1. Put the pigskin into cold water and boil it out. Let cool the fat on the clean pigskin. Wash the treated pigskin and cut it into small pieces to control dry moisture. Put small pieces of pigskin on oiled paper and choose a cool place to dry. Collect fully dried pigskin for use.
2. Wash the pigskin, remove the hair, blanch the cinnamon, star anise, onion and white wine for 3 minutes, remove the cold water and wash the foam, then cook it in the pot again. Use chopsticks to insert the meat skin and remove it. Scrape the grease from the meat skin with a knife, wash it (add baking soda in water), wash it several times, cut it to the right size, and lay it flat on the board (easy to fry later). Thread it, hang it, and dry it (about a week).
3. Hair your belly at home: sun-dried meat skin can use your own accumulated meat skin. If it is too little, you can buy it directly, as long as 3-4 yuan per jin-pick clean, flat and healthy ones without pig hair. You can also use the skin you have accumulated.
4, pigskin drying method to prepare materials: choose fresh pigskin, wash clean and remove excess fat. Boil: put the pigskin into a cauldron, add enough water, boil and continue to boil for 5-10 minutes to remove impurities and odors from the pigskin. Scrape: take out the boiled pigskin, scrape off the turbid substance from the surface with a knife, and then rinse it off with clean water. Cut: cut the cleaned pigskin into blocks or strips of appropriate size.
1. Hair your belly at home: sun-dried meat skin can use the skin you have accumulated. If it is too little, you can buy it directly, as long as 3-4 yuan per jin-pick clean, flat and healthy ones without pig hair. You can also use the skin you have accumulated.
2. When it comes to learning to cook noodles and belly noodles, we have to mention Dongdong snacks, teach them by hand, help open a shop, analyze and other follow-up services, and the learning atmosphere is relaxed, so we feel that training and training in Dongdong snacks is a kind of enjoyment.
3. "two plates of covered rice with soup, a plate of pork liver and belly, and a plate of pork liver." Brother, continue to reason. The elder sister said, "Don't fantasize about it." Look, what do these plates look like? " The younger brother said, "I told you, old stewed noodles, frying pan paste, skin belly, pork liver cover and rice." The elder sister's eyes were suddenly fierce, and the younger brother suddenly reacted: "the look of this store." It's almost as if the meal is over and the guests have just finished their meal.
4. Tiger skin eggs. Pork braised in brown sauce. Make funny soup. Mutton soup. Stewed cuttings. Beef Seasoned with Soy Sauce old duck steamed sweet rice (available in the supermarket) stewed rooster for 2 to 3 years. Braised big fish tripe, white chicken shredded quail egg skin, green vegetable belly, lotus seed, Tremella, red jujube, ginkgo sweet soup with big steamed buns
5. All kinds of meat and vegetarian dishes are dressed in strings and placed neatly on two shelves similar to bookshelves. Things are very complete. When choosing things, it is similar to choosing your favorite books in the library. Pick a string from east to east, take two strings from west, and take more food. Not very fond of eating, but also take a string for balance nutrition. But there are some things I must choose: a bunch of parsley, spinach, fungus, hairy belly, skin belly and bloody tofu.
6. When talking about Nanjing noodles, belly noodles are definitely mentioned most often! The noodles were dropped into medium well in the clear soup and then thrown into the meat and bone soup and boiled with belly, sausage, tomatoes, green vegetables and other ingredients. Add a little red hot oil, a mouthful of soup, a mouthful of noodles, perfect match! Skin belly is something made of pig skin fried, when the staple food is too greasy, when the side dish is inconspicuous.
Cut the belly into smaller pieces and cook in boiling water for 3-5 minutes. . Take out and cool and cut into strips. Cut the parsley into sections and set aside. . Put the belly and coriander in a bowl, add some salt, pepper, sesame oil and rice vinegar, and mix well with a little sugar.
