Fried pork skin with leek(jiu huang chao rou pi )

Fried pork skin with leek

Introduction:

"Chive yellow" is the product of Chinese chive which has been softened and cultivated. Leek is isolated from light, completely grow in the dark, because there is no sunlight supply, can not produce photosynthesis, synthesis of chlorophyll, grow into leek, will become yellow, known as "leek yellow". It is better to choose leaves without withering, rotting and green. The skin of pork usually refers to the skin of pork, which is rich in collagen and elastin. It can make cells plump, reduce wrinkles and enhance skin elasticity. Oily skin is made of dried pork skin and fried. This dish is made by soaking the oily skin in boiling water, cleaning it, cutting it into strips and frying it with leek yellow and seasoning. After the vegetables are finished, the color is beautiful, the texture of the meat is smooth, and the taste is fresh and fragrant; the leeks are bright and attractive, fresh and crisp. "

Production steps:

Step 1: raw material picture.

Step 2: put the dried skin into a bowl, pour in boiling water and soak until soft. Then, add edible alkali to the hot water, wash off the oil stains, and then rinse clean.

Step 3: put the rinsed skin on the chopping board and cut it into strips 1.5cm wide and 3.5cm long with a knife.

Step 4: remove the yellow leaves of leek and rinse with water.

Step 5: then, put it on the chopping board and cut it into 4cm long sections with a knife.

Step 6: remove the root of scallion, wash and cut into powder; peel ginger and cut into powder.

Step 7: wash the pan, put it on a high heat, add 500 grams of water to boil, blanch the pork skin, remove and rinse the oil with water.

Step 8: wash the pan, put it on a high fire, ladle in the vegetable oil and heat it to 60%.

Step 9: stir fry the meat strips, then add cooking wine, onion and ginger powder and soup to boil.

Step 10: add Meiji fresh soy sauce, white sugar and refined salt and cook until it tastes good.

Step 11: then put in the leek section.

Step 12: continue to stir fry until the leeks are soft.

Step 13: add monosodium glutamate, season, drizzle with sesame oil, take out the pot and dish.

Materials required:

Leek: 200g

Dried pork skin: 100g

Edible alkali: 1g

Chicken soup: 200g

Chives: 5g

Ginger: 2G

Refined salt: 3 G

Meiji fresh soy sauce: 5g

Sugar: 2G

MSG: 2G

Cooking wine: 5g

Vegetable oil: 30g

Sesame oil: 5g

Note: the key to making: 1. Dry meat skin should be soaked in boiling water, washed with alkaline water to remove oil stains, and then rinsed clean. 2. Select the leek with fat stem and strong leaves; stir fry the leek with high fire, and stir fry quickly, and it can be filled when it is slightly shriveled. 3. Don't thicken this dish. Don't put too much soy sauce. Preparation time: 20 minutes cooking time: 10 minutes

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiu Huang Chao Rou Pi