Pig's scalp in cold sauce recipe

Pig's scalp in cold sauce

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Pig's scalp is a kind of meat product material with high protein content. It not only has good toughness, good color, fragrance, taste and taste, but also plays an important role in physiological health care of human skin, tendons, bones and hair. The protein content of pigskin is pork's Two point five The content of carbohydrate is 4 times higher than that of pork, while the content of fat is only 1 / 2 of pork. Efficacy: Invigorating the spleen, stomach, Qi, immunity, memory, Yin, appetite and anti-aging. Supplement collagen - the pig's scalp is rich in collagen. Regular eating can keep the skin elastic, play the role of beauty, beauty and anti-aging. Today, I made a pig's scalp with cold sauce. The taste of cold sauce is not easy to get greasy. It can eliminate fat and relieve greasiness. After all, the protein content of pig's scalp is relatively high. So fat people or people who lose weight should not eat more-

Cooking ingredients

pig's scalp:1 / 2

ginger:1 block

fragrant leaves:2 pieces

cinnamon:1 small block

tangerine peel:1 block

scallion and ginger cooking wine:10ml

clear water:moderate amount

Cooking Steps

Step1:Prepare material

Step2:Wash the pig's scalp and put it into the pot. Add ginger and blanch to remove the blood foam

Step3:Pour out the blood foam and add some water into the pot. Stir in the pigskin, raw soy sauce, old soy sauce, spices, salt, crystal sugar and garlic sprouts evenly, then open fire and boil. Turn to medium heat and simmer for 30 minutes (turn the noodles more often in the middle)