One: Mix shredded pork skin: (Northeast cuisine)
Material: 500g pigskin (upper rib).
Accessories: Chili oil, sesame oil, refined salt, monosodium glutamate, pepper noodles and scallion.
Exercise:
65438+ onion cut into filaments.
2. Put the shredded pork skin into a dish, add chopped green onion, add refined salt, monosodium glutamate, Chili oil, sesame oil and pepper noodles, and mix well to serve.
Two: Meat skin with sesame sauce: (private cuisine)
Material: pigskin (200g)
Accessories: sesame paste (150g)
Seasoning: salt (3g), monosodium glutamate (1g), alkali (1g) and garlic (10g).
Exercise:
1. Method for making pigskin with oily skin: scrape off the grease on the fresh pork skin (otherwise it will smell like salad oil), then hang the skin in the air to dry thoroughly, wash and dry the dried skin with alkaline water before frying, then put the skin in a pot filled with lard or vegetable oil and continue to cook with low fire. I often turn the skin here until it rises and becomes as crisp as fried dough sticks.
2. Soak the oil skin in cold water, then add edible alkaline noodles to clean the oil, then soak it in boiling water for a while, take it out and drain it, let it cool, cut it into pieces with a knife 4cm long and 2cm wide, soak it in cold water several times, soak it in cold water for 3 hours until the skin becomes loose and white, and then take it out and drain it.
3. Scoop the fresh soup, salt and monosodium glutamate into the pot, stew it with medium heat until the soup juice is reduced and the skin is rotten, remove it and let it cool.
4. Add the diluted sesame paste and garlic to the soup in the pot, stir well, and then add the skin to serve.
Three: sauce and vinegar skin: (private cuisine)
Material: pigskin (750g)
Accessories: cucumber (100g) and coriander (10g).
Seasoning: vinegar (75g), onion (10g), garlic (20g), ginger (10g), pepper (10g), sesame oil (10g), monosodium glutamate (5g) and sugar (/kloc).
Exercise:
1. Cook the skin, then cut it into diamond-shaped pieces, mix with sugar and salt while it is hot, and let it cool.
2. Wash and slice the cucumber, adjust the taste with salt, monosodium glutamate and minced garlic and put it around the plate, then put the skin on the plate, sprinkle with coriander segments, and then use balsamic vinegar, Jiang Mo, sesame oil, minced garlic and monosodium glutamate to make juice and pour it on the plate.
Four: stuffed pigskin: (Jiangxi cuisine)
Ingredients: pigskin (200g) and pork (fat and thin) (300g).
Accessories: dried shrimps (10g), mushrooms (fresh) (10g) and eggs (50g).
Seasoning: salt (5g), monosodium glutamate (2g), shallot (5g), starch (broad bean) (18g), sesame oil (2g), alkali (1g) and vegetable oil (30g).
Exercise:
1. Put the scraped and dried pigskin into 60% hot oil to make it expand when heated and become a "spongy" block, that is, oily and fleshy skin;
2. Soak oily skin with warm water first, then wash off oil stains with edible alkali, and then wash it with clear water several times to squeeze out water;
3. Cross the flower knife in the washed skin;
4. Put the skin into a pot with bamboo sauce, add 100 ml of fresh soup, a little salt and monosodium glutamate, simmer for 10 minute with low fire to make the skin tasty, and put it on a plate for later use;
5. Cut the dried shrimps, mushrooms and onions into fine powder;
6. The egg is cracked, and the egg white and yolk are put into the bowl respectively;
7. Wash the pork again, chop it into minced meat, put it in a bowl, add refined salt, a little monosodium glutamate and egg yolk, and add a little water to stir;
8. Add 20 grams of wet starch, dried shrimps, chopped green onion and mushrooms and mix well to make meat stuffing;
9. Egg white is made of wet starch into egg white paste;
10. Wet the skin with a clean cloth, coat one side of the spatula with egg white paste, then spread the meat stuffing, then gently scrape it with a knife, then cut it into strips with a length of 4.5cm and a width of 1.5cm, and steam it in a cage;
1 1. Steam, take out the buckle bowl, add 100 ml fresh soup and a little refined salt, then steam in a cage and take it out of the reverse buckle plate;
12. Heat the wok, pour in the original juice, add 50 ml of fresh soup, a little refined salt and a little monosodium glutamate, thicken it with starch, pour it on the skin and drop sesame oil.
thank you