Raw materials: dried pigskin, cucumber, oil, salt, garlic, cold vinegar, extremely fresh soy sauce and Chili oil.
Practice:
1. Wash the dried pigskin and dry the surface moisture.
2. Pour enough vegetable oil into the pot. When the oil is 70% hot, add the dried pigskin and fry it with low fire until the pigskin becomes fluffy and yellow. Remove the clean oil.
3. The fried pigskin is boiled in a boiling water pot, then soaked for about 6 hours, drained and cut into thin strips.
4. After peeling the cucumber, cut the hob block, put it into a clean container, and sprinkle a little salt for pickling 10 minute to control the moisture from the pickling.
5. Add fried pigskin, add garlic, 1 tbsp cold vinegar, 1/2 tbsp extremely fresh soy sauce, appropriate amount of Chili oil and salt, and mix well.
Spicy crispy pigskin
Ingredients: fried pigskin, onion, green pepper, oil, salt, aged vinegar, red bean paste and ginger.
Practice:
1. Deep-fried pigskin is boiled in water, then soaked in clear water for several hours until the pigskin is swollen and elastic, and cut into thin strips.
2. Peel the onion and cut it into strips; Wash green peppers, remove seeds and cut into small pieces.
3. Take the oil pan, add ginger slices and saute until fragrant, add 1 tbsp red oil bean paste, stir-fry red oil, pour the cut fried pig skin and stir well.
4. Pour the chopped green pepper into the pot and stir well. Add the onion and stir fry quickly. Add a proper amount of salt, cook 2 tablespoons of aged vinegar along the side of the pot, over-heat, stir-fry evenly and serve.
Pickled pork skin
Raw materials: pig skin, pickled peppers 1 vial, pepper, star anise, dried red pepper, salt, white sugar, white vinegar and cooking wine.
Practice:
1. Wash the pigskin, scrape off the residual dirt on the pigskin with a knife. If there is pighair, be sure to pull it out with tweezers, and then rinse it with clear water.
2. Put water in the pot, put pigskin, onion and ginger slices, add a little cooking wine, skim the foam after the water is boiled, and cook until it can be penetrated with chopsticks.
3. Take the pigskin out and put it in a pot, let it cool slightly, scrape off the fat pork left on the pigskin with a knife, and then rinse it with warm water.
4. Put about a bowl of water in the pot, cut the star anise, pepper and dried red pepper into pieces, put them in the pot, boil, turn off the fire, and add appropriate amount of salt, sugar and white vinegar to taste.
5. Pour the seasoning water into the fresh-keeping box, pour a whole bottle of pickled peppers (all the water and peppers are poured in), shred the pigskin and soak it in pickled pepper water for at least one night.
pork skin jelly
Raw materials: skin, onion, ginger, vinegar, soy sauce, salt and sugar.
Practice:
1. Wash the skin, put it in a cold water pot and add ginger slices to boil, cook for a while, rinse it with cold water and cut it into filaments.
2. Put the skin back into the pot, add about 2 times of water, onion and ginger to boil, turn to low heat for about 1 hour until the skin is soft and rotten, and add a little salt 15 minutes before taking out the pot.
3. after cooling, pour the skin and soup into the container, and then pour out and cut into pieces after solidification.
4. Use vinegar, soy sauce, salt, sugar, onion, and ginger to make a flavored juice.
Fried pigskin with soybean sprouts
Raw materials: pigskin and soybean sprouts
Practice:
1. Cook pigskin and cut it into uniform strips.
2. Heat the wok with oil, add shredded pork skin and stir fry, add soybean sprouts and continue to stir fry, add dried Chili, soy sauce and a little salt and continue to stir fry.
Carrot and pigskin mixed with kelp
Raw materials: pigskin 1 00g, carrot 30g, kelp 200g, coriander, garlic, shallot, ginger, cinnamon, star anise, pepper, fennel, fragrant leaves, soy sauce 1/4 teaspoon, soy sauce 1/2 teaspoon, Chili oil/kl.
Practice:
1. Wash and blanch the pigskin, scrape off the fat on the pigskin, put it in a pot, add water without pigskin, add onion, ginger, cinnamon, star anise, fennel, pepper, fragrant leaves, 1 spoon soy sauce, boil, and simmer on low heat 1 hour.
2. Wash and blanch kelp, shred carrots, mince garlic and cut parsley into small pieces.
3. Half a spoonful of Chili oil, Zanthoxylum oil, sesame oil, 2 grams of salt, half a spoonful of light soy sauce, half a spoonful of sugar 1 gram, and half a spoonful of aged vinegar, and mix well.
4. Add the cut pigskin, kelp, shredded carrot, minced garlic and coriander into the prepared juice and mix well.