Stir fried pork skin(xiao chao rou pi )

Stir fried pork skin

Introduction:

"Meat skin is rich in collagen and elastin, which can make cells plump, reduce wrinkles and enhance skin elasticity. In recent years, scientists have found that regular consumption of pig skin has anti-aging and anti-cancer effects. Because pig skin contains a lot of collagen, can slow down the body cell aging. Eating meat skin often can make skin plump, elastic, smooth, anti wrinkle, beautiful skin and hair. Fried skin with pepper, plus two Chaotian peppers, is spicy and refreshing. After dry frying, the cooked skin is fragrant but not greasy. It also increases the taste of Jindao. The old dish is new, and the taste is very different. "

Production steps:

Step 1: raw materials

Step 2: clean the skin of the meat, clean the hair, remove the excess fat, add ginger, a little cooking wine, proper amount of water, and cook in a pot

Step 3: cut the pepper and Chaotian pepper into shreds

Step 4: put the cooked meat skin into the pot to dry fry, remove the moisture and stir fry the flavor

Step 5: cut the skin into shreds

Step 6: put proper amount of peanut oil in the pot, saute Chaotian pepper, onion, ginger and garlic, and add a little salt

Step 7: stir fry with pepper

Step 8: add the skin and stir fry

Step 9: add soy sauce, salt, stir fry, out of the pot

Materials required:

Pork skin: 300g

Pepper: two

Red hot pepper: two

Onion, ginger and garlic: right amount

Salt: right amount

Peanut oil: right amount

Ginger slices: right amount

Soy sauce: a little

Cooking wine: a little

Precautions: 1. Clean the hair of the skin and scrape off the excess fat; 2. The skin tastes better after dry frying; 3. Put some salt to reduce the spicy flavor when frying Chaotianjiao; 4. Stir fry in high temperature.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiao Chao Rou Pi