How to make skinless pork delicious, how to eat skinless pork

1.Peel and remove the hair of the pork belly with skin, scrape off the stolen goods with a knife, wash it, cut it into 1 cm slices, blanch the meat in a pot of cold water for 5 minutes, and blanch the blood foam.

2.Pour out the water, wash it with warm water, remove the dry water, heat the iron pot, pour the oil, put in the white sugar, fry the sugar color, when the small bubble is gone, it becomes a big bubble.

3.Pour in the meat that controls the dry moisture (be sure to control the dry moisture, otherwise the oil will splash, I turn off the heat first, then pour in the meat, and then ** when the temperature drops), fry until the meat skin is colored, pour in light soy sauce and stir-fry, then pour in warm water parallel to the meat, and then pour in an appropriate amount of soy sauce to adjust the color.

4.Add peppercorns, spices, bay leaves, green onions, ginger, hard-boiled eggs and other condiments, turn off the low heat and simmer after the pot is opened, until the meat can be put in with chopsticks, add salt and stew until the meat is soft and rotten (I like stewed meat and still have a little soup, so that it is so hot when it can't be eaten anymore, or it can be stewed with soup, and friends who don't like to leave soup can finally collect the soup on high heat).

Peeled pork belly and grilled tofu.

Steps: 4 pieces of dried white bean curd, dried orchid, 250g of peeled pork belly, 20 cooked quail eggs, light soy sauce, dark soy sauce, cooking wine, rock sugar, five-spice powder, cumin powder, star anise, cinnamon, bay leaves, ginger, green onions, blanch in boiling water for 1 minute to remove the beany smell, remove and put in cold water to cool;

Take a piece of dried tofu, put two chopsticks next to it, cut a vertical knife at an interval of 5-8 mm, do not cut it, cut it to 2 3 of the thickness of the dried tofu; Turn over the side to keep the appearance of 30 degrees cut the oblique knife, the same 5-8 mm interval, also cut to the thickness of 2 3, and then put it on the kitchen paper to absorb the surface moisture;

Cooking Tips:

1.It is recommended to choose the pork belly with a delicate texture, the kind of pork belly with five layers.

2.After the pork belly is cleaned, it is slightly frozen in the refrigerator and shaped, so that the pork belly will be thinner and more uniform.

3.When the pork belly is fried in the pan, remember to fry it slowly on low heat, and be patient to fry it until it is cooked thoroughly.

4.Once cooked, the pork belly can be eaten with vinegar sauce or barbecue sauce, or rolled with lettuce, and it is not greasy at all. Put more oil in the pot and boil it to 5 hot, put in the cut dried tofu, use chopsticks to support the tofu open, keep the low heat and fry it slowly, when the tofu expands up, turn it over and fry it until it is golden on both sides, like this the dried tofu will become a dried orchid;

Wait a while in the oil pot, put in the pre-cooked quail eggs and fry them with tiger skin lines, and marinate them together to make them more fragrant; Leave 2 spoons of bottom oil in the pot, add 10 rock sugar and fry the sugar color, then put in half a catty of blanched pork belly pieces, stir-fry to color; Add green onion and ginger slices, add some spices such as star anise and cinnamon bay leaves, pour in 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of salt, and a spoonful of five-spice powder, stir-fry evenly, pour in hot water to fully cover the pork belly; After boiling over high heat, put in quail eggs and dried orchids, cover the pot and turn to low heat to marinate for 40 minutes after boiling again, and turn on high heat to reduce the juice when the time is up.

Pork peeling method.

1.Wash the pork and remove the blood.

2.Start with the texture of the meat. It is best to divide between two pieces of lean meat, and the two pieces of celery are perfect.

First, one-third of Hongnian's position is OK.

3.Diagonal cut, skin dislike to disturb away.

4.Go to the side first, but don't cut off.

5.Turn around and go to the other side of the skin.

6.Take the rest of the side, cut it off, and you're done.

The pork rind is prepared as follows:1. Assorted pork skin jelly.

Ingredients: 500g pork skin, 50g green beans, 50g corn kernels, 50g carrot grains, appropriate amount of concentrated treasure, appropriate amount of monosodium glutamate, appropriate amount of salt.

