Fried pig skin in cold sauce(liang ban zha zhu pi )

Fried pig skin in cold sauce

Introduction:

"Deep fried pigskin can be used to stir up cold dishes, make soup, or cook with other vegetables. It is fragrant but not greasy, porous and smooth, and full of elasticity, which is the feeling of" Q "as the saying goes. Pig skin contains a lot of collagen, which can be transformed into gelatin in the process of cooking. Gelatin has a reticular space structure. 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 cells, keep them moist, prevent skin from premature wrinkles, and delay skin aging. "

Production steps:

Step 1: wash and dry the pigskin.

Step 2: pour enough vegetable oil into the pot. When the oil is 70% hot, put it into the dried pig skin and fry it over low heat.

Step 3: fry the pigskin in low heat to make it fluffy and yellow. Take out the fried pigskin and control the clean oil.

Step 4: put the fried pig skin into the boiling water pot and soak it for about 6 hours.

Step 5: dry the soaked pig skin and cut it into thin strips.

Step 6: peel the cucumber and cut the hob block.

Step 7: put the cubes into a clean container, sprinkle a little salt and marinate for 10 minutes.

Step 8: control the pickled water and pour in the garlic.

Step 9: pour in a teaspoon of cold vinegar.

Step 10: add 1 / 2 tbsp of delicious soy sauce.

Step 11: add some chili oil.

Step 12: sprinkle some refined salt and mix well.

Materials required:

Dried pigskin: appropriate amount

Cucumber: moderate

Vegetable oil: right amount

Refined salt: right amount

Garlic: right amount

Cold vinegar: right amount

Delicious soy sauce: right amount

Chili oil: right amount

Note: 1, fried pig skin with warm water to wash bubble until the meat is loose, white pig skin, can be used to cook. 2. The soaked fried pig skin is elastic but not greasy, porous and smooth.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Liang Ban Zha Zhu Pi