Chinese Food
Braised pig skin
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Although the price of pigskin is very low, its nutritional value is not low. The protein content of pigskin is 2.5 times that of pork. Most of it is collagen, while the fat content is only half of pork. From the perspective of traditional Chinese medicine, pigskin tastes sweet and cool. It also has the effect of nourishing blood essence and nourishing skin.
Cooking ingredients
Cooking Steps
Step1:Put the pigskin in the hot pot and heat it for several times. Heat it until the surface is slightly zoome
Step2:After washing and cooling, cut the pigskin into long strips about 1.5cm wide. Put them into the pot, blanch them and drain them
Step3:Add ginger, garlic and dried chilli under the hot oil in the hot pot and stir fry until fragrant. Add the pigskin and stir fry until discolore
Step4:Add cooking wine, raw soy sauce and old soy sauce. Stir fry and colo
Step5:Next five powder, pepper powder. Continue to stir evenl
Step6:Pour in water that has not been used for pigskin. Turn to low heat and cook for about 1 hour
Step7:After cooking, use the big fire to collect the juice. The soft and tender braised pig skin will be finished
Step8:After a long massage with a small fire, the pigskin completely relaxed the tense body and became as soft and elastic as the gum.
Cooking tips:1. If the smell of pig skin is too heavy, you can scrape off the subcutaneous fat. Then you can marinate it with cooking wine to make it delicious.
