The practice of sun dried pork skin, and the steps of how to make dried pork skin

250 grams of pork rinds, 1 tablespoon vegetable oil, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon five-spice powder, 2 tablespoons light soy sauce, 1 4 teaspoons fennel seeds.

3 bay leaves, 1 teaspoon dark soy sauce.

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1.Rind the pig rind and scrape the skin clean.

2.Put the washed pork skin in a pot with water and boil.

3.After the water boils, remove the pork skin and scrape off the oil layer on the pig skin with the back of a knife.

4.Then wash the pork skin and cut it into strips about 3 cm wide.

5.Put the sliced pork skin strips in the pressure cooker and pour in the appropriate amount of light soy sauce.

6.Add a little dark soy sauce to color 7Add vegetable oil, salt and sugar.

8.Then sprinkle fennel seeds 9Wash the bay leaves and put them in a pot.

10.Pour some water into the pressure cooker, preferably under the pork skin, and then add some five-spice powder to taste.

11.Cover the pot, bring to a boil over high heat, and then simmer for another 15 minutes to remove from the pot.

12.Remove the marinated pork skin, cut it into sections and put it on a plate, and then pour the remaining marinade in the pot.

It is best to scrape off the oil layer of the pork skin to avoid making it too greasy; Adding fennel, bay leaves, five-spice powder and other seasonings can make the pork skin taste more delicious; By pressing it in a pressure cooker, the pork rind cooks faster and can also save time.

250g of pork skin, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of fennel, appropriate amount of vanilla.

Step 1Wash the pork rind piece.

2.Put the washed pork rind into the pot and pour in the water that has not covered the pork rind.

3.Cover the pot and bring to a boil for a few minutes.

4.Remove the skin and scrape off the oil from the skin with the back of a knife.

5.Rinse the pork rind with water and cut into 3cm wide strips.

6.Pour the cut pork rind into the pressure cooker 7Add an appropriate amount of light soy sauce 8Add the dark soy sauce.

9.Pour in a little more peanut oil 10Add a teaspoon of salt 11Add 12Then put an appropriate amount of fennel.

13.Wash the bay leaves and put in 14Add a bowl of water, preferably over the pork rind.

15.Later, I added some five-spice powder to taste.

16.Cover the pot, **, and press it for about 15 minutes after steaming.

17.Remove the pork skin, cut into strips, and pour the remaining marinade on top.

18.It's really delicious and the texture is very springy.

400 grams of marinated pork skin, accessories: 75 grams of green beans, 75 grams of boiled peanuts, 50 grams of condiment oil.

Condiment oil boiling method:

Add salad oil to the pot, add green onions, ginger and star anise when it is hot, slowly boil out the fragrance over low heat, and filter out the dregs.

Seasoning: 15 grams of Pixian bean paste, 10 grams of red oil, 3 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 10 grams of cooking wine.

1. Cut the pork skin into centimeter-thick strips, boil the green beans in salted water for 40 minutes, cook and remove them, and remove the cooked peanuts.

2. Heat the wok and put in the condiment oil and red oil, burn until it is hot, 3. Fry the chopped Pixian bean paste over low heat and fry it well, beat off the slag, 4. Put in the pig skin strips, green beans, peanuts and refined salt, monosodium glutamate, chicken essence, cooking wine, stir-fry evenly over high heat and serve on a plate.

1. 1000 grams of pork skin, appropriate amount of salt, appropriate amount of vinegar, 2 green onions, 1 piece of ginger, appropriate amount of garlic, 3 star anise, 1 piece of cinnamon, appropriate amount of light soy sauce, a little sesame oil, 2 grass fruits.

2. Soak the pork skin in water in advance. Scrape off the pig hair and impurities on the surface, put the pig skin into the pot, boil water, boil for about ten minutes, remove it and wash it with warm water.

3. Scrape off the lard on the surface and back of the pigskin with a knife, wash it with warm water, change the water, boil, put the pigskin in again, boil, remove and wash, scrape the oil and wash it again, until all the lard measured in the pigskin is scraped clean, cut the pigskin into 5 mm wide segments, and wash it with warm water.

4. Put the pork skin in the pot, add enough water, prepare seasonings, cut the green onion into sections, slice the ginger, box the star anise cinnamon grass fruit, boil the pot, skim off the foam, put it in the seasoning box, put in the green onion and ginger, add salt, and boil until the pork skin is soft and the soup is viscous.

5. Wait for the pork skin to freeze and cool, put it in the container, wait for it to cool and solidify, you can also add a little light soy sauce to make it a little brown, pat the garlic with the back of a knife, mince it, pour in light soy sauce, pour vinegar, pour sesame oil, and stir well!

1. The nutritional value of dried fried pork skin is very rich, if you want to soak it, you can soak it in cold water, it takes about half an hour to soak the dried meat skin softly.

2. Then put it in warm water, add an appropriate amount of edible alkali to soak it, the dry meat skin will become very fluffy, and then cut it into pieces and let it cool, generally cut into rectangles, and then put it in cold water to soak for about 60 minutes, until the meat skin becomes fluffy and white, add some green vegetables to fry and eat, the taste is good.

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1.Wash the pork rind, boil it in water, and scrape off the excess fat with a knife.

2.Then string it with a rope, hang it in a ventilated place, and dry it to search! Generally, it takes more than 1 week, and the finished product is hard, that is, there is no water at all.

In addition, remind you that it is OK to dry the pork skin for 9 percent.

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Clean the hair and lard from the pigskin and pass it with boiling water. Cut into small pieces, add water (at least one inch over the pork skin), add ginger and shallots, star anise, salt, etc., simmer over high heat, and simmer over low heat until the meat skin is crispy. Take out the ginger, shallots, star anise.

After cooling, cut into small pieces, eat directly or cold.

Raw materials: 1 and a half catties of pork skin, 1 catty of raw rice, 4 pickled melons, 3 taels of garlic seedlings, half a catty of chili sauce, salt, chicken essence, soy sauce, star anise, fennel and other appropriate amounts.

Method: 1. Peel the peanuts after frying them and set aside. Finely chop the pickles. Wash the garlic sprouts and chop them into foam;

2. Wash the pork skin and blanch it in the water, enlarge half a pot of water in the pot, and then boil the star anise, fennel, etc. with the pig skin. Half an hour later, the pork rinds are cooked, scooped up and cut into small cubes. and scoop up star anise, fennel, etc., and throw them away;

3. Add cooked Yuyu raw rice, diced pork skin, salt, chicken essence, soy sauce and chili sauce to the pot, and simmer over low heat for half an hour to one hour. After turning off the heat, add the garlic sprouts and stir well. To keep the pickles sweet and crispy, let them cool before adding them and stirring again.

Frozen to eat, you can also add dried tofu and other ingredients according to your own taste.

Pig branches are searched for chaos, and the skin is leaked, and the eggplant is fried with sugar.

Cook it in water, then let it air dry outside, put it in cold oil for a bath when you eat it, and then fry it in hot oil, and then cook mixed vegetables to eat.