Roast pigskin(kao zhu pi )

Roast pigskin

Introduction:

"In the market, it is often seen that after buying pork, some sellers are required to remove the pigskin and cut it into small pieces. See this scene, I am very distressed, throw away the collagen ah, than you bought the finished bird's nest to have nutrition. After the pigskin is cooked, it is full of elasticity and chewiness. If you like the soft and rotten pigskin, you can cook it for a while. The pigskin is softer and smoother, which can be said to melt in the mouth. When I buy the meat, I cut off the pigskin and store it separately. If I save a little more, I will cook it together, and then stir fry or boil the jelly. Pig skin contains a lot of collagen protein, 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 the cells, maintain a moist state, prevent premature wrinkles of the skin, and delay the aging process of the skin. In spring, when the wind blows hard, the only water in the body is blown away. We have to mend it quickly, otherwise the wrinkles will quietly climb up the corner of the eye, and it will be too late to mend at that time. Pigskin is rich in collagen and has special effect on wrinkle reduction and beauty. The roasted pigskin exudes the fragrance of cumin, and it is full of elasticity. After watching it for a long time, I don't know how to take a picture of the pigskin. Finally, I took a picture like this. The photo taking technology needs to be improved. "

Production steps:

Materials required:

Pigskin: 200g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Barbecue material: right amount

Cumin powder: right amount

Cumin granules: moderate amount

Pepper powder: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several days

Taste: cumin

Chinese PinYin : Kao Zhu Pi