Double-coloured pig skin
By VicentaLakin
In the spring festivals, there are many good foods, and people prefer cold-sniffed pig skins, which they make every single day. Today ' s double-coloured pig skins make fine, mouth-resisting bullets, colour-based beauty, which are irreplaceable for the New Year ' s table。
Recipe Recommendations
- Pig skin (cooked and shredded) 400g
- cooking wine appropriate amount
- onion 3 paragraphs
- Jiang 3 tablets
- water appropriate amount
- salt appropriate amount
- Seafood soy sauce a little
- oyster sauce a little
- salty and fresh
- cook
- several hours
- senior
Steps for Double-coloured pig skin
1
The pork skins that were handled the other two days were removed and cleaned up。
2
As the grease had been processed three times previously, pig skins had been added to the pan with onions, ginger chips and wine so that they could be laced。
3
Scratch it with a knife again。
4
Wash the pig skin again。
5
Cut the pig's skin into silk。
6
Load the vessel。
7
Add a proper amount of pure water。
8
The water in the pot is burned open (in full, or in midway) and the vessel is placed in it。
9
I burned it with electric pan fire for two hours。
10
After taking it out, you add the right amount of salt to the individual population。
11
Prepare a vessel for pig skin freeze。
12
Get the pig's skin out of the glass。
13
Prepare some seafood to be pumped with some pelican oil。
14
Juice is poured into the pig's skin, evenly mixed, and the refrigerator is frozen to condensate。
15
Transparent pig-skin juice is then poured on frozen pig-skin wire and placed in the freezer room to condensate。
16
Two pig hides from the glassware. That's good。
17
One plate is cut to the table, and every meal is cold and cold, and it's scrambling and scrambling。
18
One more plate, and the pig's skin freeze is very popular, very resilient and tasteful。
19
And a double-coloured pig's skin。
20
It's a dark color up. It's beautiful。