Method: 1) Wash the pork skin, shave the hair, boil in the pot for three minutes, and then pick it up.

2) Pour the pork skin and concentrated treasure into the pot in another pot, add two or three times the water and simmer for 40 minutes until the pork skin is cooked and rotten, then remove and dice and set aside.

3) Put the carrots, corn, and green beans together in a pot of boiling water, blanch them slightly, and scoop them up.

4) Pour all ingredients into the soup and simmer for 10 minutes, then turn off the heat.

5) Pour the boiled pork skin, diced fruits and vegetables and soup into the box, let it cool and put it in the refrigerator to refrigerate.

6) Take out the formed pork skin jelly slices and put them on a plate.

2. Beautify the skin jelly.

Ingredients: 100 grams of fresh pork skin.

Ingredients: 10 grams of fish gelatin powder.

Excipients: 5 grams of light soy sauce, 3 grams of salt, appropriate amount of homemade saucer.

Preparation: 1) After the pork skin is cleaned, boil in a pot of boiling water for 5 minutes, skim off the grease.

2) Put the pork skin in a pot of boiling water, simmer for 6 minutes, add the ingredients, light soy sauce and salt, and stir.

3) Put it in a basin to cool, change the knife to a long strip, and put it in the refrigerator to refrigerate and solidify.

4) When serving, you can change the knife and put it on the plate.

The ten methods of pork skin are: pork skin jelly, hot and sour crispy pork skin, bean skin pork jelly, yam stewed pork skin, mahjong pork skin jelly, roast pig skin, marinated pork skin, pickled pepper pork skin, stir-fried pork skin and pig skin spicy beans. Among them, pork skin jelly is the most popular, and the specific method is as follows:

Tools Materials: Appropriate amount of pork skin, appropriate amount of star anise, appropriate amount of cumin, appropriate amount of cinnamon, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of dried leaves of sedan chair.

1. Pig skin, washed, cut into long sections. Put the pork skin in a pot, bring to a boil over high heat, and remove it when the pig changes color. Usually boil for 5 minutes.

2. Let the pig skin cool and pluck the remaining pig hair with small tweezers. Use a knife to scrape the fat off the pig skin, scrape the fat off the pig skin, and cut it into thin strips with a knife.

3. Sit water in the pot, put the pork skin strips in the pot and boil over high heat, and remove the pig skin after the water boils.

4. Wrap the seasoning for preparation with gauze sails.

5. Add water to the pot again, pour the pork skin strips into the pot, put the seasoning package, boil over high heat and cook for 1 hour over low heat, Zhaokong finally pour in soy sauce, add refined salt and boil.

6. Wait for the pork skin soup to cool and put it in the prepared container. Place the container on the windowsill and freeze it naturally.

Preparation of pork rind with shallots:Ingredients: 400g pork skin for 3 people.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, 4 garlic pieces, 1 carrot, appropriate amount of blended oil.

Step 1: Blanch the pork skin and wash it in a cold river;

Step 2: Cut into segments;

Step 3: Wash the carrots and blanch them in shreds;

Step 4: Scoop up the blanched carrots and set aside;

Step 5: Crush the garlic and mince it;

Step 6: Wash the green onions and cut them into sections for later use;

Step 7: Put the oil in the pan, stir-fry the garlic, pour in the pork skin and stir-fry; Boil in the wine and soy sauce, and continue to stir-fry until the pork skin is browned;

Step 8: Pour in the blanched carrot shreds and green onions, sprinkle in an appropriate amount of salt and continue to stir-fry;

Step 9: Fry until the green onion is soft, pour in starch water, and cook until the juice is collected and the plate is at least on the plate.

Ingredients: 100 grams of dried pork skin, 10 grams of Dongru, 1 red pepper, 10 grams of ginger and green onion.

Flavoring: 30 grams of peanut oil, 10 grams of salt, 12 grams of monosodium glutamate, 3 grams of sugar, 10 grams of oyster sauce

3 grams of dark soy sauce, an appropriate amount of wet cornstarch, 50 grams of clear water soup, and 5 grams of sesame oil.

