How to cook shredded pork skin, how to make pork rind??

Three skins. Ingredients.

100 grams of chicken skin (or chicken thighs), 100 grams of cooked pork skin, 100 grams of jellyfish skin.

Ingredient. 10 grams of cooked ham filaments, 10 grams of water fungus filaments, and 5 grams of green vegetable filaments.

Seasoning. 2 grams of minced ginger, 10 Sichuan peppercorns, 3 grams of refined salt, 15 grams of soy sauce, 15 grams of vinegar, 15 grams of sesame paste, 50 grams of sesame oil.

How to make it: Method 1.

1) Remove the subcutaneous fat from the cooked lard skin, slice it into thin slices, cut it into 5 cm long filaments, and cut the cooked chicken skin and jellyfish skin into 5 cm long filaments, that is, into "three filaments", packed in a disc, and piled up into three small towers; Place the ham, fungus, and shredded cabbage on the top of the three towers.

2) Put sesame oil (25 grams) in a wok, put in Sichuan pepper and fry it over low heat to bring out the pepper fragrance, remove the Sichuan pepper and do not use it. Pour vinegar and soy sauce, put in refined salt and ginger and boil the three oils between the three towers, pour sesame paste, and then pour sesame oil (25 grams) on the three wires.

Precautions. 1. Don't cook the chicken skin and chicken too old.

2. After pouring hot pepper oil on top of the shredded green onion, then put shredded chicken and elbow shreds, the purpose is to make its fragrance rich.

Practice 2. Ingredients.

150 grams of black chicken skin, 150 grams of pork, 150 grams of sea scorn skin.

Accessories: 10 grams of ham, 10 grams of green onions, 3 grams of Sichuan pepper, 5 grams of salt, 15 grams of soy sauce, 15 grams of vinegar, 15 grams of sesame paste.

Production steps: 1. Cut the sea stinger skin, black chicken skin, cooked pork skin, ham and green onion into 5 cm long filaments.

2. After pouring the shredded green onion with hot pepper oil, add salt, balsamic vinegar, sesame paste, sesame oil, soy sauce and add shredded ham and mix well, decant the juice and put it on the bottom of the plate.

3. Mix the three wires with the sauce and pile them into three piles on a plate.

Food features: "Three Skin Silk" is a summer dish, it is tough, fresh and crisp, refreshing and delicious, and it is also a delicacy to accompany wine.

Sanpisi, a classical dish in Shaanxi, began in the Tang Dynasty, formerly known as "peeling leopard skin", is a wine-flavored dish, with chicken skin or chicken thigh, cooked pork skin, jellyfish skin as the main ingredient.

Ingredients: pork skin, salt, cooking wine, green pepper, red pepper.

Pig imitation high skin method:

1. Clean the pork skin.

2. Pour water into the pot, put the pork skin in the pot and cook it.

3. Cut the pork skin into sections and sprinkle with salt.

4. Pour the soy sauce into the pork skin and pat it out.

5. Pour in a little cooking wine.

6. Cut the green and red peppers into slices.

7. Pour oil over the pot and add garlic and ginger.

8. Pour the green and red peppers into the pot.

9.Pour the pork rinds into the pan;

10. Sprinkle with salt.

11. Pour in the soy sauce.

12. Mix well and prepare to remove.

13. Finished pigskin drawing.

A complete list of pig rind practices.

1. Braised floating skin

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

Seasoning: 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, appropriate amount of wet corn starch, 50 grams of clear water soup, 5 grams of sesame oil.

How to make it: 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.

A complete list of pig rind practices.

2. Pig skin jelly

Ingredients: 1000 grams of pork skin, green onion, appropriate amount of ginger, rice wine, soy sauce, salt.

How to make it: 1. Remove the pigskin, wash it, cut it into small pieces and put it in a pot, add an appropriate amount of water, and simmer over low heat until the skin is cooked and rotten;

2. When the juice is sticky, add rice wine, soy sauce, salt, green onion, ginger and other seasonings;

3. Reheat and mix thoroughly.

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

A complete list of pig rind practices.

3. Pork skin and red date soup

Ingredients: 500 grams of pork skin, 100 grams of dried red dates, appropriate amount of rock sugar.

How to make it: 1. Remove the pigskin, wash it and cut it into small pieces;

2. Put the washed pork skin and dried red dates 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.

Garlic pork rindIngredients300g pork skin, 4 cloves minced garlic, 2 tablespoons light soy sauce, a little dark soy sauce.

1 tablespoon of oyster sauce and appropriate amount of peanut oil.

5 tablespoons of water, a pinch of cornstarch.

Step 11. Handle the pork skin with the lard in the skin, and crush the garlic and cut the foam.

