Sour and Spicy Crispy Pork Skin

Name: Sour and Spicy Crispy Pork Skin
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fried pork skin; Some onion; Some green pepper; Some Vegetable oil; Some Refined salt; Some Vinegar; Some Red Soybean Paste; Some ginger

by Dance of wolf

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Pig rind is a common ingredient in our lives. When buying meat, we often have to bring some back. In normal cooking, we often don’t like to use pork rind, so that we need to save more or less in the refrigerator. Scattered corners of pigskin.
Pigskin is rich in collagen and is a good ingredient for nourishing and beautifying. There are also many ways to eat pigskin. It is used to make skin jelly in winter in the north. It is a good side dish that is refreshing and cool. In fact, the pork rind is also delicious when it is fried and then used for cooking. It is smooth, crispy, and full of elasticity. "

Ingredients

Sour and Spicy Crispy Pork Skin

1. Fried pork skin is boiled in boiling water and soaked in clean water for several hours until the skin is swollen and elastic.

2. Peel the onion and cut into strips.

3. Wash the green peppers, remove the seeds and cut into small pieces.

4. Cut the soaked pig skin into thin strips.

5. Raise the frying pan, add ginger slices and sauté.

6. Add a tablespoon of red bean paste and fry the red oil.

7. Pour in the cut fried pork skin and stir-fry evenly.

8. Pour the chopped green pepper segments into the pot and stir-fry.

9. Add onions and stir fry quickly.

10. Add an appropriate amount of refined salt.

11. Cook two tablespoons of aged vinegar along the side of the pot, over heat, and stir evenly to get out of the pot.

Tips:
1. The fried pork skin is boiled in boiling water and soaked in clean water for several hours until the skin is swollen and elastic.

2. If you don't like red bean paste, don't put it in, so this dish is much lighter.

3. After the onion is in the pot, quickly stir and fry it out of the pot to reduce the cooking time and prevent the onion from losing its texture.