It is of course the first choice to eat pork with autumn fat in autumn. The price is not expensive and the nutrition is rich. Whether it is braised or fried, it is very delicious. Today Rong'er will share 10 delicious pork recipes for everyone. It is not difficult to do , Drink and dinner, adults and children love to eat.
┄【Meat Sandwich】┄
〖List of ingredients〗 dough: 280g flour, 5g oilspan, 5gspan, 5gspan, 5gspan, 5gspan, ppan 13 : a tablespoon of flour, 3 grams of salt, 2 grams of thirteen spices, a tablespoon of hot oil
Braised pork: pork belly, shallot knots, ginger slices, cooking wine, a spoonful of water, a spoonful Oil, a handful of rock sugar, star anise, bay leaves, 2 tablespoons of soy sauce, 1 tablespoon of salt
〖Production steps〗
1. First come and mix the noodles, 500 grams of flour, 5 grams of sugar, 5 grams of yeast, mix After homogenization, add 280 grams of warm water, stir to form a flocculent dough, and then knead the dough.
2. After basic kneading, cover with plastic wrap and wake up for 10 minutes, and then knead it into a smooth dough. It is easier. Knead it smoothly in three or two, then cover with plastic wrap. Wake up to 2 times the size.
3. Add a tablespoon of flour, 3 grams of salt, 2 grams of thirteen spices, and a tablespoon of hot oil in a bowl. Adjust it to thin shortbread and let cool for later use.
4. Then let’s make some braised pork,Cut the pork belly into a pot under cold water, add green onion knots, ginger slices, and cooking wine to remove fishy. After boiling, skim the froth, and then fish out the meat.
5. Add a spoonful of water and a spoonful of oil to the pot, then add a handful of rock sugar to stir-fry the sugar color, stir-fry slowly over medium-low heat, stir-fry the pork belly and stir to color. Then add a spoonful of light soy sauce and a spoonful of dark soy sauce, and continue to stir-fry for a while to get the fat in the meat.
6. Then add boiling water to the meat in the pot, add ginger cooking wine, green onion knot, star anise, bay leaves, add 2 spoons of soybean paste and a spoon of salt to taste, and finally cover it with Cover and simmer for 1 hour.
7. When the dough wakes up, the inside is full of honeycombs. Take it out and move it to a cutting board to knead and exhaust. This dough is soft, so you can sprinkle some dry flour to prevent stickiness and knead it well. Rub the long strips and divide the dough into small pieces.
8. Then press each small dose with the palm of your hand and press it into a small cake, and then cover it with plastic wrap to prevent it from drying out.
9. Take a small cake and put a spoonful of shortbread in the middle, wrap it up like a bun, and roll it out when all is done. Take a dough and gently press it with a rolling pin. few times.
10. Then roll it into a larger round cake. When rolling, move it lightly, don't roll it.
11. After rolling out, preheat the electric baking pan without brushing oil.Put it in the dough and broil.
12. Seared until the two sides are slightly bulged and clip it out, then put it in a baking tray.
Then put it in the oven and bake it for 6 minutes at 190 degrees. You see, everything is bulging. Our hollow biscuits is ready.
is swollen and won’t collapse when let’s cool. Let’s cut it and look at it. The inside is hollow, and it’s very fragrant to eat directly with pastry, but I still prefer it. Eat meat and vegetables together.
At this time, we will fish out the marinated meat and chop it up. There is no coriander in the house. I used a little cucumber to mix together. The crispy, tender and tender taste is also very delicious.
then scooped into the sesame seed, and then topped with the soup
filled with special fillings, the meat filled with special fillings, and the was filled with special ingredients. Have an appetite.