Step 1 ingredients: 300g belly, 2 coriander, 1 millet pepper. Seasoning: 1 tablespoon of salt, 1 gram of pepper, 2 grams of rice vinegar, 2 grams of sesame oil, 2 grams of sugar. Step 2: soak the belly in warm water for half an hour and cut into strips. Step 3 cut the parsley into sections. Step 4 boil the belly for 3-5 minutes, remove and drain. Step 5 cut the millet into hot circles. Step 6 take a bowl and put in the belly, coriander and millet pepper.
Cold belly is a common Chinese cold dish, mainly made from tripe and pigskin, cooked, sliced and mixed with spicy seasoning. Cold belly taste delicious, crisp taste, with a unique spicy taste, is a good product for summer heat.
Fried belly: first of all, stir-fry the green pepper slices and the steamed belly together, and then add fungus to continue to stir-fry. Season with light soy sauce and salt, sprinkle with chicken essence and white pepper, stir-fry until the belly is soft and rotten. Fish balls belly: slice the belly, prepare the fish balls, chopped onion, ginger and garlic. First cook rice noodles, then stir-fry spring onions, ginger and garlic in oil, add skin belly and fish balls, season with salt and chicken essence, and finally add rice noodles to stir-fry and heat up the pan.
First of all, wash the pigskin and tripe, chop them into pieces, put them into boiling water and boil for a while, remove them and rinse with clean water. Set aside. Take a wok, add the right amount of oil, heat up and stir-fry the ginger and green onions to taste. Add pigskin and tripe pieces to stir-fry for a while, then add the right amount of cooking wine to blanch the water to remove fishy. After blanching the water, put the pig skin and pork belly into the pot, add enough water and bring to a boil.
Practice: first wash the pork belly and cut it into medium-sized pieces. Then, add the right amount of oil to the pan, heat up and add ginger, spring onions, star anise and cinnamon to saute. Then, add the pork belly and stir-fry until it changes color. After that, add light soy sauce, soy sauce, cooking wine and sugar and stir well. Finally, add enough water, bring to the boil and simmer over low heat for about 1 hour until the pork belly becomes soft and rotten. Add the right amount of salt according to your taste.
Braised pork belly is a very common cooking method, which can fully absorb the taste of seasoning. First of all, wash the pork belly and cut it into medium-sized pieces. Then, add the right amount of oil to the pan, heat and add ginger slices and green onions to saute until fragrant. Then, stir-fry the pork belly until discolored, add cooking wine, light soy sauce, soy sauce, sugar, salt and other seasonings, stir well.
Cold belly is a common Chinese cold dish, mainly made from tripe and pigskin, cooked, sliced and mixed with spicy seasoning. Cold belly taste delicious, crisp taste, with a unique spicy taste, is a good product for summer heat.
The skin belly is made of pig skin, as follows: tools / materials: pots, kitchen knives, chopsticks, chopsticks, spoons, pots, spatula, lines, plates, baking soda, cinnamon, star anise, onions, spirits, edible oil, water. Wash the pigskin, remove the hair, blanch the cinnamon, star anise, onion and white wine for 3 minutes, remove the cold water and clean the foam, cook it in the pot again, and remove it by inserting chopsticks into the skin.
1. Cut the soaked belly into strips, wash the leek moss and chili into sections, cut into shreds, boil the water in the pot and put it into it. As long as the leek moss is broken, not for too long. Drain the leek moss and chili with dry water and set aside, then boil the belly in the pot and pick it up in five minutes. Put them all in the same container and add homemade chili oil, balsamic vinegar, chicken essence, sesame oil and salt. Mix well and sprinkle with parsley.
2. Fried belly: first of all, stir-fry the sliced green pepper and the steamed belly together, then add fungus to continue to stir-fry. Season with light soy sauce and salt, sprinkle with chicken essence and white pepper, stir-fry until the belly is soft and rotten. Fish balls belly: slice the belly, prepare the fish balls, chopped onion, ginger and garlic. First cook rice noodles, then stir-fry spring onions, ginger and garlic in oil, add skin belly and fish balls, season with salt and chicken essence, and finally add rice noodles to stir-fry and heat up the pan.
