Piggy pepper
By VicentaLakin
Pig skin 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 protein content in pig skin is 2.5 times that of pork, and the carbohydrates are four times higher than that of pork, while the fat content is only 1/2 of pork。
Recipe Recommendations
- medium spice
- fried
- ten minutes
- ordinary
Steps for Piggy pepper
1
Skin wash, cold water into the pot, wine, ginger paste to life。
2
Scratch out the pig skin and scrape the extra fat。
3
Put it back in clean pots, cold water, peppers, eight horns and ginger chips for 20-30 minutes。
4
Get the pig skin out, Chess。
5
Chili and onions wash, cut。
6
It's hot and hot in the pot。
7
The peppers are soft, and the onions are fried。
8
When the onions are made transparent, they fall into pig's skin。
9
Put it in the right amount, and it'll be fine. It's salty enough. No more salt。