┄【Glutinous Rice Sausage】┄
〖List of ingredients〗 500g pork intestines, ginger minced glutinous mushrooms, 1 span onion, 500g ginger, 13 span onions , Salt, light soy sauce, cooking wine, oyster sauce, pepper, salt, sugar, light soy sauce, dark soy sauce, oyster sauce
〖Production steps〗
1, 500 grams of glutinous rice soak in water overnight;
2. After the casing is rinsed with water,Add white wine and marinate for half an hour to remove the taste. fills the sausage and rinses twice before;
3. Clean the pork skin after 500 grams of pork. Then cut the pieces and add them to the food processor to grind them into meat fillings;
4. After pouring out, start seasoning, minced ginger, green onion, salt, light soy sauce, cooking wine, oyster sauce, pepper, Stir well, cover with plastic wrap and marinate for 30 minutes;
5. Then prepare an onion and an appropriate amount of shiitake mushrooms. Cut the onion in half and then directly dice the shiitake mushrooms. After all the cuts are finished, put them up for later use;
6. Then pour out the soaked glutinous rice to control the moisture;
_p13span oil,
span onion 7,
Stir fry with shiitake mushrooms, stir fry together with glutinous rice, stir-fry well, add salt, sugar, light soy sauce, dark soy sauce, oyster sauce to taste, then turn off the heat and let out to let cool;
8. After cooling completely, pour into the meat filling, stir and mix evenly. If you want a reddish color, you can add half a spoon of red cookie rice noodles. After mixing well, you can pour the sausage;
9. Brush oil on the head of the enema,After you take out the casing and tie a knot on one end, prepare the enema. First, put all the casings on, and then fill the enema with glutinous rice filling, like this, you can pour it. There must be room for expansion, otherwise the casing will burst;
10. After filling, tie the knot, and after filling it, use a string to tie the section like a sausage in the middle, and then tie it with a toothpick Put a small hole to prevent the flatulence from breaking;
11. Then you can steam it in the pot, put it in the steamer and steam it on medium and low heat for 40 minutes, not high heat, otherwise it will be easy to steam. When the time is up, you can get out of the pot.
delicious glutinous rice sausage is ready! You don't need to dry it or boil it, just cut it into small pieces and then you can eat it. The salty, soft and glutinous taste is especially fragrant. I usually get tired of eating crispy sausage and corn sausage. If you don't finish it, you can put it in the refrigerator and keep it in the refrigerator. It is also very convenient to eat.
┄【Sauce elbow】┄
The fragrant , looks ruddy in color, you like this delicious, fatty meat, don’t miss it. Home-made delicious, you must learn the following method!
〖List of ingredients〗 Ingredients: 1 pork elbow, rock sugar, salt, light soy sauce
Spices: star anise, cinnamon, bay leaf, clove _ grass fruit, span14span, nutmeg, pepper, tangerine peel
〖Production steps〗
1. Let's clean this elbow first.I bought this elbow from the foreleg. The skin is thicker, the ribs are more, and the lean meat is more. It is more delicious when stewed;
2. After it is cleaned, blanch it first, and let it be cold under water. In the pot, add green onion knot, ginger slices and cooking wine to get rid of the fishy. After boiling, skim the foam, and then let it continue to cook for 8 minutes, so that the blood foam in the elbow can be completely boiled;
3 , After cooking, take it out and wash it with cold water;
4. Then we will prepare spices, star anise, cinnamon, bay leaves, cloves, grass fruits, nutmeg, Chinese pepper, tangerine peel;
5. For these spices, we will put them in a spice bag first and tighten them;
6. Start the pot and turn it on a medium-to-low heat. Let’s add 2 pinches of rock sugar and half a bowl of water to the pot. The rock sugar is heated to dissolve and heat up to turn into a caramel color. This process takes about 15 minutes;
7. When the sugar color changes to dark amber, immediately pour boiling water, and then add the spice bag to slightly cook out the aroma , Then put in the elbow, cooking wine, green onion knot, ginger;
8. Then continue to add water, the amount of water should basically be able to submerge the elbow, so as to satisfy the long-term stewing, and the longer the stewing time, Not only can the elbow be simmered until the skin is crispy and the meat is rotten, but the long-term high temperature can also decompose the oil in the elbow, so that it will not be greasy; Cover the lid and simmer for 3 hours. During the period, remember to turn it over. "Slow the fire, reduce the amount of water, and it will be beautiful when the fire is full" is the 13-character secret of roasting meat. ;
10. When the pot is cooked for 3 hours, there is still some soup,At this time, we add salt and light soy sauce to it, then open the lid and collect the juice over a medium-high heat, and scoop up the soup every few minutes and pour it over the surface of the hoof;
11, half an hour The left and right soup is almost collected, and finally it is ready to be served on a plate, and two spoonfuls of soup are added to it, and our sauce elbow is ready.
is really super fragrant, the color is ruddy and beautiful, it tastes crisp and soft, fat but not greasy, thin but not woody. Especially pigskin, super Q bomb, this is my favorite place to eat, full of collagen in one bite.