3. First of all, the belly should be soaked in place, and it is best to be able to penetrate easily with chopsticks. If you buy a ready-made skin belly, choose the one that is irregular and burnt yellow as much as possible, which is the most delicious, while the white and neat one will taste a lot worse. Secondly, before burning the belly, it is best to add a little balsamic vinegar, which can not only improve the flavor, but also make the belly more refreshing and delicious.
4. Preparation materials: buy fresh pork belly, wash it and cut it into strips or flakes. In addition, some side dishes need to be prepared, such as carrots, green peppers, onions, garlic seedlings and so on. These vegetables not only increase the color of the dishes, but also enrich the nutrition. Preliminary treatment: blanch the cut belly with boiling water to remove the smell, remove it, wash it with cold water and drain. At the same time, wash and cut the side dishes and set aside.
5. Soften the belly and change the knife for use. Cut green and dried chili peppers into pieces and set aside. Put salad oil, spring onions, ginger and garlic in the pot, saute until fragrant, add dried chili, green pepper, stock (if not, water and chicken essence), skin belly, burn to taste, add seasoning, thicken with vinegar and serve on a plate. Features: hot and sour appetizer, soft fragrance and delicious. Tip: wash the meat skin.
1. The common practices of skin belly are: fried belly with green pepper, choked belly, cold belly, celery mixed belly, stinky tofu roasted belly. Fried belly ingredients with green pepper: right amount of belly, 1 green pepper, right amount of spring onion, ginger and garlic, half spoon of pepper, 1 tablespoon of chicken essence, 1 tablespoon of light soy sauce, right amount of salt, 1 tablespoon of white pepper. Practice: skin belly boiled water bubble hair, slice. Spring onions, ginger, garlic, green peppers, cut and set aside. Soak the fungus in boiling water and wash it for use.
2. The first kind: cold belly. Cut the belly into small strips or small cubes, blanch the water in boiling water, drain, add minced ginger, mashed garlic and seasoning to stir, finally put on a plate. The second kind: roasted belly with sauce. Soak the belly in 10% salt water for 1-2 hours, then color it, cut it to the right size and place it on a baking pan. Bake with sauce (honey, ketchup, light soy sauce, etc.) for 10 minutes. The third kind: braised belly in brown sauce.
3. Belly soup is a common home-cooked dish, which is relatively simple to make. The following is a common home practice: material:-pig belly 500 grams-pig bones 500 grams-ginger 2 slices-cooking wine 1 tablespoon-salt right amount-white pepper right amount-onion section right amount-coriander powder right amount-chicken essence right amount step: wash pig skin belly and cut into pieces. Wash pig bones and set aside.
4. [home-cooked stewed tripe's production method]-- tripe tastes delicious and tastes soft and tender "[ingredient]: tripe one" [spice]: star anise 4, cinnamon a little, fragrant leaves, garlic, ginger, chives, coriander "[seasoning]: salt, soy sauce, chicken powder, pepper, sugar, edible oil.
5. Cooking method: wash the belly and green pepper. Cut the belly into small pieces, remove the seeds from the green pepper and cut it into large pieces. Heat oil in a hot pan, add chopped garlic and stir-fry well, then pour into the belly, remove the heat and stir-fry for 1 minute. Pour in the pepper and salt and stir-fry for another 2 minutes, then turn off the heat and serve. The second way: stir-fried pig liver in autumn, celery is very fresh and fragrant, with pig liver, occasionally eating a meal to relieve cravings is also very good.
6. Wash the dried pigskin and dry the surface moisture. Pour enough vegetable oil into the pan and deep-fry the dried pig skin when the oil is 70% hot. Fry the pigskin over low heat and turn yellow in color. Remove the fried pigskin and set aside the clean oil. The fried pig skin is boiled in a boiling water pan and then soaked for about 6 hours. Dry the soaked pigskin and cut it into thin strips. Peel the cucumber and cut the cutter.