How to make skin belly noodles, how to make skin belly?

The steps of the leather belly noodles in Nanjing are as follows:Step 1: Soak the belly in water until soft.

Step 2: Remove and squeeze out the water and cut it into small pieces for later use.

Step 3: Add some cooking wine, salt and cornstarch to the shredded meat and marinate for a while.

Step 4: Soak the black fungus in advance.

Step 5: After washing the pork liver, add cooking wine, salt and cornstarch to marinate for a while.

Step 6: Wash the greens and tomatoes and cut them into small pieces.

Step 7: Put the pork liver in the frying pan and fry until it changes color and removes.

Step 8: Prepare another pot to boil water, add the noodles and cook until they are ripe.

Step 9: Prepare a large pot with an appropriate amount of water, add a box of soup and cook until melted.

Step 10: Add the black fungus, skin belly, and shredded mustard.

Step 11: Add the boiled noodles.

Step 12: Add the tomato slices and greens.

Step 13: Add shredded meat and blanch.

Step 14: Add the pork liver and bring it to a boil again.

Step 15: Add a little salt to taste.

Step 16: After putting it out of the pot and serving on the plate, you can add some chili oil to complete.

Ingredients for the skin belly.

2 tablespoons of black pepper pasta sauce, a piece of pork skin, a small handful of noodles, an appropriate amount of vinegar, 1 tablespoon of light soy sauce, an appropriate amount of salt, an appropriate amount of chili oil, an appropriate amount of chopped green onions.

The practice of skin belly noodles.

Step 1Prepare a large noodle soup bowl and add 2 tablespoons of pasta sauce, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, salt to taste, and chili oil to taste. For the sauce recipe, please refer to the pasta recipe in my recipe. Pasta sauce that is made more can also be used to eat pasta and chutney.

Step 2: Cut the pork skin into 1cm wide silk, soak it in warm water for later use, and wash the thousands of pieces of silk for later use.

Step 3: Add water to a pot and bring to a boil, pour some boiling water into the noodle bowl until a little more than half of the noodle bowl. Add 1,000 pieces of shredded shreds and pork rind to a boil. Remove the shredded shreds and pork rind and put them in a noodle bowl.

Step 4Put the noodles in the pot, cook them, remove them and put them in a noodle bowl. Sprinkle with chopped green onions. The degree to which the noodles are cooked depends on their taste. The noodles I use are wet egg noodles bought from the vegetable market. The delicious noodles are ready, and the side dishes can be added to your liking.

Leather belly noodles. Skin belly noodles are the special snacks of Nanjing, which belong to Jinling cuisine and Jinling snacks, and its soup is full, the materials are diverse, delicious and refreshing. The skin belly contains a large number of trace elements, which can promote metabolism and moisturize the skin. [1]

Chinese name. Leather belly noodles.

Classify. Jinling cuisine, Jinling snacks.

Taste. Delicious and refreshing.

Main ingredient. Skin belly, pork liver, sausage, shredded meat, tomatoes, eggs, greens, fungus, noodles.

Characteristic. The soup is rich and rich.

Fast. Navigation.

The cooking process is recommended at the storefront.

Nutritive value. 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.

Nanjing leather belly noodles.

The skin belly contains more than 4 times more protein, amino acids and carbohydrates necessary for the human body than pork, but the fat content is 1 2 of pork, and the skin belly also contains a large number of trace elements, which can promote metabolism and moisturize the skin.

Leather belly noodles. Cooking process.

First of all, 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. [1]

Nanjing leather belly noodles.

The noodles are also very particular, first of all, the noodles are taken out after they are seven ripe in the clear soup, thrown into the soup made of meat and bones, sprinkled with an appropriate amount of star anise, Sichuan pepper, sugar, minced ginger, soy sauce, salt, and then put in the skin belly, shredded mustard, vegetable seedlings, tomato slices, shredded meat, monosodium glutamate, lard, and put in the noodles when they boil. If you add some chili peppers, the taste is even better.

The recipe for the skin belly is as follows:

Ingredients: Appropriate amount of skin belly, 1 green pepper, appropriate amount of green onion, ginger and garlic.

