Chinese Food
Spicy pork skin
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Pig skin contains a lot of collagen which can be converted into gelatin in the cooking process. Gelatin has a network space structure. It can combine a lot of water, promote the physiological metabolism of cells, effectively improve the physiological function of the body and the water storage function of skin tissue cells, make the skin cells moist, keep moist, prevent the skin from premature wrinkles, and then play a role in delaying the aging of the skin. In addition, the protein content in pig skin is 2.5 times that of pork, the carbohydrate content is 4 times higher than pork, and the fat content is only 1 / 2 of pork.
Cooking ingredients
Cooking Steps
Step1:The pigskin scrapes off the grease inside, as well as the hair and mud on the surface. Wash and cool the pot. Add a little pepper and ginger. Bring to a boil over high heat until foamy. Roll the skin slightly and put it in cold water. Take it out. If it's the oil on the meat skin that hasn't been completely scraped off, it's much more convenient to use a knif
Step2:Wash and shred celery and pepper. Slice ginger and garlic. Cut meat skin into shreds
Step3:Add some oil into the pot. Heat the oil and then add the chopped ginger and garlic to the pot
Step4:Stir fry the meat skin for a while after it has a good smel
Step5:Add a tablespoon of chili sauce, cooking wine and stir fry over high hea
Step6:Add shredded celery and red pepper and stir fry. If it's too dry, add a little water. But not too much
Step7:Stir fry until celery is broken. Season with salt and pepper, pepper and chicken essenc
Step8:Drop a little vinegar into the pot before leaving and stir fry evenl
Cooking tips:1. In the process of processing the meat skin, remember to cool the pot. With the temperature rising, the dirty things in the meat skin will be slowly boiled out. In the hot water pot, the meat skin will solidify in case of hot protein. The dirty things will not come out in it. Add a little pepper, ginger and cooking wine to the boiled meat skin to remove the fishy smell. 2. The meat skin of this dish tastes crisp and chewy, so it should be put into cold water after cooking. This can keep the taste of the meat skin. If you like soft glutinous food, you can use a pressure cooker to treat the skin. But I think it's more enjoyable to eat spicy meat skin with a bit of chewiness. 3. I use homemade chili sauce for chili sauce. The method is very simple. Moreover, the chili sauce is very fragrant. It has a good market in my family. See here for details - [chili sauce] 4. Add some vinegar before leaving the pot to enhance the overall flavor and taste. But don't add too much. Otherwise, it's sour and spicy. 5. Stir fried celery
