How to make pork skin belly, pork skin, how to make skin belly

Pork skin belly, is the pig skin after hair removal, oil, drying, and then fried, when eating, soaked in water and then sliced and fried, the taste is crispy, some like belly, generally in the New Year's Festival, especially in the rural banquet will often see, is also a dish that many people like to eat.

Today we will make a dish of pork skin belly, but the method is not the kind of stir-fry that we often see, but green onion roast, green onion roasted skin belly soaked in a thick white soup, the taste is soft and glutinous and crispy, the taste is more fragrant, very delicious, however, although this method is not complicated, but it takes a relatively long time, and it still takes some skills to make the effect of white soup, so it is not easy to eat now.

Below, the kitchen time will introduce you to the specific method of this "scallion roasted pork skin belly":

The main ingredients needed: pork skin tripe (soaked and cleaned), green onions, ginger.

Start by cutting the pork skin belly into a diamond shape, or a square shape is fine.

Slice the green onion into sections, slice the ginger and set aside, and then you can prepare for the next step.

The following is stir-frying, first cook the green onion and ginger slices in oil until fragrant.

Then pour in the pork skin belly and stir-fry a few times, then pour in boiling water (to cover the pork skin belly 2 3).

The next step is the trick to making this dish, find a plate and cover it with pork skin belly, so that the white soup can be cooked, and the skin belly will be soft and crispy.

Cover and simmer over low heat for 30 minutes.

After stewing, the soup becomes very thick and white, and the texture of the skin belly is relatively soft and smooth, but it will still have a crispy taste.

When serving, put the skin belly on the plate first, and then pour the white soup over the skin belly.

At this point, a fragrant scallion roasted pork skin belly is ready, accompanied by a bowl of rice and poured with some soup......It's also a special meal! My family loves it!

You're talking about pork skin jelly, pork skin jelly is made of pig skin, first wash the pig skin, remove the hair, remove the oil, and then cook it in the pot, cook it until it is thicker, and then put it out to cool and then put it in the refrigerator to solidify, and then it will be successful, and then make a little sauce to eat it yourself.

The method of making the skin into a skin belly is as follows:

First, the materials. A pound of pork skin, salad oil back to an appropriate amount.

Second, the practice of skin belly answers.

1. The selection of high-quality dried pig skin, the back skin is made by special technology, no frying, the skin belly is yellow and white, the texture is crisp and crispy, the hole shape is uniform, the block shape is complete, and the taste is delicious.

2. Wash and remove the pork skin, scrape off the grease after boiling, cut the skin and belly into pieces, and boil in boiling water for 3-5 minutes; Take it out and let it cool, cut it into strips and air dry for a week.

3. Soak in warm oil, carefully remove every piece of fat on the meat skin for high-temperature frying, boil the clean meat skin with a large pot of water until translucent, then pick it up and dry it in a ventilated place, and throw it into the lard boiled with fat close to the meat skin to fry, so that it is fragrant enough.

4. Finished product. 5. The finished product is delicate, soak it in warm water and cut into strips before eating.

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.

Material: Pigskin.

Method 1Put the pork skin in cold water and boil it out, and let it cool to clean the fat on the pork skin.

Wash the processed pork rind and cut it into small pieces to control the moisture.

2.Place a small piece of pork rind on oiled paper and dry it in a cool place.

3.Collect the well-dried pork rinds and set aside.

4.Put oil in the pot, put the pork skin in when the oil is cold, heat it slowly, wait for the pig skin to be fully started by the oil, put out the dry oil, and put it on the oil paper to cool and collect it in a cool place.

Clean the fat from the pork skin first. Then blanch it with boiling water and remove it to dry until it is semi-dry. Put vegetable oil in the pot, turn on low heat, when it is hot, put in the dried pork skin, fry slowly over low heat until the pork skin is completely foamy, and the surface is slightly yellow and removed.

After soaking it in water when eating, it can be mixed cold, stir-fried, and made into soup. I hope you succeed in making it.

Cut strips and boil for a longer time.

Ingredients: pork skin, water, kitchen knife.

1. First pluck the hair on the skin of the meat, clean it and set it aside, as shown in the figure below

2. Put the meat skin into the pot, add water to cover the meat skin, and cook until the chopsticks can be poked, then turn off the heat and take it out, as shown in the figure below

3. Scratch off the fat on the skin while it is hot, as shown in the figure below

4. Cut the meat skin into small slices, put it on the grate, and place it in a ventilated place to dry, as shown in the figure below

5. For about 1 week, the meat skin is dried and hardened and oily, and the pork skin is put into a skin belly, as shown in the figure below

Skin belly, also known as dried meat skin, is made of fresh pork skin, made of pork hind leg skin and back skin, the skin is firm and thick, the hair is good, and the skin of other parts is poor. After the skin of dried meat is raised, it can be shredded, sliced and other shapes, which is suitable for mixing, burning, grilling, making soup and other cooking methods.

