Stir-fried Pork Skin with Chili

Name: Stir-fried Pork Skin with Chili
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cooked pork skin; 2 chili; Some Soy sauce; Some Vegetable oil; 1 spoon Cooking Wine; Some salt; Some chopped green onion

by Twilight shadow

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In fact, this dish is a treasure. I often buy meat and cut off the skin and discard it. Use it to stir-fry vegetables for freezing, wine and rice, and it can also relieve the skin! Pigskin is sweet in taste, cool in nature, nourishes yin, nourishes deficiency, clears heat and relieves the throat. Regular consumption of pig skin delays aging. Because pig skin contains a lot of collagen, it can slow down the aging of the body's cells. Especially for patients with yin deficiency and internal heat, sore throat, and low-grade fever. Recommend this good dish. Stir-fried chili with pork skin. It is a good dish to go with wine. The nutrition and taste are top-notch, and pigskin contains colloid for beauty and anti-aging. Both men and women will age, and it is beneficial to eat pig skin regularly. Food is the best nutrition. Every time I buy meat, I choose to buy meat with skin, and I have saved a lot of it two or three times. You can boil skin jelly or stir fry. When frying, add a little water, otherwise it will be very irritating and don't open too much, just stir fry with a small fire.

Ingredients

Stir-fried Pork Skin with Chili

1. The chili is not particularly spicy now, but it is still very good. Those who can’t eat chili can cut off the chili seeds, so that the spiciness will be reduced a lot.

2. Boil the pork skin to see if there is any pig hair, then scrape and pluck the pig hair. This is enough to save the pork skin twice every time you buy the pork substitute.

3. Cut the cooked pork skin into shreds, not too thin. The hot oil and the chopped green onion are fried, and then the chopped pork skin is fried in the pan.

4. Stir-fry the pork skin, stir-fry the pork skin with cooking wine and light soy sauce, and it's colored in the soy sauce.

5. Stir-fry the pork skin, stir-fry the pork skin with cooking wine and light soy sauce, and it's colored in the soy sauce.

6. The water content of the small pepper is very small, so you need to add a little bit of water to stir-fry the vegetable, there is no water in the stir-fried vegetable.

7. The dishes need to be salted before they are out of the pan.

8. After water, the color of the vegetables will not be so heavy. The chili will cook faster, and the color will change. If it is fried for a long time, it will affect the taste. The salt has been evenly melted. Turn off the heat and serve.

Tips:
1. For pork skin, choose less pig hair, so it is easier to handle. The color of the skin is fresh and scarless.
2. For small peppers, choose darker-colored skins with thicker skins, fresh skins and no damage.
3. When cooking the pork skin, the pork skin should be boiled to remove the skin, and the hair follicles on the skin should be pulled out. After changing the water, boil the skin of the pork in the pot, and add a spoonful of cooking wine to relieve the greasy taste.