How to fry pork skin to make it bubbly

I believe that everyone will fry pork skin during the Chinese New Year and other festivals. Fried pork skin is a specialty of the northern region. All the oil inside is fried out, and then the pork skin becomes crispy. Although it is a little greasy, the taste is very mellow, and it tastes best when eaten hot. If you want to have the taste of the real pork skin sold outside, you can make it according to the following ingredients, which guarantees that the fried pork skin will be endless aftertaste.

Fried pork skin

Material

Pig skin 4 kg oil 1.2L

practice

Washed pig skin

Boil the water and add the pig skin and cook for 2 minutes.

It is easier to remove subcutaneous fat from blanched pig skin

After removing the white lard, hang it up to dry for about 7 days. In the next few days, the pig hair will be clearly exposed as the pig skin dries. Oil will drip during the drying process.

The next day, the pig skin was dry and hard and dripping with oil.

On the third day, I found that some of the plants were too close to the ground and did not dry properly, so they became rotten.

On the third day, the rotten parts due to covering each other were not as disgusting as before the next day.

On the fourth day, there was still a lot of dripping oil collected by the kitchen paper towels on the ground.

On the 7th day, the dried pig skin was hard.

On the seventh day, the pig skin was so dry and hard that it could not be bent and was ready to be fried.

The oil scraped from the pig skin is used to fry lard

The frying process of pig skin will cause constant small bursts, and the sound is like squeezing plastic foam. The oil will also splatter everywhere. Wearing long sleeves when frying pig skin is a good way to avoid being splashed by the oil.

Puffy skin like shrimp cake

Material

About 56 pieces of fried pork skin, one Chinese cabbage, 45 mushrooms, 1/3 carrot, sliced, some ginger, minced, a small amount of dried shrimp, a teaspoon of sesame oil, a teaspoon of oyster sauce, a small amount of salt (to be used), pepper to be used

practice

Soak the fried pork skin in water and let it sit overnight.

Soak the mushrooms until soft and slice them, slice the carrots, cut the cabbage in half and cut into large slices, and mince the ginger.

Bring a pot of boiling water to cook the fried pork skin until soft. Add a teaspoon of white vinegar while cooking to remove the greasy smell of the fried pork skin.

Heat the pan with sesame oil, sauté dried shrimps, then add pork skin, mushrooms and carrots.

Add the Chinese cabbage, stir-fry, then add half the amount of water used to soak the cabbage, then add the water used to soak the dried shrimps and mushrooms, and add the minced ginger.

After simmering for 20 minutes, add oyster sauce, salt, pepper, sesame oil, and coriander (optional). Finish!

Braised pork skin

Material

A large piece of pig skin, some rock sugar, some soy sauce, 2 star anise, 2-3 slices of young ginger, one scallion, one clove of garlic, some Japanese soy sauce, some soy sauce paste, half a pepper

practice

1. Wash the pig skin first, then put two slices of ginger and a little green onion in the boiling water.

2. After the water boils, put the pig skin in and blanch it for about ten minutes.

3. The pig skin will curl up as soon as it is put into the pot. Use chopsticks to turn the pig skin over on both sides.

4. After about ten minutes of blanching, remove the pig and wash it with cold water. Then scrape off the white layer of oil on the back of the pig skin. You will find that the white fat on the back of the pig skin becomes very easy to remove. Scraping off a thick layer of grease looks a bit disgusting, but after scraping it clean, it will be a beautiful pig skin containing gelatin.

5. After cleaning the pig skin, I cut it into two pieces. I also took a pot to prepare the braised pig skin. Add water and marinade to the pot and start braising for about an hour.

6. After the stew is done, take out the pig skin, cut it into small pieces and place it on a plate. Cut the young ginger into shreds and pour the garlic and chili sauce on it. The sauce tastes just like the pig skin cut by the noodle stall. It is chewy and quite delicious.