Excipients: 1/2 tablespoon of Sichuan peppercorns, 1 tablespoon of chicken essence, 1 tablespoon of light soy sauce, appropriate amount of salt, 1 tablespoon of white pepper.

1. Soak the skin belly in boiling water and slice it.

2. Cut the green onion, ginger, garlic and green pepper for later use.

3. Soak the fungus in boiling water, wash and set aside.

4. Put an appropriate amount of oil in the pot, add green onions, ginger and garlic, and a tablespoon of Sichuan peppercorns and stir-fry until fragrant.

5. Add the skin belly and fungus and stir-fry. Add a tablespoon of light soy sauce, a tablespoon of white pepper, a tablespoon of chicken essence, and an appropriate amount of salt and stir-fry. Add a small half bowl (a small bowl for soup) and simmer over high heat for five minutes.

6. Add the green pepper and stir-fry until the green pepper changes color slightly. Remove from the pan.

Precautions for making leather belly

1. Material selection: Pork skin, pork tendons and other materials need to be used to make the skin, among which the pork skin needs to choose the pig skin with thick skin, clear texture and no scars, so that the taste of the skin belly made by Xinqilu is good.

2. Cleaning: Clean the pig skin, remove the dirt and hair on the surface, and then scald it with hot water to remove the foam and odor on the surface. Pork knuckles also need to be cleaned.

3. The main ingredient for making pork belly is pork skin, and some pork foot tendons, cinnamon, star anise and other seasonings need to be added, which can remove some fishy smell and peculiar smell in the pork skin, making the skin belly more delicious.

4. Cutting: Cut the pork skin into small pieces, and then scald it in a pot, which can make the pork skin softer and easier to cook and eat. Pork knuckles also need to be cut into small pieces with a knife.

5. Cooking: Put the pig skin, pork foot tendon and seasoning into the pot to cook, you need to pay attention to the heat, and the first wait next to the fire should not be too big, so as not to cook the pig skin and pork foot tendon. At the same time, it is necessary to pay attention to the amount of water, to ensure that the material can be completely soaked in the water, so as to cook a good taste of the belly.

Hello! The practice of ringing skin (skin belly):

1.Put 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.

Hope it helps, I hope you can.

The skin belly is made into green pepper fried skin belly and delicious. Here's how:

Ingredients: 200g green pepper, 100g skin tripe, appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sugar.

1. Put the skin belly into cold water and soak it.

2. Put water in the pot, and after the water boils, put in the skin belly and blanch the water.

3. Blanch the blanched belly and cut it into pieces.

4. Wash the green peppers and cut them into cubes.

5. Put oil in a pot, add chopped green onion and stir-fry until fragrant.

6. Pour into the skin belly.

7. Pour in the green peppers and stir-fry together.

8. Add salt.

9. Add sugar.

10. Add an appropriate amount of monosodium glutamate.

11. Add a little water and stir-fry until the green pepper is broken.

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

Details. Ingredients.

Appropriate amount of skin belly. Accessories.

Salt to taste. Peanut oil to taste.

Cauliflower to taste. Pepper to taste.

Sugar to taste. Vinegar to taste.

Appropriate amount of minced ginger. Appropriate amount of peppercorns.

Coriander to taste. Fungus to taste.

Green peppers to taste. Slightly spicy taste.

Stir-fry process. Ten minutes takes time.

Easy difficulty. The steps of the home-style fried skin belly.

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Wash the skin belly, blanch it in boiling water, pick the cauliflower into small flowers, blanch the water as well, cut the green pepper into sections, and pick the fungus into small flowers for later use.

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Pour peanut oil into the pot, add the peppercorns and fry until fragrant, then remove the peppercorns.

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Add minced ginger and stir-fry.

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Pour in the green peppers and cauliflower and stir-fry quickly.

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Then add the blanched skin belly and stir-fry.

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Add the sauce (vinegar, sugar, pepper, salt and water).

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Finally, add the fungus and stir-fry it before it comes out of the pot.

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Once served, add a little coriander segment.

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Serve on a plate and sprinkle with coriander segments.