Preparation: 1. Soak the dried pork skin in cold water, cut into pieces, slice the winter ru, red pepper and ginger, and cut the green onion into sections;

2. Add pork skin and clear soup, and burn the oyster sauce over low heat until it tastes good, and set aside;

3. Boil the oil in the pot, add ginger, pork skin, clear soup, salt, monosodium glutamate, sugar, oil, dark soy sauce, red pepper slices, and green onion segments when they are cooked to taste, thicken them with wet cornstarch and pour sesame oil into them.

Pigskin jelly. 1000 grams of pork skin hair, wash, cut into small pieces and put in the pot, add an appropriate amount of water, simmer over low heat until the skin is cooked and rotten, when the juice is sticky, add rice wine, soy sauce and salt, green onion, ginger and other seasonings, and then heat and mix thoroughly.

After cooling, it solidifies into a jelly-like shape, which can be eaten with meals or snacks at will.

Pork skin and red date soup.

500 grams of pork skin hair, washed, cut into small pieces, and 100 grams of washed dried red dates, put into a pot, add an appropriate amount of water, simmer over low heat, or add an appropriate amount of rock sugar. Eat as you like in divided meals or with meals.

Deep-fried pork rind soup.

1000 grams of dried pork skin, first wash the oil stain on it with alkali, penetrate it with warm water, and then stew it over low heat until it is five mature, remove it, filter the water, and cut it into small strips.

When fried in warm oil until golden brown and crispy, it can be stored for later use. To serve, take chicken broth or refined pork broth.

Green pepper pork rind. Ingredients: pork skin, green pepper, fragrant dried pepper, garlic, salt, chicken essence, ginger, straw mushroom dark soy sauce, cooking wine, a little sugar.

Method: 1. Soak the pork skin in warm water for 10 minutes, put it on the cutting board, scrape it with a knife inside and out, and rinse it with water, 2. Then scrape it with a knife and rinse it with water until you think you are satisfied.

3. Then put the washed pork skin into the pot that has been boiled, until the water boils again, then scoop it up, and scrape it with a knife inside and out.

4. Put a few slices of ginger in a pot of cold water and add the pork skin. Cook until seven are ripe.

5. Cut the pork skin into strips, slice the dried fragrant pepper, and cut the green pepper into diamond-shaped slices for later use.

6. After the oil pot is boiled, a small amount of garlic and ginger are stir-fried, and after the stir-fry is fragrant, pour the pork skin into the pot and add an appropriate amount of cooking wine to stir-fry, 7. Then add a small amount of sugar to make the pork skin yellow, 8. Put in the green pepper and fragrant dry and stir-fry for a few minutes, add salt, chicken essence, straw mushroom soy sauce and stir-fry evenly, and put it on a plate.

You can make cold pork skin, stir-fried pork skin, pickled pepper pork skin, take cold pork skin as an example, the required ingredients are meat skin, garlic, green pepper, salt, sesame oil, coriander, soy sauce, sugar, oyster sauce, a total of two steps, the following is the detailed operation of cold pork skin:

Steps.

Prepare the ingredients. Bring the skin to a boil and set aside, prepare the garlic moss and coriander.

Add the ingredients. Add garlic, green pepper, salt, sesame oil, coriander, soy sauce and other ingredients to the meat skin and mix well.

The simple and delicious pork rind is made as follows:Tools Ingredients: pork skin, chopsticks, soy sauce, plum vinegar, salt, chicken essence, sugar, garlic, chili, ginger, shallots, coriander, water, knives, pot branches, plates.

1. Scrape the skin as clean as possible on both sides.

2. Cook the meat skin in a pot under cold water and rake it, and poke it lightly with chopsticks.

3. After cooking, dry the meat skin, drain the water and cut it into shreds, chop the garlic, chili pepper and ginger, and cut the green onion into strips.

4. Drizzle the hot oil on the condiment, add soy sauce, vinegar, salt, chicken essence, and sugar to the condiment, mix well, pour it into the meat skin and mix well.

5. Add shallots and mix well (if you like coriander, you can also add it).