[the Skin of The Meat is Transformed into Squid Roll]

by Ball kitchen

4.8 (1)
Favorite
1

Difficulty

Hard

Time

30m

Serving

2

The inspiration for this dish came from meat jelly. Uncle bought a local pig in the country. After killing it, everyone shared it together. The fat was used to boil a lot of lard. The smell is completely non-pork. It was really a childhood. The smell of lard can’t be eaten by pigs who eat feed, but our area is small, so it’s easy to eat local pigs. Why do people now like farm vegetables and local vegetables when they eat, and they pay attention to the natural raw materials? It's delicious, including the dish I made. The pork skin doesn't taste bad, but the fragrant Q taste after frying. I heard that Koreans eat barbecue and fried pork skin. Is it true?
This time the meat skin is very good, neat and even in thickness. Half of the meat skin jelly was made. After thinking about how to eat the remaining half, I was inspired to stir-fry this hot and sour pork skin. I tasted the taste of a restaurant outside, and I can serve it. Now, everyone must try it if you have a chance! "

[the Skin of The Meat is Transformed into Squid Roll]

1. Appropriate amount of skin, pan under cold water.

2. After the water is boiled, boil it for another five minutes, remove it, pluck the hair with tweezers, and scrape the oil with a knife.

3. Boil the water again.

4. Cook for ten minutes.

5. To prepare the ingredients, you must choose the part of the skin that will roll, and make the skin jelly for the rest.

6. Slice ginger and garlic, cut cauliflower into small flowers, wash and cut green and red peppers into small pieces, cut a flower knife on the surface of the skin, and then change into small pieces.

7. Blanch the cauliflower.

8. The skin is blanched again, depending on the degree of tenderness, you can boil it a bit, which is conducive to curling up again.

9. Because it is a quick harvest dish, adjust the juice first, and half a teaspoon of salt.

10. A little chicken essence.

11. A pinch of pepper.

12. One tablespoon of light soy sauce and two tablespoons of balsamic vinegar.

13. Chili powder, sugar.

14. Stir the right amount of starch with five tablespoons of water.

15. Pig skin after blanching.

16. After blanching the water, finish the cauliflower with cold water.

17. Stir-fry the green and red peppers with a little oil for a while, then add a little salt.

18. Pour a bowl and set aside.

19. First add the pork skin and stir it until the surface is browned, with a feeling of tiger skin, so that the texture is clearer, more like a squid, and then add the garlic and ginger slices and stir fragrant.

20. Add the seasoning sauce, and it will thicken quickly, and the juice will be covered with fleshy skin.

21. Add cauliflower, green and red peppers.

22. Cauliflower and green and red peppers have been processed, and stir-fry them evenly and they can be served immediately. Otherwise, the green and red peppers will be so soft that they will not taste good.

Tips:

1. Because it is a fast-handed dish, adjusting the sauce in advance can effectively ensure the accuracy of the cooking time and ingredients.

2. Pigskin needs to be cleaned.

3. The cauliflower is blanched in advance and then cooled with water to ensure a crisp and crisp taste. The green and red peppers are cooked first with oil, and the finished product has a shiny color.

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