1. Sun-drying. 1. You can use your own accumulated meat skin. If it's too little, you can buy it directly, as long as 3-4 yuan a pound - pick a good clean, flat, healthy-looking, no pig hair. You can also use your own accumulated meat skin.

2. Wash the skin of the meat and put it in a pot of boiling water to boil, take it out, wash and scrape it clean, and scrape the fat on it, cut the meat skin into two inches square, dry it, and dry it to the extent that it makes a rattling sound. Tie it up in a plastic bag, put it in the refrigerator and set it aside, and do not hang it outside to avoid dust.

Second, put the skin belly.

1. Put the dry meat skin in the cold pan, and then put in the cold oil to cover the meat skin

3.It is enough to turn on a small fire, that is, the fire in the middle of the gas stove

5. Gradually the oil is hot and you see small bubbles on the meat skin, you can turn it over with chopsticks, and gradually soak it too much and float up, then turn on medium heat.

6. As soon as the medium heat is turned on, the meat skin expands rapidly, and the meat skin that is not too soaked should be pressed or turned over with chopsticks as much as possible, just a few minutes, and it will expand and grow in the turning. Just turn yellow, not too burnt, and pick out the oil piece by piece. When eating, soak it in warm water to soften it, which is conducive to changing the knife, and it is best to use tablets when changing the knife.

You can cook food at will. The oil can continue to cook, ** is the used oil, which is so bright that it can continue to stir-fry. The pieces I cut are relatively small, only pour about half a pound of oil, very oil-free, with a bowl for skin belly and a bowl for oil on top.

The skin belly is very particular, and only the thick and fat pigs are selected. First, carefully remove each piece of fat on the meat skin, boil the clean meat skin in a large pot of water until translucent, then pick it up and dry it in a ventilated place, and throw it into the lard boiled with fat that is close to the meat skin and fry, so that it is fragrant enough. The heat of the frying is very particular, and the elderly must supervise it personally.

The fried skin belly is golden and crispy, loose and soft, and it will rot in the mouth when you bite into it. Many diners also add extra money to eat with an extra belly.

Skinned belly is made from dried pork rind that has been fried. First, scrape off the residual fat on the fresh pork skin, then dry or dry it, and then put it into a boiling oil pan and fry it until it becomes bubble-like and then take it out, and the dried pork skin will become a foamy dry skin belly. When eating, soak it in cold water, soak it thoroughly and turn it into a soft bubble-like skin belly, and then cut it into slices or strips, and cook it into a "spicy skin belly" or··· Dishes.

Ingredients: pork skin, water, kitchen knife.

1. First pluck the hair on the skin of the meat, clean it and set it aside, as shown in the figure below

2. Put the meat skin into the pot, add water to cover the spring state of the meat skin, and cook until the chopsticks can be poked, then turn off the heat and take it out, as shown in the figure below

3. Scratch off the fat on the skin while it is hot, as shown in the following Tucson Song:

4. Cut the meat skin into small slices, put it on the grate, and place it in a ventilated place to dry, as shown in the figure below

5. For about 1 week, the meat skin is dried and hardened, and the pork skin is put into a skin belly, as shown in the following figure

"Hangzhou Sanxian" is made in Hangzhou families, and it is also one of the standing dishes in restaurants and restaurants. Although it is called three fresh, it is actually a lot of freshness, which is shrimp, meatballs, pork belly, meat skin plus black fungus, bamboo shoots, green vegetables, etc. The dishes are sumptuous, the flavors are diverse, soft and tender, fragrant and delicious.

The materials used in Hangzhou Sanxian.

100g of cooked hair skin and 80g of cooked pork belly

3 meatballs 5 slices 1 slice of Chinese cabbage.

Appropriate amount of river shrimp Appropriate amount of soaked black fungus.

Appropriate amount of cooked bamboo shoots 3 tablespoons of chicken broth.

Salt to taste, water starch to taste.

1 tablespoon of cooking wine. Hang Sanxian's practice.

Step 1: Prepare all kinds of delicious ingredients (including meatballs, pork belly, hair skin and bamboo shoots are cooked) Step 2: Cook the pot until it is 80% hot, and pour in an appropriate amount of oil.

Step 3: Add the river prawns and black fungus and stir-fry.

Step 4: Add the greens (or Chinese cabbage).

Step 5: Stir-fry until vegetables are tender.

Step 6: Add the hair skin, pork belly and bamboo shoots.

Step 7After adding the meatballs, pour in an appropriate amount of chicken broth.

Step 8: Add a scoop of cooking wine.

