[meat skin turns into squid roll](rou pi bian shen you yu juan )

[meat skin turns into squid roll]

Introduction:

"My uncle bought a local pig in the countryside. After killing it, we shared it together. We boiled a lot of lard with fat meat. The smell is completely devoid of pig's coquettish smell. It's really the smell of pig's oil that I smelled when I was a child. It's something that feed pigs can't eat. But our place is small, so it's very easy to eat local pigs. Why do people like eating now Farmhouse dishes and local dishes are natural and delicious, including the dish I made. Pork skin doesn't smell bad, but tastes delicious after frying. It's said that Korean people eat barbecue and fried pork skin, isn't it true? This time, the skin of the meat was very good, neat and uniform in thickness. Half of the meat was made into jelly. I thought about how to eat the remaining half. Later, I was inspired to stir fry the hot and sour skin of the meat. I had the taste of the restaurant outside, but I'm ready to eat. If you have a chance, you must have a try! "

Production steps:

Step 1: skin appropriate, cold water pot.

Step 2: Boil the water for another five minutes, remove it, pluck it with tweezers and scrape the oil with a knife.

Step 3: boil with water again.

Step 4: cook for ten minutes.

Step 5: prepare the material, the skin must choose the part of the roll, and the rest will be the jelly.

Step 6: slice ginger and garlic, cut cauliflower into small flowers, wash green pepper and red pepper, cut into small pieces, cut flower knife on the surface of meat skin, and then change into small pieces.

Step 7: blanch cauliflower.

Step 8: blanch the skin again, depending on the degree of softness and rottenness, you can cook it a little, which is conducive to curling again.

Step 9: because it's fast food, first adjust a juice, half a teaspoon of salt.

Step 10: a little chicken essence.

Step 11: Pepper a little.

Step 12: 1 tbsp soy sauce, 2 tbsp vinegar.

Step 13: chili powder, sugar.

Step 14: appropriate amount of starch, 5 tbsp water, stir well.

Step 15: blanch the pigskin.

Step 16: boiled cauliflower with cold water.

Step 17: stir fry the green and red peppers for a while with a little oil, then add a little salt.

Step 18: prepare the bowl.

Step 19: first add the pig skin and stir until the surface is brown, a little tiger skin feeling, so that the texture can be seen more clearly, more like squid, and then add garlic and ginger slices and stir until fragrant.

Step 20: add the sauce and it thickens quickly. The sauce is covered with the skin.

Step 21: add cauliflower, green pepper and red pepper.

Step 22: cauliflower and green red pepper are processed, stir fry evenly, you can immediately out of the pot, otherwise Green Red Pepper Soft prone is not good-looking and delicious.

Materials required:

Pigskin: right amount

Cauliflower: moderate

Green pepper: one

Red pepper: one

Coriander: for decoration

Ginger slices: right amount

Garlic slices: appropriate amount

Salt: half a teaspoon

Chicken essence: a little

Pepper: a little

Soy sauce: 1 tbsp

Vinegar: 2 tbsp

Chili powder: appropriate amount

Sugar: a little

Starch: right amount

Note: 1., because Kwai Tai is fast food, so adjusting the sauce in advance can effectively guarantee the cooking time and the accuracy of the materials. 2. The pigskin needs to be cleaned. 3. Blanch cauliflower in advance and then cool water to ensure crisp taste. Stir green and red peppers with oil to make the finished product bright.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Rou Pi Bian Shen You Yu Juan