Crystal pig skin jelly
Ingredients
Pork skin, star anise, cinnamon, salt, light soy sauce, chicken essence, green onion and ginger, cooking wine, minced garlic, sesame oil< /p>
Method
1. Wash the pig skin, put it in a pot, add cooking wine, onion and ginger and cook for half an hour.
2. Scrape off the oil and remove the hair on the pig skin. Cut the pig skin into small cubes, add 3 times the water to the pot, add cooking wine, a large amount of green onion and ginger, 5 or 6 star anise, two slices of cinnamon, a little salt and chicken essence, bring to a boil over high heat, then turn to medium to low heat and simmer. After 2 hours, turn off the heat and take out the onions, ginger, star anise and cinnamon.
3. Pour the pig skin and the soup into a box with a lid, let it cool and then refrigerate it overnight.
4. Take it out and slice it into slices, dip it in the sauce and eat it. (Sauce: light soy sauce, minced onions and garlic, sesame oil or chili oil)
Fungus and pig skin soup
Ingredients
Ingredients: 300 grams of clean pig skin, 100 grams of water-cured fungus, appropriate amounts of shredded green onion, shredded ginger, pepper, star anise, refined salt, monosodium glutamate, clear soup, fresh vegetables, and sesame oil.
Method
1. Wash the pig skin, cut it into cubes, boil it in boiling water for a while, take it out and wash it, then put it in a clean pot, add water and add Bring shredded green onions, ginger, Sichuan peppercorns, and star anise to a boil, skim off the foam, simmer over low heat for about 1 hour, remove and drain.
2. Remove the roots of the fungus, wash it and tear it into pieces. Wash fresh vegetables and cut into small pieces.
3. Use a clean pot, pour clear soup, pour in pork skin, fungus, vegetables, add shredded onions, ginger, and refined salt, bring to a boil over high heat, skim off the foam, cook over low heat for a while, and add MSG Season, add sesame oil, and serve in a soup bowl.
Efficacy
Beautiful skin, slimming and healthy, anti-aging.
Stir-fried pork rinds
Ingredients
Two tablespoons of homemade soybeans, three pieces of pork rinds, a little cooking oil, a little green onion, a little ginger, a little garlic, green onions A little, a little red pepper, a little cooking wine, a little chicken essence
Method
1. Clean the hair on the pig skin, wash it, put it in the pot and cook for 15 minutes;< /p>
2. Cut the cooked pork skin into strips and set aside;
3. Heat the oil in the pot, add onion, ginger and garlic and stir-fry until fragrant, add black bean and stir-fry until fragrant;
4. Add the cut pork skin and cooking wine and stir-fry for one minute. Add the green and red peppers and stir-fry for one minute. Pour in the chicken essence and mix well.
Tips:
Soybeans are made during this season. The soybeans are boiled, fermented and then added with chili powder, salt and other seasonings, mixed well and dried in the sun. If you don’t have tempeh, just fry it!
The tempeh is very salty, so there is no need to add more salt, otherwise it will be impossible to eat.
You can also fry it without boiling it, but my husband’s teeth were not very good after eating too much sugar when he was a child. I didn’t want him to work too hard, so I cooked it until it was soft and then fried it.
Spicy pork rinds
Ingredients
300g pork rinds, 20g garlic slices, 20g green pepper slices, 50g red acetic acid radish, 15g dried chili peppers grams, salt, sugar, Shaoxing wine, sesame oil, and peanut oil in appropriate amounts.
Method
Boil water and cook the pig skin until soft, remove the hair, scrape away the oil under the pig skin, marinate it with brine, cut it into 2 cm square pieces and set aside; add oil to the pot , sauté the garlic slices and dried chilies until fragrant, add the pork skin and green pepper slices and stir-fry for a while, splash a little Shaoxing wine, add the red acetic acid radish and continue to stir-fry for a while, finally season with salt and sugar, and add a little sesame oil.
Braised pork rinds
2 ingredients
1 pig rind, 2 green onions, 3 ginger slices, 1 star anise, 100㏄ soy sauce, 30 Shaoxing wine ㏄, 500 ㏄ water, 500 ㏄ marinated meat and mushrooms
Method
1. Wash and remove the hair from the pig skin, blanch it in boiling water; cut the green onion into sections and set aside.
2. Add other ingredients other than pig skin and bring to a boil, then add the pig skin and bring to a boil, then turn to low heat and stewing for 1 hour.
Salt and pepper pork rinds
Ingredients
500 grams of fresh pork rinds, 50 grams of colorful shrimp slices, 10 grams each of minced green and red peppers, 5 grams of minced onions, 20 grams of seasoning oil and 1500 grams of salad oil. Seasoning: 4 grams of peppercorns, 3 grams of star anise, 5 grams of green onions, 5 grams of ginger slices, 4 grams of refined salt, 2 grams of Totole chicken essence, 10 grams of cooking wine, 10 grams of dry starch, and 15 grams of salt and pepper.
Method
1. Wash the fresh pig skin and blanch it in boiling water for 3 minutes and remove.
2. Put the pork skin into the pressure cooker, add peppercorns, star anise, green onion segments, ginger slices, cooking wine, salt, chicken essence and water and press for 15 minutes (after SAIC) until cooked.
3. Take out the pork skin and let it cool, cut into shreds and shake the dry starch well (otherwise it will stick when frying). Dip it into 50% hot oil and fry over medium heat until golden and crispy. Remove and control the oil. .
4. Heat the oil pan over low heat. When the oil temperature drops to 30% hot, add the shrimp slices and fry them until they swell. Remove them and put them on the bottom of the plate.
5. Heat a clean pot and add seasoning oil. When it is 40% hot, add minced onions and green and red peppers and stir-fry over high heat until fragrant. Add salt and pepper and fried crispy pork skin and stir-fry evenly. Pour over the shrimp crackers and serve.
Tips:
Features
Dry and crispy, with a strong salt and pepper flavor.
Note
If fresh pig skin is directly cut into strips, add food powder, salt, monosodium glutamate, onion, ginger and cooking wine and marinate for 4 hours, rinse and add 50% hot oil Deep-fry over medium-medium heat until the pig skin bubbles and turns golden brown, it is also crispy, but the texture is not as rich as the stewed one. If fried and fried with typhoon shelter ingredients, it will become "typhoon shelter pig skin".