How to fry the meat skin deliciously, how to stir fry the meat skin to make it delicious

Method: 1. Clean the pork skin, put it in a pot of cold water, cook for 5 minutes, and then remove it.

2. Clean the excess fat and residual hair of the pork skin, and prepare peppercorns, bay leaves, star anise, and cinnamon.

3. Put water in the pot, put in pepper, cinnamon, bay leaves, star anise, cooking wine, and put in pork skin.

4. Cook for about 20 minutes, cook until the pork skin is cooked thoroughly, and gently insert it with chopsticks.

5. Prepare red and green peppers, ginger and garlic.

6. Cut the sharp pepper into appropriate length segments, cut the red pepper into rings, slice the garlic, and mince the ginger for later use.

7. Remove the boiled pork skin, wash it with warm water, and cut it into thin strips.

8. Heat the pot, add the appropriate amount of oil, add the garlic slices and minced ginger, and stir-fry over low heat.

9. Add the green and red peppers, stir-fry over high heat, add an appropriate amount of salt, and stir-fry together until fragrant.

10. Stir-fry until fragrant, then add the pork skin.

11. Add an appropriate amount of dark soy sauce and stir-fry evenly, then you can remove from the pot.

12. Hot food is soft and glutinous, and cold food is Q bomb.

How to fry the skin of the meat and the skin of the meat delicious? The meat skin and chili pepper are delicious, the cold salad is also delicious, the belly is okay, and what is it fried? After the meat skin gets rid of the oil, cut it and boil it in boiling water for a few minutes for five minutes, then fry it after drying the water, and then fry it with green peppers.

I like to eat fried Hangzhou pepper with meat skin, it is very delicious.

The meat skin is fried with sharp peppers, and the soybean sprouts are both good and delicious.

Pork skin is a very collagen-rich food, but many people don't eat it often, and they habitually remove the meat slices. Today I will teach you a delicious stir-fried pork rind, this dish uses pork skin as the main ingredient, adding rich accessories, and the color and flavor are complete.

Ingredients: 300 grams of pork skin, 2 cloves of garlic, 2 grams of ginger, 3 dried chili peppers. Seasoning: 10 grams of cooking oil, 2 grams of cooking wine, 2 grams of light soy sauce, 1 gram of salt, 1 gram of Sichuan pepper, 1 gram of chicken essence.

How to stir-fry pork rinds:

1. Finely chop the garlic, slice the ginger and cut the dried chili pepper into sections;

2. Put the pork skin in a pot of cold lead staring water, put in 1 slice of ginger and 1 gram of cooking wine, cook for 20 minutes, remove and cut into long strips;

3. Pour cooking oil into the pot, after the oil temperature is 5 hot, add ginger, garlic, dried chili pepper and Sichuan pepper and stir-fry until fragrant, add pork skin and stir-fry well, and pour in 1 gram of cooking wine to remove the smell;

4. Finally, add light soy sauce, salt, and chicken essence, and stir well.

Tips: The lean meat of healthy pigs is generally red or reddish with a bright shine and very little liquid outflow; The color of the dead pork is red and purple, dull, and dark red blood juice oozes out when squeezed.

1. Pig skin, washed, cut into long sections.

2. Put the pork skin in a pot, boil over high heat, and remove the pork skin after it changes color. Usually boil for 5 minutes.

3. Leave the pig skin to cool and pluck the remaining pig hair with small tweezers. Then use a knife to scrape the fat on the pig skin, and the meat jelly is transparent and clear. Scrape the fat of the pork skin and cut it into thin strips with a knife.

4. Sit water in the pot and put the pig skin strips in the pot and boil over high heat (mainly to remove the residual fat on the pig skin). When the water boils, remove the pork rinds.

5. Wrap the prepared seasoning in gauze. Add water to the pot again, pour the pork skin strips into the pot, put the seasoning package, boil over high heat and cook over low heat for 1 hour, 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. (Divide it into multiple times, so that the pork skin can be evenly placed in the meat jelly and not sink to the bottom), put the container on the windowsill and freeze it naturally.

7. The method of eating meat jelly is different for each individual, and the sauce can be prepared according to personal preference. Put the minced garlic and ginger in a small bowl, pour in the vinegar and mix well. Pour in soy sauce or light soy sauce, mix the sesame oil and pour it over the sliced pork jelly.

Method Steps:

1.Cleaning The pork we bought at home, we first get the skin off, then wash the skin and remove the residual pig hair ,..

