Stewed pork skin(hui rou pi )

Stewed pork skin

Introduction:

"Fried pork skin is a common food. It's indispensable for the three delicacies soup in Shanghai local cuisine, but I prefer the sour and spicy stewed pork skin in my hometown. It's sour, spicy and slightly sweet, and there are many crisp side dishes, which are very delicious. Unfortunately, in recent years, gutter oil has been rampant, so I don't dare to buy fried food. This dish has been in opposition for a long time. A few days ago, my husband took home a large bag of fried skin and said it was from a friend. I'm so happy that the stewed skin is finally back on the table. "

Production steps:

Step 1: ingredients. Pepper must be raw. In addition to the above, you can also choose other leafless and crispy vegetables, such as fresh bamboo shoots, peas, yams, cauliflower, etc. You can also add some meat dishes such as shredded meat and ham.

Step 2: wash the ingredients. Shredded ginger, green onion, coriander and raw pepper; sliced mushroom; sliced cabbage; sliced cabbage; sliced carrot; sliced black fungus. Pay attention to the size of all kinds of side dishes and skin as much as possible. There are many kinds of side dishes, so just a little of each kind is enough.

Step 3: soak the fried skin soft, wash it, squeeze it dry, and cut it into small cubes. It takes a lot of time to soak the skin. Try to soak it earlier. Use hot water faster than cold water.

Step 4: saute onion, ginger and pepper in hot oil.

Step 5: add the side dishes (mushroom, black fungus, cabbage, carrot) and stir fry for a while. Pour cooking wine along the edge of the pot.

Step 6: remove the skin of the meat, add water and level it with the ingredients; add salt and sugar and turn over evenly; cover and bring to a boil.

Step 7: seize the time to adjust the starch. Cook the dishes in the pot for one or two minutes, open the lid, add some rice vinegar (white vinegar, fragrant vinegar and mature vinegar can't be used), stir well and thicken. Hook up the Gorgon and turn off the heat. Add a little MSG and pepper and mix well.

Step 8: load the plate, sprinkle coriander and finish.

Materials required:

Fried pork skin: right amount

Lentinus edodes: right amount

Cabbage: moderate

Carrot: right amount

Auricularia auricula: right amount

Ginger: right amount

Scallion: right amount

Raw pepper: moderate

Coriander: moderate

Salt: right amount

Cooking wine: moderate

MSG: right amount

Sugar: right amount

Rice vinegar: right amount

Pepper: right amount

Note: the cooking time of this dish should not be too long, otherwise the side dishes will be soft and rotten, which will affect the taste. Because of the thickening, the soup will wrap the skin, so don't worry about the skin.

Production difficulty: simple

Craft: Stew

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Hui Rou Pi