The inspiration for making this dish came from meat jelly. My uncle bought a native pig in the countryside. After killing it, everyone shared it together. He boiled a lot of lard with fat meat. The aroma had no taste of pig at all. It was really the kind of lard smell I smelled when I was a child. It was something that pigs ate feed. However, our place is small, so it is easy to eat native pigs. Why do people nowadays like farm dishes, local dishes, and pay attention to the natural nature of raw materials? It's delicious, including this dish I made. The pork skin doesn't taste the stench, but it has the flavor of fragrant Q after frying. I heard that Koreans also fry the pork skin when eating barbecue. Is it true?
This time, the meat skin was very good, neat, and even in thickness. Half of the meat skin was made into meat jelly, and I wondered how to eat the remaining half. Later, I was inspired to stir-fry the sour and spicy meat skin. I tasted the taste of a restaurant outside. It's ready to serve rice. Everyone must try it if you have the opportunity!
Meat skin transformed into squid rolls
By AlyciaErnser
Recipe Recommendations
- pigskin appropriate amount
- cauliflower appropriate amount
- green pepper one
- red pepper one
- coriander decorative
- ginger slices appropriate amount
- garlic slices appropriate amount
- salt half a teaspoon
- chicken essence a little
- pepper a little
- soy sauce a tablespoon
- balsamic vinegar two tablespoons
- chili powder appropriate amount
- white sugar a little
- starch appropriate amount
- hot and sour
- fried
- half an hour
- senior
Steps for Meat skin transformed into squid rolls
1
Appropriate amount of pork skin, and put into the pan with cold water.
2
After boiling the water, cook for another five minutes, remove it and use tweezers to pluck the hair, and use a knife to scrape the oil.
3
Put in clear water again and bring to a boil.
4
Cook for ten minutes.
5
To prepare the ingredients, make sure to choose the part of the meat skin that will roll, and make the rest into jelly.
6
Slice ginger and garlic, cut cauliflower into small flowers, wash green and red peppers and cut into small pieces, cut a knife on the surface of the meat skin, and then change into small pieces.
7
Blanch cauliflower in water.
8
Blanch the meat skin again and cook it a little depending on how soft it is, which will help curl it again.
9
Because it is a quick harvest, first mix the juice and half a teaspoon of salt.
10
A little chicken essence.
11
A little pepper.
12
One tablespoon of light soy sauce and two tablespoons of balsamic vinegar.
13
Chili powder, white sugar.
14
Mix appropriate amount of starch and stir well with 5 tablespoons of water.
15
The pig skin after blanching.
16
The cauliflower after blanching water and cooling water.
17
Stir fry the green and red peppers with a little oil for a while first, add a little salt.
18
Fill the bowl for later use.
19
First add the pig skin and stir-fry until the surface is browned and has a bit of a tiger skin feeling, so that the texture can be seen clearly and more like squid. Then add garlic slices and ginger slices and stir-fry until fragrant.
20
Add in the seasoning juice and it will soon thicken, and the juice will cover the skin of the meat.
21
Add cauliflower, green and red peppers.
22
The cauliflower and green and red peppers have been processed, and they can be taken out of the pot immediately after stir-frying evenly. Otherwise, the green and red peppers will not look good or taste good when they are soft.Meat skin transformed into squid rolls Make Tips
1. Because it is a fast-handed dish, adjusting the sauce in advance can effectively ensure the accuracy of cooking time and ingredients. 2. Pigskin needs to be handled cleanly. 3. The cauliflower is blanched in water in advance and then poured in cold water to ensure that the taste is crisp. The green and red peppers are stir-fried with oil first, and the finished product has a bright color.