Step 9 After cooking, add an appropriate amount of salt to taste.

Step 10: Pour in an appropriate amount of water starch to thicken.

Step 11: Cooking skills of the finished Hangzhou Sanxian.

You can also add chicken nuggets, and you can add all kinds of delicious ingredients as you like, so there is no informality!

Pork belly, pork heart, pork lungs, thick white soup, refined salt, monosodium glutamate, Shao wine, cooked lard, green onion, ginger, pepper, and coriander.

Method 1) Wash the belly, heart and lungs, blanch and cut into pieces;

2) Put cooked lard in a wok, add heart, lungs and belly to stir fragrant, add thick white soup and Shao wine to boil, put it in the pot and boil for an hour until the soup is thick and white, 3) put refined salt and monosodium glutamate to taste, sprinkle pepper and coriander.

150 grams of pork belly, 1 pork lung, 50 grams of lily, a little ham.

Preparation method: 1. Break the lily into petals, wash it, and control the drying. The pig lungs are well handled, washed and cut into strips.

2. Slice the ham. The pork belly is well handled, washed and cut into strips. Judgment.

3. Put the pork lungs, pork belly and ham slices into the pot together, add an appropriate amount of water and cook until half rotten.

4. Add the lily petals and cook until rotten.

1. Blanch the cleaned main belly with cooking wine.

2. Blanch the treated pig lungs and pig hearts as well.

3. Soak the bamboo shoots.

4. Slice the Jinhua ham and process it (soak it first to remove part of the salt, then add rice wine and sugar to steam it in the pot) 5. Rinse the blanched pork belly, pig lungs and pig heart, drain the water, and stir-fry it with a little oil.

6. Pour into the soup pot, put the processed bamboo shoots and ham slices together, add green onions, ginger, and plenty of water.

7. Add a little homemade soybean oil.

8. After the lid is covered and boiled, turn to low heat for 2 hours, and a pot of thick white soup will be boiled.

9. Wash the spinach and drain the hail.

10. Wash and tear the oyster mushrooms.

11. Mom's meatballs and fish balls.

12. Wash and drain enoki mushrooms.

13. Cook and shell quail eggs.

14. Soak the black fungus, remove the pedicle and tear it apart.

15. Wash the cabbage and cut into thick strips.

16. Wash and scrape the epidermis and cut thick source slices.

17. Soak the skin of oily hair in warm water and blanch it clean.

The first is to wash the pork belly. This link is very important, and whether it is washed well or not will be directly related to the quality of the finished dish. After cleaning the contents and other impurities of the fresh pork belly, drain the water, turn the inside out, put it in a large container, put a few large spoons of salt, rub it repeatedly for a few minutes, and then rinse the salt with clean water.

Step 2: Pour one-third of the bottle of vinegar, rub it repeatedly for a few minutes, then rinse the vinegar with water.

Step 3: Add a few large spoons of salt again and rub them repeatedly.

Step 4: Wash until the mucus on the pork belly is completely gone, rinse with water.

Step 5: Pour another third of the bottle of vinegar. (The biggest mistake is to use vinegar, after washing with vinegar, there is no fragrance when burned, the correct one is to use salt and flour or green onion leaves.) ）

Step 6: Rub again and again for a few minutes, then rinse off with water.

Step 8: Take half a pot of water, pat a piece of ginger into it, put the cleaned pork belly into it when the water boils, and pour half a bowl of rice wine into it at the same time (just put the pork belly and half a bowl of rice wine, you can't see that the water has boiled, forgive me!). Bring to a boil.

Step 9: Boil the pork belly for about 10 minutes over medium heat, then carefully scrape the white coarse skin, and then wash it.

Step 10: Cut into strips and set aside. Step 11: Cut the lettuce head into strips. Step 12: A few sections of green onion and white green onions, and a piece of ginger.

Step 13: Wash the wok and put a lump of lard (side oil is preferred), only the lard is fragrant.

Step 14: Add the green onion and ginger and stir-fry. After the strong smell of ginger and shallots emanates, scoop up the ginger and shallots and throw them away.

Step 15: Stir-fry the belly strips in the pan slightly.

Step 16: Add water to flood the noodles and add two spoons of pepper water (be sure to add pepper water, not peppercorns, peppercorns, these two will affect the quality of the finished dish, not to mention that the pepper taste is not good.) See the last part of the post for how to make pepper water), and burn the belly strips over medium heat.

Step 17: Add the lettuce heads, salt and chicken essence.

Step 18: When the lettuce is cooked and the soup is still wide, the thickener is ready to start. (The lettuce head is just ripe, and it should not be burned too much, because it is not delicious if it is too raked.) You can use sugar-free lotus root powder to thicken it, which makes it look better. ）