Hot and sour pork skin(suan la zhu rou pi )

Hot and sour pork skin

Introduction:

"Pig skin contains a large amount of collagen, which can be transformed into gelatin in the cooking process. It can combine with a lot of water, enhance the physiological metabolism of cells, effectively improve the physiological function of the body and the water storage function of skin tissue cells, moisturize the cells, maintain a moist state, prevent premature wrinkles of the skin, and delay the aging process of the skin. Some people may not like pig skin, but for me, they have a stubborn preference, so that as long as the taste is similar, such as pig feet, chicken feet, duck feet and so on, they all like it very much. Pig skin to buy a two or three dollars can eat several meals, super cheap said. It's delicious to bite. However, although it's delicious, it's easy to get greasy after eating a few pieces. This cooking method effectively reduces the feeling of greasy. At the same time, the sour and sweet taste, coupled with a little spicy taste, is also a very economical and nutritious dish. "

Production steps:

Step 1: raw material: Processed pig skin, green pepper, red pepper, carrot, onion, ginger, garlic, Chinese prickly ash

Step 2: wash the pork skin, put it into the pot, add wine and a few pieces of ginger, boil the water for two minutes, remove and rinse the foam.

Step 3: scrape the inside of each pig skin clean, press the leftmost side of the skin with the left hand, and scrape it back and forth from left to right with a knife in the right hand until the fat is scraped clean. The surface of pigskin is scraped several times in the same way. Remove the PigHair with tweezers or eyebrow clip before pulling it out.

Step 4: scrape the fat oil, remove the pig hair, rinse it, remove the water from the pan, add the processed meat skin, cook the cooking wine and ginger slices for seven or eight minutes, remove and shred. (forget to take pictures, borrow the picture from step 2)

Step 5: heat up the oil, saute shallot, ginger, garlic, pepper and pepper.

Step 6: add shredded red pepper, shredded carrot and shredded green pepper and stir fry for a while. Add shredded pig skin and continue to stir fry.

Step 7: pour in a little cooking wine.

Step 8: a little soy sauce.

Step 9: put the right amount of vinegar, the amount can be more appropriate.

Step 10: drizzle a few drops of soy sauce.

Step 11: put in a large spoon of sugar. (the amount can be adjusted according to your own taste.)

Step 12: put in a spoonful of salt.

Step 13: stir fry evenly, add a little boiling water, cover for one minute, then stir fry until the water is almost enough.

Materials required:

Pigskin: right amount

Red pepper: right amount

Green pepper: right amount

Carrot: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Soy sauce: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Note: the cooking time of pork skin can be adjusted according to my own preference. I like to be a little bit chewy, and I like to eat soft and rotten meat. I can blanch the water, treat the fat oil and pig hair, and then delay the cooking time for 20 or 30 minutes. I just adjust the time according to my own taste.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan La Zhu Rou Pi