Pickled Pepper Pork Skin

Name: Pickled Pepper Pork Skin
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pigskin; Some salt; 3g shallot; 3g ginger; 1 piece star anise; Some pepper; Some Dried chili; 3ml Cooking Wine; Some Sugar; 3ml White vinegar; Some Pickled peppers

by Yu Luan

4.6 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

3

Pork, also known as porpoise, is the meat of one of the main livestock, the pig family. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. It has the functions of invigorating the body, nourishing yin and moisturizing dryness, and enriching the skin. It can be used as a nutritional supplement for people who are weak after illness, blood deficiency after childbirth, and yellow face wins thinness.

Pickled Pepper Pork Skin

1. Wash the pigskin, use a knife to scrape away the remaining dirt on the pigskin, if there is pig hair, be sure to clean it with tweezers, and then rinse it again with clean water

2. Put water in the pot and put pigskin

3. Put green onion and ginger slices, add a little cooking wine

4. Skim the foam after the water is boiled

5. Boil the pig skin until it can penetrate with chopsticks (about ten minutes)

6. Take out the pigskin and put it in a basin, let it cool for a while

7. Use a knife to scrape away the remaining fat pork on the skin, and then rinse it off with warm water

8. Put about a bowl of water in the pot

9. Put star anise, pepper, dried red pepper cut into sections and put in the pot

10. Bring the water to a boil, then turn off the heat

11. Add appropriate amount of salt, a little sugar, and a little white vinegar to taste

12. Pour the seasoning water into the fresh-keeping box, and then pour a whole bottle of soaked peppers into pickled pepper water (pour all the water and the peppers in)

13. Shred the pork skin and soak it in the pickled pepper water (the amount of pickled pepper water should completely submerge the pig skin) for at least one night