Two sauces and fried pig skin

In pig skins, a large amount of gelatin protein can be converted into cuisine in the cooking process, which has a networked spatial structure that combines many water and enhances cytological metabolism. The main component of the protein in pig skins is glue protein, about 85 per cent, followed by elastic protein. Biological studies have found that adhesive proteins are associated with the ability to combine water and that the absence of this adhesive protein in humans, which is a biomolecule adhesive substance, can create barriers to the mechanisms for the storage of water in the body cells. A significant reduction in the amount of water combined by cells results in “dehydration” of the human body, while light causes drying, decrum, inelasticity, wrinkles and weights to affect life. The pig's skin tastes like gin, sex is cold, it's sour and warm. In modern times, scientists have found that the frequent consumption of pig skins or pig hoofs has the effect of slowing old age and combating cancer. Since pig skins contain large amounts of gelatin protein, cortex is a raw material with a high protein content. Meat products such as skin, tundra and ham, which are made from pig skin, are not only resilient, colour, scent, taste and taste, but also have important physiological effects on human skin, cramps, bones and hair. The pig skin contains a large amount of adhesive protein, which can be transformed into cuisine in the cooking process and has a networked spatial structure that combines many water, enhances the cytological metabolism, effectively improves the physical function of the organism and the water storage function of skin tissue cells, so that cells are fertilized, wet, prevents premature skin wrinkles and slows the process of skin ageing. The dry skin of the weather fills your skin with cold and dry winters, when human skin is prone to water scarcity, when wrinkles creep up your eyelids and stretch out pig skin over your face. The wrinkles in the skin of the human body are the result of impairments in the water storage function of skin cells, reduced cell ability to combine water, reduced plasticity, reduced flexibility and dry mucous membranes. In order to slow down or reduce the appearance of wrinkles, some adhesive and elastic proteins that improve the combination must be ingestion. The skin is the food with the gelatinic protein, which has a special effect on the wrinkled beauty. The meat skin (including pig hoofs and tails) contains 26.4 per cent protein, 2.5 times that of pork, and more than 90 per cent of it is large molecular gelatin and elastic proteins, the content of which is comparable to that of bear palms. The adhesive effects of adhesive platinum on the skin, which enhances the vitality and function of low-water-storage skin cells, promotes the absorption and storage of moisture in skin cells, and prevents the skin from wrinkled up so that it is fully full of smooth and smooth; elastic protein, which increases the elasticity of the skin, enhances resilience, has a strong blood cycle, provides adequate nutrition, wrinkles spread, becomes shallow or disappears, and skin is tender, thin and smooth. According to the “skin field” in the typhoid doctrine of the medical doctor, the skin is “and blood, moisturizing” and has been used throughout the years. Slow down the aging of the body cells. In particular, food is better for patients suffering from impotent internal heat, throat pain, low heat etc。