pigskin, mince two or two yams, add ten pieces of kai yang (or dried shrimps), a small amount of ginger, onion, salt and a catty of water, boil for about half an hour, and then put it in the refrigerator for cooling. This one is especially suitable for eating in summer. Take it out of the refrigerator, cut it into small pieces, and pour it with lemon juice. It tastes delicious.