2. Pour all the seasonings except minced garlic into the bowl, add water and stir well.

3. Pour in peanut oil, add minced garlic and stir-fry until fragrant.

4. Pour in the pork skin and stir-fry for a while.

5. Pour in the seasoning.

6. Stir-fry evenly, cover and cook over medium heat for two or three minutes, stir-fry once, then cover and cook for a few minutes.

7. When the sauce is reduced, turn off the heat and put it on a plate before serving.

Stir-fried pork rind with chili peppersIngredientsPork skin, chili pepper, green onion, ginger, dried chili, Sichuan pepper.

Star anise, salt, chicken essence, cooking wine.

Step 11. Prepare an appropriate amount of pork skin, pluck the hair on the pork skin, and then cook in a pot for five minutes.

2. Take it out and dry it to remove the grease on the inside of the pigskin.

3. Then scrape the whole thing to clean the grease thoroughly.

4. Handle and cut into strips.

5. Put the pork skin strips into the pot and cook for half an hour, put salt, green onion and ginger dried chili peppers, light soy sauce, flower peppers, star anise, and cooking wine.

6. After cooking, remove the pork skin strips for later use.

7. Shred the peppers and set aside.

8. Put peanut oil in a wok, add Sichuan pepper star anise and stir-fry until fragrant, then add green onions, ginger and dried chili peppers and stir-fry until fragrant.

9. Then put in the pork skin strips.

10. Put a little grinding salt, stir-fry with light soy sauce.

11. Then add the pepper and stir-fry evenly, turn off the heat, and put a little chicken essence and sesame oil after turning off the heat.

12. Remove from the pot and serve on a plate.

Braised pork rind

IngredientsAppropriate amount of pork skin, star anise, cinnamon, and herbs.

Fennel, a bay leaf, light soy sauce, cooking wine, dark soy sauce.

A spoonful of chicken essence, five or six pieces of rock sugar, salt.

Cooked white sesame seeds, 2 slices of ginger, 2 cloves of garlic.

Step 11. Prepare the ingredients and scrape the pork skin with a knife.

2. Put an appropriate amount of oil in the pot, put the rock sugar in, and slowly. Stew.

3. Put the pork skin in and stir-fry for a while, color, and then put the star anise, cinnamon, garlic, bay leaves, and ginger into the stir-fry until fragrant! Add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, and continue to stir-fry for a while.

4. Put an appropriate amount of water and bring to a boil.

5. Then pour it into a casserole, put an appropriate amount of fennel, herbs, salt, and bring to a boil over high heat.

6. Turn to medium-low heat and simmer slowly for about two hours.

7. Put an appropriate amount of chicken essence and continue to cook for five minutes.

8. Scoop it up and let it dry.

9. Slice and sprinkle some cooked white sesame seeds, and it's done.

1.Boil the pork rind in water (just boil it).

2.Use the back of the knife or the side of the knife (do not use a sharp blade) to scrape off the fat from the meat.

The ratio of catty skin to catty water, add a star anise and a few slices of ginger; Bring to a boil and simmer for 30 minutes (adjust the amount of water according to the volatilization of your pot).

4.Take out the pork skin and cut it into shreds or dices with a knife, put it in a pot again, add an appropriate amount of salt, and cook until it is drawn (that is, it is sticky).

5.Pour into a container and let stand for 6 hours. Season appropriately when eating.

Method: 1. Ingredients: 800 grams of pork skin, 2 star anise, 1 ginger, 1 green onion, 3 slices of tangerine peel, 50 grams of light soy sauce, 3 1L Locks Metela square box, 3 liters of water, 15 grams of salt.

2. Put the pork skin in boiling water and boil for 5 minutes, take it out and rinse it, scrape off the white part, pluck out the hair, and cut it into 5cm*3cm squares.

3. Add all ingredients except salt and light soy sauce and bring to a boil over high heat.

4. After boiling, maintain high heat for 10 minutes and skim off the surface of the foam, so that the pork skin jelly will be very transparent.

5. Before turning to low heat, take out the tangerine peel, so that the fragrance of the tangerine peel can be retained, and it will not be bitter.

6. Cook on low heat for 1 and a half hours, add light soy sauce and salt, and cook on high heat for 10 minutes. Finally, remove all the condiments.

7. Put the pure skin jelly soup into 3 boxes, and add the evaporation of water to exactly the amount of three Metela boxes.

8. A large pot of skin jelly is just like this, and the locks are sealed on all sides, and put them in the refrigerator overnight to save space and not carry over the flavor.

Prepare a piece of pork skin, wash it, roll it up, wrap it, blanch it in a pot, and marinate it with light soy sauce for 40 minutes.