┄【Mei Cai Kou Rou】┄
This Mei Cai Kou Rou is fat but not greasy, soft and mellow, it is perfect with rice;
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img Ingredients list: a large piece of pork belly, green onion knots, ginger slices, cooking wine, dark soy sauce, cooking oil, a handful of plum dried vegetables, chives, ginger, garlic and star anise
〖Preparation steps〗
1. Prepare one first The big piece of pork belly, clean it and cut into four pieces, then put it in the pot to burn off the hair on the pig skin, don’t need to put oil in the pot, just turn on the fire and heat it, and turn the pig skin side down after the pot is heated. After the pig skin becomes a little charred, turn off the heat and take it out. Then use a knife to scrape the pig skin, so that the pig hair is cleaned;
2. Put the pork belly in the pot, add water, green onion knots, ginger slices, and cooking wine. After the fire is boiled, use a spoon to skim the foam
Then continue to cook for 10 minutes. Put it inside, then pour a large spoonful of soy sauce and spread it evenly, and evenly paint on each side;
After finishing, start piercing.Toothpicks or needles can be used. Directly pierce dense small holes in the skin of the pork. After tying, apply the soy sauce on each side of the pork belly again, and soak the skin down for 10 minutes;
3. Take out the meat after 10 minutes, put it on the drying rack and place the meat skin up to dry, so that the dark soy sauce is completely absorbed;
4. Time to dry the dark soy sauce We prepare a handful of dried plums Soak in cold water for a while. If you like to eat a bit softer, you can soak it in advance;
5. After the skin is dried, heat up the pot with oil, so that the oil can cover the skin, remember to add the meat, The skin is facing down;
Fry on low heat, put it down and cover the pot, and it will be done in three minutes on medium and low fire, and the skin will be fried until charred;
Take After it comes out, put it in the first boiled meat soup to soak for an hour. At this time, the dried plums are also soaked, squeeze the water and set aside;
6. Then use the fried pork skin oil Saute the shallots, ginger, garlic and star anise, then add the dried plums and stir-fry together
stir well and add a spoonful of salt, half a spoon of sugar, two spoons of light soy sauce, a spoon of dark soy sauce, and half a bowl of broth , Then cover and simmer for 5 minutes, the soup in the pot is almost dried up and served out;
7. We prepare another bowl: add 1 spoon of sugar, 2 spoons of light soy sauce, 1 spoon Soy sauce, 2 scoops of cooking wine, 1 scoop of pepper, mix well and put it aside for later use;
8. After soaking the pork belly to the effect of a tiger skin, you don’t need to soak it. Take out the pork skin up. slice,After cutting, put it into a big bowl first
pour in the sauce that has just been mixed, mix well and marinate for 10 minutes to color and taste
marinate Put it into the bowl where you prepare the steamed meat, place the meat skin down in sequence, flatten it with the palm of your hand, and then spread the fried dried plums. After pressing it, you can steam it in the pot;
9. Pour more water in the pot. After the high fire SAIC, turn to medium and low heat and steam for 2 hours. When time is up, you can cook out;
On the meat bowl, quickly invert it, sprinkle a little green onion while it is hot, and the fragrant plum meat is the best. It's very enjoyable, and it's very face-to-face when it comes to banquets.
┄【Shredded pork with garlic moss】┄
〖List of ingredients〗 Two handfuls of garlic moss, a spoonful of salt, a red pepper, a small piece of salt Pepper, cooking wine, light soy sauce, oyster sauce, chicken essence
〖Production steps〗
1. These are two garlic moss I bought at the market. The garlic moss are very tender this season. Just remove the garlic moss cap. Now, the garlic moss cap can be eaten with fried eggs, and it is very fragrant;
2. Then we clean the garlic moss and put it directly on the cutting board after washing, and lightly tap a few with a knife before cutting.
3. After cutting it, it will be easier for us to fry it, and then it will be easier to taste.Add a spoonful of salt, mix well and marinate for 5 minutes, marinate for a while and then stir-fry it will make the garlic moss crisper; Remove the seeds first, then cut them in half and then cut into strips. After cutting, install them first;
5. Then cut some green onion, ginger and garlic. Slice the ginger first and then mince. Three cloves of garlic are enough.
