Chinese Food
Deep fried pork skin is a delicious product rich in collagen
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The story behind this dish - I have eaten it many times in Malaysia and I don't know what it is. The local people call it Yupiao. I don't know if there is any in Beijing. The local people use it to make soup. The soup is white and delicious. I can also make dishes. In these days, I can't wait to tidy up the skin of the meat in my home, fry it, and use it. I also want to tell you that pork skin can be eaten like this in addition to making meat skin jelly. It is rich in collagen. It can have a beauty effect on women.
Cooking ingredients
Cooking Steps
Step1:Prepare all fresh raw meat skin
Step2:Remove fat thoroughly from raw pork skin. Clean the back. Remove pig hair. Too much pig hair is recommended. Don't cut it off
Step3:The raw pork skin is all cleaned. You can take it out to air. I hang it out during the day. I take it to the balcony at night. I take pictures of dew outside at night. I'm afraid of the tid
Step4:It's like this after three days. The color turns brown. The skin is puffy. There's some grease on the skin. So we can move o
Step5:Boil with water. Put in 20 grams of edible alkali noodle
Step6:Mix the alkali noodles well in the pot. Clean all the dried pork skins. After that, it's better to wash them again with boiling water. Continue to dry them on the balcony
Step7:Prepare the oil pan. Put some oil in the pan. It's good enough
Step8:It's ok if the oil temperature is 50% hot. Fry it on the dried meat skin. There are many big and small white bubbles evenly.
Step9:All the dried meat skins are fried. Let them cool and put them up. When can you take them out and soak them in boiling water. You can make soup and stir fr
Cooking tips:Warm tip of silk scarf - A - deep fry the dried meat skin again. If not, deep fry it again. Don't fry it. B-the dried meat skin shall be spread as flat as possible during the drying process, and shall not be folded so as to be fully fried during the frying process. There are skills in making delicious dishes.
