Autumn and Winter Home-cooked Dish "pork Braised Peeling"

Name: Autumn and Winter Home-cooked Dish "pork Braised Peeling"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Mung bean starch; 100g Pork shreds; 50g Water hair fungus silk; 50g Cooked winter bamboo shoots; 8g ginger; 10g Chopped green onions; 15g Rice wine; 300ml Shimizu; 1g salt; 20g Oyster sauce; 1g MSG; 3g Sugar; a little Water starch

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The weather in the north is getting colder, and the diet should be adjusted in time. It is good for the body to eat some warm and delicious meals after returning home. Today, I will introduce a way to eat noodles in winter, which is also a favorite way for northerners to eat, "pulverized pork braised skin".
"Lapi" refers to powdered skin, which is made from mung bean starch. Some areas in the north call it "Lapi". Because each piece of noodles has to be torn off by hand in a water basin during production, that is, it is gently pulled with the hand, so it is commonly called "peeling". "Lapi" can be used as cold dishes in summer, and there are many ways to eat it in the north in winter, such as shredded pork, cabbage noodle meatball soup and braised lapi. It tastes better than vermicelli and vermicelli, especially "shredded pork skin" is a famous dish in the northeast. The pork skin has been done in the previous log, so today I will make a braised one. The production of the skin is divided into two steps. First, the skin is peeled, and then the braising is carried out. The practice is as follows;"

Autumn and Winter Home-cooked Dish "pork Braised Peeling"

1. Put a little salt in the starch, mix well, and use water to roll out the starch.

Autumn and Winter Home-cooked Dish "pork Braised Peeling" recipe

2. Let it stand for half an hour after finishing.

3. The water in the pot is boiled, and the used hanging skin container is blanched in boiling water to preheat it (the container can be a metal plate or a smaller frying pan), then pour the powder into the slurry and shake it evenly.

4. Float the container in boiling water to scald the slurry inside until it solidifies.

5. Immediately after the slurry solidifies, scoop it into boiling water and blanch it in boiling water.

6. Scalding the powder skin until it becomes transparent to make it fully cooked and then take it out. This process takes about one minute.

7. Then put it into the cold water basin together with the container, and tear it off by hand after a little cooling, and finish them one by one according to this method.

8. After hanging one by one, use a knife to cut into strips or large pieces.

9. The slices or strips are decided according to your preference, and then put in a bowl for later use.

10. Paste the shredded pork, put salt, pepper, rice wine and water starch in the shredded pork, stir well and set aside.

11. Heat the pan with cold oil, add the silky pork, add the green onion and ginger and stir fry until fragrant. Pour the fungus and bamboo shoots and stir well.

12. Stir well and cook into the rice wine.

13. Then cook in soy sauce and stir well.

14. Stir well and pour in appropriate amount of oyster sauce.

15. Stir fry a little, pour in hot water and boil, then sprinkle in a little sugar and stir well.

16. Sprinkle in sugar and stir well and add a little MSG to make it fresh.

17. Then thicken the thick gorgon with a little water starch.

18. The gorgon juice is slightly viscous after gelatinization, pour into the cut peels and stir evenly.

19. After boiling, the pan can be out of the pan.

Tips:
The characteristics of this dish: ruddy color, attractive aroma, smooth powder skin, and delicious gorgon juice.

Tips;

1. Mung bean starch must be used to make peeling. The amount of water should be doubled, that is, the water consumption of 150 grams of starch is 300ml. The purpose of adding a little salt is to make it more chewy.

2. When braising and peeling, the gorgon juice should not be too thick, just thin the gorgon. Of course, if you are willing to stir-fry, you can stir it evenly without adding water. When frying, the gorgon juice can be put or kept or less.

This autumn-winter home-cooked dish "pork braised peeling" of the big stir-fry spoon is ready for your friends' reference!