6. Finally, we will prepare a small piece of green onion. Small pieces of lean meat, first slice, then cut into strips, and put it into a bowl after cutting;
7. Add a spoonful of salt, half a spoonful of pepper, a spoonful of cooking wine, and a spoonful of soy sauce , Half a spoonful of oyster sauce, mix evenly with your hands, then beat in an egg white, continue to mix evenly, add a spoonful of cornstarch, the egg white and starch can better lock the moisture in the shredded pork and make the shredded pork more smooth and tender;
8. At this time, our garlic moss is also marinated. First put it in a steamer and steam it. After the water is boiled, it will be heated for one and a half minutes, then take it out for use;
9 , Heat oil in the pan, add green onion, ginger and garlic until fragrant, then add the shredded pork and stir fry until the color of the shredded pork turns white, then pour the garlic moss and chili;
10. Stir-fry for 30 seconds Then start seasoning, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of chicken essence, stir well and you can get out of the pan. The fragrant shredded pork with garlic moss is ready;
The
color is emerald green, and the taste is very crisp and refreshing.It does not need to be blanched or deep-fried. It not only retains the nutrients of the garlic moss, but also retains its beautiful color and crunchy taste. The method is simpler than blanching and deep-frying.
┄【Meatloaf】┄
This is a kind of pork belly to make a fresh way to eat. If you are tired of braised pork, you just have to change the taste. One method and two ways to eat. Let’s take a look. Bar!
No matter how you eat pork patties, there is always its flavor in it. It is nutritious and delicious. When combined with your favorite vegetables, it is a nutritious delicacy. However, the meat we make is usually dry and firewood, but if it is paired with yam, it will become particularly fluffy and a little sticky, making the meat tender and delicious.
〖List of ingredients〗 Main ingredients: 2 catties of pork belly, 1 handful of dried shiitake mushrooms, 1 yam, 1 green onion, 2 spoons of soy sauce, 1 spoon of cornstarch, 1 spoon of sweet potato powder
Seasoning: salt , Sugar, light soy sauce, oyster sauce, cooking wine, chicken essence, pepper, egg white, scallion oil
〖Production steps〗
1. A handful of dried shiitake mushrooms, first soak in warm water;
2. Then prepare a piece of yam, put on gloves and peel it first, then cut it into small circles. After cutting it, put it in water to soak in order to prevent oxidation and discoloration; Put it up for later use, and then cut a piece of ginger into slices of ginger;
4. Then we will process the pork, here is 2 catties of pork belly, the fat and thin ones will taste better. Do not cut off the skin;
5. Then change the knife to cut into small pieces, and add it directly to the food processor.Add ginger slices together and grind them into meat fillings. After finishing, put them into a larger bowl;
6. Then squeeze the soaked shiitake mushrooms and squeeze them into small pieces with a food processor. Granules, packed with meat filling, and then a handful of chopped green onions;
7. Start seasoning, salt, sugar, light soy sauce, oyster sauce, cooking wine, chicken essence, pepper, and then 2 One egg white and a large spoonful of scallion oil. If there is no scallion oil, use sesame oil, which can better lock the gravy and increase the aroma;
8. Then directly stir evenly and whipped up. The minced meat is in this sticky state;
9. After the minced meat is processed, we take a steaming dish, first surround the yam in a circle, and then put the minced meat in the middle, Sort it out a little and spread it evenly;
10, then put an egg yolk in the middle of the minced meat, this is the first way to eat, steamed meat cake with yam;
11. Then we use the leftover meat filling to make the second way of eating, first add a tablespoon of sweet potato flour to the meat filling, our own sweet potato flour will have some granular shape, it doesn’t matter, just directly Knead it well, just knead until you can't see the sweet potato flour;
12. Remember to prepare a mold, brush the oil first to prevent sticking, and then put the meat filling that has just been kneaded in and press firmly Spread evenly on the surface and steam it in the pot after all is done;
13. Although the taste of these two kinds of meat cakes is different, they are all directly steamed in the pot, and the cold water is large. The pot, the water will be boiled and the time will be recorded after the SAIC, the high heat can be fully steamed in 20 minutes, and then take it out first after turning off the heat.Let it cool with the sweet potato flour;
14. We will make the portion with yam directly. After the pot is heated, pour all the soup in the plate, and then Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch, cook on medium-low heat until bubbling, and continue to simmer into a thick sauce, probably like this;
15. Turn off the heat and put the sauce directly Pour on the meatloaf and yam, then sprinkle with chopped green onion to increase the fragrance and color. If you like spicy food, you can add some chili. The delicious steamed meatloaf with yam is ready;
16. Next Let's take a look at the sweet potato flour meatloaf in the mold. After letting it cool, it will be inverted and unmolded, and then cut into thick slices. The advantage of this method is that it can be stored directly in the refrigerator if you can't finish it, just like ours. Just like fish cake , it’s very convenient to eat as you go. You can just take it out when you eat it normally;
17. First boil water in the pot, add some seaweed and shrimp skin to freshen after the water is boiled. Add the meat slices and cook together. After boiling, add some salt to taste. Sprinkle some chopped green onion before serving. It will be a super delicious fresh broth.