2.Take a clean iron pot, add an appropriate amount of water, and then put the cleaned pork skin into the pot, and the water is ,.. to cover the meat skin

3.Cooling After the meat skin is boiled, it should be cooled for a while, and the time is controlled by yourself, basically you can wipe it out without burning your hands when you pick up ,..the meat skin

4.After the skin of the meat is cold, we can proceed to the next step of treatment, and the oil on the inside of the skin ,..is still relatively thick

5.Cut out various shapes Once the grease from the skin of the meat has been removed, we can start cutting with a knife into the shape we need to cook.

Break the dried meat skin into small pieces and soak in water for 2 hours. After soaking, cut into even slices and blanch in boiling water for 30 minutes. Add a small amount of flour and mix well to remove the oil.

Soak in water for another 5 minutes. How to fry the meat skin: Break the dried meat skin into small pieces and soak it in water for 2 hours.

After soaking, cut into slices and blanch in boiling water for 30 minutes. Add a small amount of flour and mix well, remove the oil and rinse. Put oil in the pot, stir-fry the ginger and garlic until fragrant, add the meat skin and side dishes, add salt and oyster sauce to taste.

Pork skin is a meat raw material with a high protein content. Pork skin as raw material processed into skin flower meat, skin jelly, ham and other meat products, not only good toughness, color, fragrance, taste, taste, but also have an important physiological health care effect on human health, tendons, bones, hair. Pork skin contains twice as much protein as pork, 4 times more carbohydrates than pork, and half as much fat.

Relevant knowledge. How to make dried pork rind delicious.

1. Clean the pig skin and put it in a pot of clean water, boil it over high heat and then change to low heat to cook the pig skin to thicken and change color. Then take out the boiled pork skin, let it cool and scrape off the grease from the inside of the meat skin with a knife.

2. Cut the pork skin with clean grease into 5 cm wide strips with a knife, thread it and hang it in a ventilated and cool place to dry. Generally, it takes about 7 days to dry, and the pigskin will become dry, and the pigskin will dry to the extent that it can be broken by hand.

3. Pour vegetable oil into the pot, put in the dried pork skin when the oil is hot, fry the pork skin over low heat and turn yellow in color, and then remove the fried pork skin to control the oil and set aside.

4. Put the fried pork skin in a pot of boiling water and soak it for about 6 hours, the pork skin can become soft and elastic.

5. The soaked fried pork skin can be cooked in cold seasoning, soup, or other vegetables.

Remove the skin and wash it.

Put an appropriate amount of cooking wine and pepper in the pot to remove the smell.

After the water is boiling, cook for a few more minutes, then remove the skin and scrape off the grease.

Scrape the skin and cut into small cubes.

Add water to the pot, the water is about 4 times that of the diced meat, then add an appropriate amount of cooking wine, salt, and boil for an hour and a half after boiling over high heat.

Defrost the pork rind at home and clean it. (If you buy the pork skin directly from the vegetable market, skip it, and clean it directly) This pork skin is all I usually keep in the refrigerator when I buy meat, and then make it when I save a certain amount.

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Put the cleaned pork skin into a pot, put star anise, bay leaves, ginger slices in the pot, bring to a boil over high heat and turn to medium-low heat for about 15-20 minutes.

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Cook until the skin can be broken with chopsticks, and you can get out of the pot.

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Wash the boiled pork rinds.

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The knife is held diagonally and the fat on the inner wall of the pork skin is cut off, and the pork skin produced in this way will not feel like a mouthful of fatty meat.

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On the right is the fat that has been cut out, and each piece of pork skin has been cut off the layer of lard.

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Then cut the pork rind into strips and set aside, not too coarse.

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Prepare ginger, garlic, green onions, pickled peppers.

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Heat oil in a pan until you add the chopped ginger, garlic, and green onions, and stir-fry until garlic is fragrant.

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Add 1 tablespoon of bean paste and 1 tablespoon of spicy sauce.

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Pour in the pork rinds and stir-fry.

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Add salt, add a little water, (not too much water, just cook a little more flavorfully), keep stir-frying so as not to stick to the bottom of the pan, don't keep boiling and stewing (remember!) Remember! Originally, the pork skin was cooked, and the cooked pork skin was very soft.

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Sprinkle with green onions before removing from the pan. The fragrant spicy pork skin is out of the pot, which not only replenishes collagen but also satisfies the taste. If you're smart, let's do it together