3 fragrant leaves with soy sauce 1 teaspoon.
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1. Wash the pigskin and scrape off the epidermis.
2. Put the washed pigskin into a clear water pot and cook it over high fire.
3. After the water is boiled, take out the pigskin and scrape off the oil layer on the pigskin with the back of a knife.
4. Wash the pigskin and cut it into strips about 3 cm wide.
5. Put the cut pigskin strips into the pressure cooker and pour in the right amount of soy sauce.
6. Add a little soy sauce to color. 7. Add vegetable oil, salt and sugar in turn.
8. Then sprinkle fennel seeds. 9. Wash the fragrant leaves and put them in the pot.
10. Pour some water into the pressure cooker, preferably without pigskin, and add some spiced powder to taste.
1 1. Cover and bring it to a boil. After SAIC, lightly press 15 minutes to take out the pan.
12. Take out the cooked braised pork skin, cut it into pieces and put it on a plate, then pour the remaining gravy into the pot.
It is best to scrape off the oil layer of pigskin to avoid being too greasy; Adding fennel, fragrant leaves, spiced powder and other seasonings can make pigskin taste more delicious; If you press it in a pressure cooker, the pigskin will cook faster and save time.
Pigskin 250 grams of auxiliary oil, salt, soy sauce, soy sauce, sugar, fennel and vanilla.
Step 1. Wash the pigskins one by one.
2. Put the washed pigskin into the pot and pour the clean water without pigskin.
3. Cover the pot and cook for a few minutes.
4. Take out the pigskin and scrape off the oil with the back of the knife.
5. Wash pigskin with clear water and cut it into 3cm wide strips.
6. Cut the pigskin and pour it into the pressure cooker. 7. Add the right amount of soy sauce in turn. 8. add soy sauce.
9. Pour a little peanut oil 10. Add a teaspoon of salt 1 1. Sugar 12. Then add the right amount of fennel.
13. Wash the fragrant leaves and put them in 14. Add a bowl of water, preferably without pigskin.
15. Later, a little spiced powder was added to taste.
16. Cover the lid, fire, and press 15 minutes after SAIC.
17. Take out the pigskin, cut it into strips, and then pour the remaining marinade on it.
18. It's really delicious, and the taste is very elastic.
Stewed pigskin 400g, mung bean 75g, cooked peanut 75g and seasoning oil 50g.
Boiling method of seasoning oil:
Add salad oil to the pot, add onion, ginger and star anise when it is 40% hot, simmer slowly for fragrance, and filter off the residue.
Seasoning: Pixian watercress 15g, red oil 10g, refined salt 3g, monosodium glutamate 2g, chicken essence 2g, cooking wine 10g. ?
1. Cut the pigskin into strips with a thickness of 0.3 cm, put the green beans in salt water for 40 minutes, boil them out, and take out the cooked peanuts.
2. Heat the wok, add seasoning oil and red oil and heat it to 50%.
3. Chopped Pixian watercress is stir-fried with small fire to remove slag.
4. Add pork skin strips, green beans, peanuts, salt, monosodium glutamate, chicken essence and cooking wine, stir-fry evenly over high fire and serve.