The Reunion Yam Steamed Meat Cake is tender and juicy, salty, fragrant and tender. The meat patties are paired with yam, which is just a synthesis of the taste. It tastes refreshing and not greasy, and very refreshing. This is the first way to eat meatloaf, which is simple, easy and nutritious;
Fresh broth, the soup is fresh and smooth, and sweet potato powder is added, which will bring a little bit of Q bombs when eating, which is light and nourishes the stomach. Nutrition.
┄【Hot trotter】┄
The family version of trotter is simple and delicious.Full of collagen, Q elasticity is soft and waxy, melts in the mouth, blending sweet and salty. Especially the lean meat clinging to the pork bones, mixed in between the soft bouncy pig skin, one mouthful, the sauce has a beautiful aroma and a spicy flavor, which is both delicious and greedy. Wow, it smells so good!
〖List of ingredients〗 2 trotters, sliced ginger, garlic, star anise, cinnamon, bay leaves, pepper, dried chili, soy sauce, soy sauce, cooking wine, oyster sauce, soy sauce
〖 Production steps
1. These are the two trotters I bought. They were chopped in advance, cleaned with water, and then taken out to control the moisture;
2. Boiling water, Boil the trotters under cold water, then add green onion knots, ginger slices and cooking wine to remove the fishy. After boiling over high heat, use a spoon to skim the scum, then take out the and wash it again with cold water. Wash all the scum on the surface of After cleaning, take it out and control the moisture;
3. Let's cut some ginger and garlic, and cut them into garlic and ginger slices;
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1p, cut When you're done, start the pot and cook the oil, add a handful of rock sugar and fry the sugar color first, and slowly fry on a low fire. When you see the bubbling in the pan, pour the trotters and stir fry quickly. The color of the trotters will instantly become beautiful. Get up;
5. Stir-fry each piece of trotters evenly and then increase the ingredients, sliced ginger, garlic, star anise, cinnamon, bay leaf, pepper, dried chili, continue Stir fry until fragrant;
6. After frying the aroma, start seasoning,Soy sauce, dark soy sauce, cooking wine, oyster sauce, and another spoonful of soy sauce, stir-fry evenly, pour in boiling water, add enough water at a time, add two green onions, boil over high heat to medium and low heat, then cover and simmer 90 minutes;
7. After 90 minutes, let’s open the lid and take a look. The soup in the pot has been reduced by half, and the color of the pig’s feet has become ruddy and shiny. You can taste it at this time Salty, add salt and pepper according to personal taste;
8. Then turn off the heat and cover the lid and continue simmering for 2 hours to add more flavor to the trotters. After 2 hours, our The braised trotters are ready.
is really super soft and soft, the color is also very beautiful, at the end, sprinkle a little green onion and you can start directly! The fragrant glutinous glutinous, it will be more vigorous when it is cooled, and it will be full of collagen after a bite, and it will not feel greasy!
┄【Yuanbao Braised Pork】┄
There are many ways to make pork belly, but my favorite is to eat it with quail eggs. After some stew, quail eggs Q ball tendons The charred meat is tender, the braised pork is red and attractive in color, the fat is soft but not greasy, and the lean meat is crisp but not broken.
