Cinnamon crystal pig's skin
By VicentaLakin
THE SINO-CHINESE HERB CONTAINS PROTEINS, FATS AND SULPHATE SKIN B, WHICH HAS SOFTENING BLOOD VESSELS, ANTICONDENSED BLOOD, WHICH PROMOTES HAEMOGENIC FUNCTION AND HEALING OF SKIN DAMAGE, AND HEALTH-CARE BEAUTY, AND WHOSE ADHESIVE BLOOD WORKS BETTER THAN GLUE, AND WHICH INCREASES THE HEMOGLOBIN CONTENT AND THE INCREASE IN THE NUMBER OF WHITE CELLS AND THE FORMATION OF AN ANTI-SEMEN. IT'S PLATINUM-RICH, CORRUGATED。
Recipe Recommendations
Steps for Cinnamon crystal pig's skin
1
The pig's skin was initially shaved with a knife and washed with water. The pot is filled with water, wine, pig skin and water for three minutes. Bleeding and removing the remaining pig hairs from each of them with a sting or a kitchen eyebrow. (This is a test of patience and care. I'm not sure
2
Put the pig skin on the board and scrape the fat on the back with a knife。
3
Scratch it。
4
Clean up the pig's hair。
5
Handle it like it's oily and hairy。
6
Cut into pieces. Onions, ginger, peppers, peppers。
7
Water (about three times as much water as pig skin) is added to the Quinbo casserole pan, which is put into the rinds, boxes and wine。
8
The fire opened up the net foam and oil slick and covered the smallest fire for an hour。
9
Salin。
10
It's nice to have a few spoons in the thaw or in the mold, and the pig skin is evenly distributed and unbroken, but it's more visible in the upper and lower layers。
11
As the skin is frozen, it can be eaten directly in the thaw, and can be served with garlic, raw, vinegar, perfumed oil, which is more fragrance and full of glue protein。
12
Clever。
13
Filled with gelatin protein。
14
Want a piece。Cinnamon crystal pig's skin Make Tips
1. When the skin is washed, the flesh in the skin can be boiled and then easily packed with a little clamp; two, the fat in the skin must be scraped; three, the spices should preferably be wrapped up in a gauze or fabric box; and four, the garlic, raw screech, vinegar, the perfumed juice can be made out of a better mouth! 5. If you like to eat the cold less than the skin, you can get the rest of the pig skin after cooking. All that's left is soup that cools and tastes better。