Braised Pork Skin with Shacha Sauce

Name: Braised Pork Skin with Shacha Sauce
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Pigskin; 1 piece carrot; 1 celery; 1 tbsp Shacha sauce; 6g salt; 1 tbsp Soy sauce; 1 tbsp Cooking Wine; a little Chicken noodles; 5 Garlic cloves; 1 piece South milk

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

5

Women eat more pigskins, which can have a good skin beautification effect. The pigskins should be treated carefully in the early stage, and all the fine hair and grease attached to the pigskins should be shaved off. Then you can make a variety of foods. The pig skins left over from the handmade meatballs are frozen and kept fresh in the refrigerator. A lot of pig skins have been accumulated after a few times, which is a pity to throw them away. Hands-on is another delicacy.
Pig skin contains a large amount of collagen protein, which can be converted into gelatin during cooking. Gelatin has a network structure. It can bind a lot of water, enhance the physiological metabolism of cells, and effectively improve the physiological functions of the body and the water storage of skin tissue cells. Function to moisturize the cells, maintain a moist state, prevent premature wrinkles of the skin, and delay the aging process of the skin.

Braised Pork Skin with Shacha Sauce

1. Wash pig skin after thawing

Braised Pork Skin with Shacha Sauce recipe

2. Boil an appropriate amount of water, add 6 grams of salt, cooking wine, and cook the pig skin for 20 minutes

3. Take out the carrots and celery and wash

4. Peel garlic cloves and pat flat, cut celery into sections, and slice carrots into thin slices

5. Pick up the boiled pig skin, soak it in cold water for a while, use a shaving knife to remove the fine hair, and in turn carefully remove the grease attached to the pig skin, wash and drain the water

6. Cut into small pieces

7. Pour oil in hot pan, add garlic cloves and sauté

8. Pour in celery and carrots and stir-fry evenly

9. Pour into the cut pork skin

10. Add Shacha Sauce

11. Add soy sauce

12. Add a small piece of southern milk and stir-fry the ingredients evenly

13. Add a small amount of water, cover the pot and simmer the water to dry, the pork skin tendons are soft

14. Add a little chicken powder and mix well.

Tips:
Some ginger slices or tangerine peels can also be added when blanching pigskin to help remove odors. The sauce is salty enough, no need to add extra salt. The side dishes can be mixed and matched freely. It is also delicious with peppers, onions, lettuce, and broccoli.