〖List of ingredients〗 1 piece of pork belly, 2 catties of quail eggs, 1 spoon of soy sauce, 2 spoons of soy sauce, 1 spoon of oyster sauce, appropriate amount of onion, ginger, garlic, star anise, cinnamon, bay leaf_p1
〖Production steps〗
1. Start by boiling water,Pour the quail eggs in and boil, cover and cook for 5 minutes. The quail eggs are relatively small and easy to cook;
2. After cooking, remove it and put it in cold water to cool down and peel off the shell. Then put it aside for later;
3. Then we prepare a piece of pork belly. We must choose this fat and thin one. It will taste soft and waxy and not greasy when it is made. Let’s change the pork belly. Cut into pieces with a knife;
4. Then put it in the pot, don’t need to put anything in the pot, just turn on the fire and heat it, then we will press the skin of the meat against the bottom of the pot and rub it back and forth, . Boil the pig hair, and pig skin can be taken out as long as it is slightly blistered;
5. Then pour cold water into the pot, pour the pork belly, add cooking wine, ginger, Scallion knots and pepper to get rid of fishy. After boiling on high heat, we will skim the froth, and then continue to cook for 8 minutes. The pork belly will cook for a while to cook some fat, and it will not feel greasy to eat;
6. After cooking, take it out and wash it again with water to clean all the foam on the surface, and then control the moisture;
7. Heat oil in the pot and add a small pinch of rock sugar Stir-fry the sugar color on a low fire, then add the pork belly quickly stir fry on medium and low heat, stir fry until it is colored, add star anise, cinnamon, bay leaves, green onion, ginger, garlic and stir evenly;
8. Add 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oyster sauce after the aroma,And the boiled water just under the pork belly, we can cover the pot after the high fire boils, then turn to medium and low heat and simmer for 30 minutes;
9. After 30 minutes, pour the quail eggs in and boil it again. A spoonful of salt and an appropriate amount of pepper to taste, stir evenly, cover the lid and continue to simmer for half an hour;
10. After half an hour, the soup in the pot is also dried The color of the pork belly has also become super attractive. Finally, sprinkle some white sesame seeds and small green onions to decorate, and the fragrant ingot braised pork is ready.
The color is rosy, the taste is not greasy, and it is super soft. The chopsticks will break when you just clamp it. It is really delicious. There are also super tasty quail eggs, is eaten with pork belly, not only can absorb the rich and delicious soup, but also can neutralize the taste, it tastes delicious and served with rice.
┄[fried pigskin]┄
Friends who have pigskin at home should never throw it away. Try this method, it’s delicious, it’s chewy and smoother than pigskin jelly It's so delicious!
〖List of ingredients〗 3 catties of pig skin, 2 star anises, 3 slices of bay leaves, 1 pepper, green onion, garlic, mushrooms, yuba, pork belly
〖Production steps〗
1, First cut some ginger and green onions, and cut them into slices;
2. Clean the pigskin and cook in a pot under cold water, add ginger, green onions, cooking wine to remove the smell, then add 2 star anise and 3 fragrant slices Leaf 1 Add the peppercorns to the fragrant, boil on high heat and turn to medium-low heat and continue to cook for 10 minutes.You can turn off the heat and fish it out;
3. The boiled pigskin is broken with a single poke with chopsticks, then wash it with clean water, and then directly put it on the cutting board, hold the knife diagonally, first The fat oil on the inner wall of the pigskin is scraped off. You must scrape it all clean, so that the pigskin will be delicious and not greasy;
4. Remember to look at the pigskin after the fat is cleaned. If the hair is not cleaned, please pull it out. After all the processing is done, cut into small pieces;
5. The next step is to dry it and place it in a well-ventilated place without sun, for three days It dries on the left and right sides. The dried pigskin is hard, but it can be hung in a ventilated and dry place. It won’t be broken for as long as bacon. It’s very convenient to fry as you eat;
6. Then start frying. Heat the oil in the pan. The oil must be more. First, heat the oil to 80% hot. You can use the chopsticks to test the temperature of the oil first, and the chopsticks can bubble quickly around the area;
7. Let’s throw a piece of pigskin in and try to see if it can swell quickly. Look, it will all become bigger and drummed in a few seconds. Now you can safely put the pigskin in and fry it. Don’t put too much at a time, it’s best to fry in batches, and the fry will be more even;
8. As long as the oil temperature is high enough, this pork skin will fry very quickly, just like potato chips, all at once. It's all inflated, like this, it can be fished out. After it is fried, sprinkle with salt and pepper while it is hot and it tastes crispy and crispy, even better than potato chips;
9. Can't you eat The finished product can be packed and cooked and eaten slowly. Whether it is cold salad, soup or stir-frying, it is very fragrant. When eating, take it out and soak it in water first. The soaked pork skin is very soft.The volume will become bigger and more bulging;
10. Spread shredded onion, garlic, mushrooms, and yuba on the bottom of the casserole, and then some pork belly. I fried this pork belly in advance and it tastes more delicious;
11. Finally, add the pork skin and start seasoning, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of bean paste, 1 spoon of cooking wine, 1 spoon of salt, half a spoon of pepper, and a bowl of boiling water , Cover the lid and simmer for 15 minutes.
