One: Mix shredded pork skin: (Northeast cuisine)

Ingredients: 500g pork skin (upper rib).

Accessories: Chili oil, sesame oil, refined salt, monosodium glutamate, pepper noodles and scallion.

Practice:

1, scrape the skin clean, put it in a pot, add water to cook it (subject to pinching), fish it in cold boiled water to cool it, slice it to the fat inside, slope the blade into extremely thin slices, and then cut it into extremely thin shreds; Scallion is cut into filaments.

2. Put shredded pork skin into a dish, put shredded scallion on it, add refined salt, monosodium glutamate, Chili oil, sesame oil and pepper noodles, and mix well to serve.

Two: meat skin with sesame sauce: (private cuisine)

Ingredients: pork skin (200g)

Accessories: sesame paste (150g)

Seasoning: salt (3g), monosodium glutamate (1 g), alkali (1 g) and garlic (10g).

Practice:

1. Method of making oily pork skin: scrape the fat on the fresh meat skin thoroughly (otherwise it will smell of salad oil), then hang the skin in the tuyere and dry it thoroughly. Before frying, wash and dry the dry skin with alkaline water, then put the skin in a pot with lard or vegetable oil, and continue to boil with low heat. Turn the skin frequently here until it swells up and becomes crisp like fried dough sticks.

2. Soak the oily skin in cold water, then add edible alkaline noodles to clean the grease, then put it in boiling water for a while, take it out and drain it, cool it, cut it into pieces with a knife of 4cm long and 2cm wide, then soak it in cold water for several times, and soak it in cold water for 3 hours until the skin is loose and white, then take it out and drain it.

3. Scoop fresh soup, salt and monosodium glutamate into the pot, stew over medium heat until the soup is reduced and the skin is rotten, remove and cool.

4. Add the diluted sesame sauce and garlic to the soup in the pot, stir well, then add the skin and serve.

Three: Sauce and vinegar skin: (private cuisine)

Ingredients: pork skin (750g)

Accessories: cucumber (100g) and coriander (10g).

Seasoning: vinegar (75g) green onion (10g) garlic (20g) ginger (10g) pepper (10g) sesame oil (10g) monosodium glutamate (5g) white sugar (/kloc-0).

Practice:

1. Cook the skin, then cut it into diamond-shaped pieces, mix it with white sugar and salt while it is hot, and let it cool.

2. Wash and slice the cucumber, adjust the taste with salt, monosodium glutamate and chopped garlic and put it around the plate, then put the skin on the plate, then sprinkle with coriander segments, then make juice with balsamic vinegar, minced ginger, sesame oil, chopped garlic and monosodium glutamate, and pour it on the plate.

Four: stuffed pork skin: (Jiangxi cuisine)

Ingredients: pork skin (200g) and pork (fat and thin) (300g).

Accessories: dried shrimps (10g), mushrooms (fresh) (10g) and eggs (50g).

Seasoning: salt (5g), monosodium glutamate (2g), shallot (5g), starch (broad bean) (1 8g), sesame oil (2g), alkali (1g) and vegetable oil (30g).

Practice:

1. Put the pig skin scraped and dried in the sun in 60% hot oil, and make it expand when heated, and turn into "sponge" chunks, that is, oily skin;

2. Soak the oily skin with warm water first, then wash it with edible alkali to remove the oil stain, and wash it with clear water several times to squeeze out the water;

3. Cross the flower knives in the washed skin;

4. Put the skin into a pot with bamboo sauce, add fresh soup 100 ml, refined salt and monosodium glutamate, and simmer on low fire for 10 min to make the skin tasty, and put it in a plate for later use;

5. Cut dried shrimps, mushrooms and scallion into fine powder;

6. The egg is cracked, and the egg white and yolk are put into the bowl respectively;

7. Wash the pork again, chop it into minced meat, put it into a bowl, add refined salt, a little monosodium glutamate and egg yolk, and add a little water to stir it;

8. Add 20 grams of wet starch, dried shrimps, chopped green onion and shiitake mushrooms and mix well to make meat stuffing;

9. Egg white is made into egg white paste with wet starch;

10. Wet the skin with a clean cloth, coat one side of the spatula with egg white paste, then spread the meat stuffing, then gently level it with a knife, then cut it into strips with a length of 4.5cm and a width of1.5cm, and steam it in a cage;

1 1. Steamed, take out the buckle bowl, put fresh soup 100 ml and a little refined salt, then steam in a cage and take out the buckle plate;

12. Heat the wok, pour in the original juice, add 50 ml of fresh soup, a little refined salt and a little monosodium glutamate, thicken it with starch, pour it on the skin, and drip sesame oil.