Spicy Cowhide

Name: Spicy Cowhide
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 sheet Cowhide; several green pepper; several Red chili; Some oil; Some salt; Some ginger; 2 star anise; A few pieces Bay leaf; 1 spoon Soy sauce

by Meimeijia's Kitchen

5.0 (1)

Favorite

32

Difficulty

Normal

Time

10m

Serving

2

Since ancient times, Ejiao has been a good blood supplement that everyone has been eager for. So far, 500 grams of Ejiao paste has been sold for 1,200 yuan, which is really like eating gold. It is something ordinary people like me can afford! In fact, many foods in nature have similar effects, but because they are not well promoted, they are not known by people. Today, I will introduce you a delicacy, which is very good for blood enrichment, but it only costs 10 yuan a catty, and everyone can afford it. Next time you go to the supermarket to buy food, remember to buy more.
This ingredient is cowhide. This is the first time I know that there is cowhide sold in supermarkets. I saw it this time and learned about its effects in detail.

Regardless of whether cowhide is cheap, it has high nutritional value. It is mainly a kind of collagen. After processing, this polymer collagen is easily absorbed by the human body and supplements sufficient collagen. For women, it can It has the effect of beautifying and beautifying, it is a rare beauty dish. Secondly, cowhide glue has a certain effect on improving human nutritional anemia, and has an effect on improving the physical fitness of anemia testers.

The boiled cowhide is called yellow gelatin, and the one made from donkey skin is called donkey-hide gelatin. The two functions are similar. Although yellow gelatin is not as good as donkey-hide gelatin, it also has the effect of promoting blood circulation and detoxification. Moreover, cowhide is easy to obtain, cheap, and eat more daily. It's better than eating donkey-hide gelatin occasionally!

The method of cowhide is simple. I like to buy more at a time, stew them together, put them in the refrigerator, and stir-fry them as they please. Even the dad with bad teeth loves it. It is a delicious snack.

Ingredients

1 sheet Cowhide
several Green Pepper
several Red Chili
Some Oil

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Some Salt

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Some Ginger

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2 Star Anise
A few pieces Bay Leaf
1 spoon Soy Sauce

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Spicy Cowhide

1. Ingredients are ready

2. Rinse the cowhide slightly, put it in a pot of cold water, add ginger slices, add cooking wine after boiling, and remove the dirt and foam on the surface.

3. Take the boiled cowhide out, put it in an electric cooker, add bay leaves and star anise, and add the clean water that has not had the cowhide.

4. Cover the lid and use the stewed beef tendon key to simmer the skin until soft. (If you are in a hurry, you can also use a pressure cooker, and the same effect can be achieved in 10 minutes)

5. The volume of the cowhide after the ripening is obviously larger, showing a slightly transparent state.

6. Take out the cowhide, drain it and cut into shreds.

7. Boil the oil pan to 50% heat, add ginger shreds and stir fry for a fragrance.

8. Pour in the green and red peppers, stir-fry until slightly softened, and sprinkle with a little salt to make the peppers more delicious.

9. Pour the shredded pork skin into the pot, stir-fry a little, and pour in the light soy sauce for color.

10. Stir evenly to get out of the pot. The cowhide does not eat salt. After adding light soy sauce, you must put less salt.

Tips:
1. The cowhide has a fishy smell, so blanch it with cooking wine first, remove its fishy smell and then fry it, the taste will be much better.
2. The cowhide is hard. It is best to stew softly before frying. If you use a pressure cooker, it will be almost ten minutes. It will be more delicious if you retain a little bit of strength.
3. The stewed cowhide collagen is particularly rich. When frying, you must first fry the peppers, so as to reduce the heating time of the cowhide and prevent sticking to the pan. The fried cowhide is soft and glutinous. People with bad teeth should eat it while it is hot. When it cools down, it will become tough and glutinous, which is another delicious dish.

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