Braised pork skin-You Are Foodie

By Griffith
21

Braised pork skin

Fried pork skin is a common ingredient. The three delicacies soup in Shanghai Benbang cuisine is indispensable. However, I prefer the braised pork skin with the sour and spicy flavor of my hometown. It is sour and spicy, slightly sweet, and has many crisp side dishes. It is very delicious.Unfortunately, in recent years, gutter oil has been rampant, and people dare not buy anything fried. This dish has been in opposition for a long time. A few days ago, my husband took home a big bag of fried meat skin. He said it was a reassuring meat skin sent by a friend. He was overjoyed. The stewed meat skin finally came back to the table.

Main Ingredients

coriander A moderate amount of
Raw chili peppers appropriate amount
scallion A moderate amount of
ginger A moderate amount
Black fungus A moderate amount of
Carrot A moderate amount of
Chinese cabbage A moderate amount of
mushrooms A moderate amount of
Fried pork skin appropriate amount

Auxiliary Ingredients

Pepper powder appropriate amount
Rice vinegar appropriate amount
White sugar appropriate amount
monosodium glutamate appropriate amount
Cooking wine appropriate amount
salt A moderate amount of

The cooking time of this dish should not be too long, otherwise the side dishes will be soft and rotten, which will affect the taste. Because there is thickening, the soup will cover the skin of the meat. Don't worry that the skin of the meat is not tasty.

Step 1 . Ingredients. Pepper must be raw. In addition to these in the picture, you can also choose other leafless and crispy vegetables, such as fresh bamboo shoots, lotus beans, yams, cauliflower, etc. You can also add some meat dishes such as shredded meat and ham.

Step 2 . Wash the ingredients. Cut ginger into shreds, onion and coriander into sections, and raw pepper into two oblique sections; Slice one mushroom; Remove the leaves of a piece of cabbage, and cut small and long squares with a vegetable helper; Cut the carrots into small rectangular pieces; Two or three black fungus bubbles open and tear evenly. Pay attention to the size of various side dishes and meat skins as much as possible. Because there are many kinds of side dishes, just a little of each is enough.

Step 3 . Wash and squeeze dry the fried pork skin after soaking it soft, and cut it into small long squares. It takes time to soak the skin of meat. Try to soak it as soon as possible. Use hot water faster than cold water.

Step 4 . Heat the pot with hot oil, and then saute the onion, ginger and pepper until fragrant.

Step 5 . Stir fry the side dishes (mushrooms, black fungus, cabbage Bangzi, carrots) for a while, and pour cooking wine along the edge of the pot.

Step 6 . Remove the meat skin, add water, and level with the ingredients; Add salt and white granulated sugar, and turn them evenly; Close the lid and bring to a boil.

Step 7 . At this time, seize the time to adjust the water lake powder. Cook the dishes in the pot for a minute or two, open the lid, put an appropriate amount of rice vinegar (white vinegar, balsamic vinegar and aged vinegar are not acceptable), stir well and thicken. After thicken, turn off the heat, add a little monosodium glutamate and pepper and mix well.

Step 8 . Plate, sprinkle coriander, finish.

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