Sauted pig skin with pickled cucumber(suan huang gua chao zhu pi )

Sauted pig skin with pickled cucumber

Introduction:

"It's cold and dry in winter, and skin is prone to wrinkle due to lack of water. In order to reduce wrinkles, you can eat more pigskin in winter. Pigskin is rich in collagen, which can promote cell water storage, alleviate skin aging, and smooth fine lines. Pigskin has important physiological health care effects on human skin, tendons, bones, and hair. I like the soft taste and full Q of pigskin So I often buy some pig skin for cooking

Production steps:

Step 1: remove the remaining hair from the pigskin, scrape it clean and cook it in a skillet.

Step 2: remove the excess oil from the cooked pigskin, wash it and cut it into small pieces.

Step 3: cut the pickled cucumber into small pieces and set aside.

Step 4: Chop ginger and garlic, and prepare a spoonful of chopped pepper.

Step 5: heat up the oil in the frying pan, add ginger, garlic and chopped pepper, stir fry until fragrant.

Step 6: add the pickled cucumber and stir fry for a while.

Step 7: add the pigskin and stir fry for a while.

Step 8: stir in a spoonful of soy sauce and stir well.

Step 9: add a small amount of chicken powder and stir fry evenly. Pour in a little sesame oil and stir fry evenly.

Materials required:

Pigskin: 200g

Pickled cucumber: 200g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Chopped pepper: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Chicken powder: right amount

Note: 1, buy back the pigskin must be scraped clean to remove the residual pile. 2. After the pigskin is cooked, scrape off the excess grease and clean it. 3. Pickled cucumber has salty taste, this dish can not put salt or less salt.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan Huang Gua Chao Zhu Pi