It is really super fragrant after it is out of the pot. The Q-ball pig skin is cooked with pork belly. The skin is full of the soup, and it tastes super tasty and very chewy. It's really suitable for winter. It's warm and delicious. If you like it, try it quickly.
┄【Pigskin Jelly】┄
Generally boiled pigskin jelly is used. Today, let’s change the method and make it to ensure crystal clearness and elasticity!
〖List of ingredients〗 2 catties of pig skin, 2 star anises, 2 bay leaves, 2 spoons of cooking wine, 1 spoon of salt
〖Production steps〗
p0 Catty pigskin, clean it again;
2. Then boil in a pot under cold water, continue to boil for 8 minutes after the water is boiled, and the chopsticks can be inserted through the pigskin and the heat can be removed;
3. Take out the skin of the meat and put it in cold water again,Then continue to scrape off the fat with a knife. After cooking, it will be easier to scrape. Hold the knife diagonally to scrape off all the fat little by little, and then process the pig hair. You can burn it with fire or pull it off directly;
4. After all the processing is clean, put it into a bowl, add 2 tablespoons of salt and start rubbing the pig skin. This can rub and rub the dirt remaining on the skin. After being processed in this way, it will be boiled again. skin jelly will not have a fishy smell. After kneading it, add water to clean it. Just wash it twice;
5. Now the pig skin is very clean, then Cut directly, the finer the cut, the better the boiled pork skin will be, and all cut and put it first;
6. Then prepare 2 spice packs and add some ginger slices and green onions to them. 2 more star anises and 2 bay leaves, just tighten them;
7. Then add pig skin to the pot, and then press the ratio of 1 catty of pig skin to 3 catties to 4 catties of water Add water, add the spice bag, add another spoonful of salt to taste, and 2 spoons of cooking wine to get rid of the fishy.
If you like a little bit of color, add some light soy sauce. I made two, one added One kind of light soy sauce is not added;
8. After mixing it, steam it in the pot. This pot can’t fit into the steamer, so I changed a large bowl, cold water pot, 2 medium heat Hour,Halfway through, you can check if the water in the steamer is enough, remember to add it to avoid boiling dry;
9. After steaming, take out the spice bag and pour it out without water. In the oil-free mold, the skin jelly is crystal clear after being completely frozen. The temperature here is just a few degrees, so there is no need to put in the refrigerator. Here is the skin jelly that has been frozen overnight;
10. Let’s take a look. It’s really a super Q bomb. You can take it out with a shovel.
looks like a real crystal without light soy sauce Translucent, translucent and very beautiful. The color of the light soy sauce is darker, it is also a super Q bomb, and the color looks very beautiful.
When you eat it, you can just cut it into pieces or slices, and finally make a dipping sauce. Add garlic, coriander, light soy sauce, vinegar, sugar, and chili oil to the bowl. , Add some sesame oil and mix well. Finally, pour it on top of the pig skin jelly and start eating. The delicious skin jelly is ready!
is tender and refreshing, full of collagen in one bite, you can also beautify your face! Make it by yourself at home, with real materials, clean and sanitary, and eat with confidence. If you like it, try it out!
.is committed to using the simplest ingredients,To share the most delicious delicacies and snacks for you, I am Rong'er. I will share a delicacy for you every day. Learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and favorite, thank you for your support! See you next time.
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