How to make braised pig skin

Braised pig's head skin is a very distinctive home-cooked dish, and it is also a very distinctive dish. The main ingredient is pig's head skin. There are many ways to cook braised pig's rind. If you often can't get enough of it when eating out, you can learn how to make it at home, try different flavors, and have a good meal at one time. Here are some recommended methods for cooking braised pig skin.

Braised Pig's Head

Material

1 piece of pig skin, 3 scallions, 1 piece of ginger, 1 chili, 1 stew bag, 1 cup of soy sauce, 1/2 cup of rice wine, 1 spoon of sugar

practice

1. Cut the green onion into sections and beads, cut the ginger into pieces, remove the stems of the chili peppers, scrape the hair off the pig skin, wash it and set aside.

2. Take the pot and blanch the pig skin and then take it out.

3. In another pot, sauté scallion, ginger and chili segments, add the pig skin from step 2 and stir-fry briefly, add seasonings and appropriate amount of water (higher than ingredients), bring to a boil then simmer for about 30 minutes.

4. Let the ingredients from step 3 cool down, slice them, and top them with green onion beads.

Fried Snow Peas with Cured Pig's Skin

Material

Cured pig skin, sausage, snow peas, carrots, ginger, garlic,

practice

1. Wash the ingredients, slice the radish, remove the tendons from the snow peas and cut them in half so that they can be seasoned.

2. Wash the cured pig head sausage with warm water, steam it in a pot and cut it into slices.

3. Chop ginger and garlic. Put a small amount of oil in the pan, add snow peas and carrots and stir-fry until 60% cooked, then add the chopped pork head and sausage and stir-fry.

4. Add chicken powder, stir well and serve.

Smoked pig skin

Material

1 piece of pig skin, 3 scallions, 1 piece of ginger, 1 chili, 1 stew bag, 2 spoons of flour, 3 spoons of sugar, 1 spoon of tea, 3 star anise, 1 cup of soy sauce, 1/2 cup of rice wine, 1 spoon of sugar

practice

1. Cut the green onion into sections, cut the ginger into pieces, remove the stems of the chili peppers, scrape the hair off the pig skin and wash it for later use.

2. Take the pot and blanch the pig skin and then take it out.

3. In another pot, sauté scallion, ginger and chili segments, add the pig skin from step 2 and stir-fry briefly, add seasonings and appropriate amount of water (higher than ingredients), bring to a boil then simmer for about 30 minutes.

4. Cover the pot and lid with aluminum foil, put in the smoking material and iron net, and then put the pig skin from step 3 on top.

5. Cover the pot and cook over high heat until smoke comes out from the edge of the pot, then turn off the heat and simmer for about 5 minutes.

6. Let the mixture from step 5 cool down and slice.