Spicy chill
By VicentaLakin
Pork skin knows it's good. It's good. Hey. Every time you go to buy pork, the butcher shaves the skin, but the skin must be taken home, put it in the fridge, and next time you're going to buy pork, take it home, save it, and then freeze it. And beauty and beauty, and no joy. Scientists have found that the frequent consumption of pig skins or pig hoofs slows ageing and resists cancer. Because the pig skin contains a large amount of gelatin protein, it slows the aging of the body cells. He eats the skin, which is full of flesh, flexible, smooth, skin-proof, skin-pretty, hairy。
Recipe Recommendations
- pigskin appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- chili oil appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- edible alkali appropriate amount
- vinegar appropriate amount
- pepper powder appropriate amount
- white sugar appropriate amount
Steps for Spicy chill
1
Food products: Piggy salt, cedar, pepper peppers, peppers and sugar
2
Clean up the pig skin
3
Put eight horns of ginger in the water and boil it so that it can easily pass through with chopsticks
4
Let's dry up the pig's skin, pull clean pig's hair out with a little twig, shave the fat
5
Put it in hot water with a spoonful of alkalin and a spoonful of vinegar
6
I'm going to have to clean up my skin with a knife
7
It's boiled in fresh water with two fingers of pig skin
8
The fire boils slowly for about 1 2 hours
9
When the soup gets cold, it's in the pot ready
10
It'll be a night in the freezer room where the pelvis will be covered
11
Make it mud with garlic
12
Put it in a bowl, with pepper powder, pepper powder, vinegar, raw white sugar, evenly mixed, put it on a cut-off leather, then water the pepper oil。Spicy chill Make Tips
Washing with hot water can better remove the grease from the pigskin. The purpose of adding edible alkali is to wash away the residual oil on the skin. Adding vinegar removes the unpleasant odor from the meat skin, and its acidity neutralizes the alkali, preventing the loss of nutrients.