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How do you fatten the pigskin?

Scrape and wash the hair and oil of the pigskin. Boil the pot until hard, scrape the oil again, cut it into small pieces, replace it with fresh water and boil again, while boiling, skim off the oil slick and foam until it is cooked, and cease fire after about an hour. It was already white soup by now. Put the soup and meat skin into the food processor, beat it into a paste, and then boil it in a pot over low heat for half an hour.

After cleaning the pig skin, gently mark it with a knife for better pickling and flavor. Deep-fry the pickled pig skin in a pan of oil until golden and crisp. After the fried pigskin is fished out, it can be cut into small pieces with scissors to facilitate consumption. Prepare to dip in water, mix special pickle paste, chili and coriander in Baoshan, Yunnan, and prepare a special dip.

After the meat skin is dried, it is fried (wash the dried pigskin with alkali water first, dry the surface moisture, and deep-fry it until golden brown and crisp, then store it. And then through reasonable cooking, it can be made into delicious delicacies similar to fish belly. For example: deep-fried meat skin, put into warm water to thoroughly, wash, cut into small strips.

After the pigskin is bought home, remove the white fat and leave only the pigskin. Boil the processed pigskin in cold water and remove the remaining fat from the clean pigskin. Wash and cut the processed pigskin into small pieces to dry, put it on oil paper and choose a cool place to dry. Put the oil in the pot, put the fully dried pigskin in when the oil is cold, heat it slowly, and when the pigskin is fully expanded by the oil, put out the controlled dry oil.

How to fatten pigskin

1. Wash the raw pig skin and put it in a pot of clean water. Boil it over high heat and cook it over low heat to make it thicker and change color. Remove the boiled pig skin, cool it, and scrape off the grease with a knife. Soak the pigskin treated with clean oil in 2% multi-source solution for 15 hours, then cut it into long strips 5 cm wide with a knife, thread it up and hang it in a cool, ventilated place to dry.

2. Scrape and wash the hair and oil of the pigskin. Boil the pot until hard, scrape the oil again, cut it into small pieces, replace it with fresh water and boil again, while boiling, skim off the oil slick and foam until it is cooked, and cease fire after about an hour. It was already white soup by now. Put the soup and meat skin into the food processor, beat it into a paste, and then boil it in a pot over low heat for half an hour.

3. Prepare a whole piece of pigskin as the main material. Prepare marinade, including pickle paste, appropriate amount of chili and parsley, and other seasonings. After cleaning the pig skin, gently mark it with a knife for better pickling and flavor. Deep-fry the pickled pig skin in a pan of oil until golden and crisp. After the fried pigskin is fished out, it can be cut into small pieces with scissors to facilitate consumption.

4. after the meat skin is dried, it is fried (wash the dried pigskin with alkali water first, dry the surface moisture, fry it with warm oil until golden brown and crisp, then store it. And then through reasonable cooking, it can be made into delicious delicacies similar to fish belly. For example: deep-fried meat skin, put into warm water to thoroughly, wash, cut into small strips.

5. Production steps: after the pigskin is bought home, remove the white fat and leave only the pigskin. Boil the processed pigskin in cold water and remove the remaining fat from the clean pigskin. Wash and cut the processed pigskin into small pieces to dry, put it on oil paper and choose a cool place to dry.

6, dried meat skin after rising, can be shredded, slices and other shapes, suitable for mixing, burning, braising, soup and other cooking methods, first of all, the belly is very fastidious, only choose thick fat pigs. First, carefully remove every piece of fat from the skin, boil the skin in a large pot of water until translucent, then pick it up and dry it in a ventilated place and deep-fry it in lard cooked with fat close to the skin.

How to cook pigskin (boiled pigskin)

Pig skin and salt in the right amount. Wash the pig skin and boil it in water until it can be easily cut through with chopsticks and turn off the heat. Take out the pigskin and scrape off the remaining fat with a knife and make sure it is clean. Then cut the shaved pigskin into fine shreds. Put it into the fresh water that does not pass the pig skin and cook again. Bring to the boil over high heat and simmer for 1 hour. Boil until the soup is thick and turn off the heat. Add salt and mix well.

Add some Hawthorn to boil the pigskin: you can add some dried Hawthorn when cooking the pigskin, because the acid substance can make the pigskin more soft and rotten, if there is no Hawthorn, adding some vinegar can have the same effect. Deep-fry and cook: deep-fried pig skin with vegetable oil before recooking until it looks crispy, turn off the heat and let it sit for two minutes, filter the oil, and then put the pig skin in the refrigerator.

Boil the pigskin in a pressure cooker to scrape off the surface of the pigskin and rinse off the excess oil with clean water. After putting cold water into the pot, boil it first, then put it into a pressure cooker and cook it over high heat for 5 minutes, then simmer over low heat for 20 minutes to boil the pig skin. When adding edible alkali to boil pig skin in a pressure cooker, you can add a little edible alkali in 5-10 minutes. You don't need too much. 1 jin of pig skin only needs 1-2g edible alkali.

How to make pigskin

1. How to easily make delicious pig skin as a delicacy in cooking, the production of raw pig skin is both simple and practical. Here's an easy-to-use step: first, make sure you buy fresh pigskin, clean it up, and remove hair and impurities. Cut the pigskin into suitable blocks, you can choose thin or thick slices, according to personal preference.

2. The steps for making pigskin fluffy and crisp are as follows: first, prepare two jin of fresh pigskin, wash it, and scrape off the surface. Boil the pig skin in cold water until medium well, remove the excess oil with a knife, and then air-dry. After the pigskin is completely dry, put the cold oil into the pan, first fry it over low heat, and keep rolling so that the pigskin is heated evenly. Turn the heat and deep-fry until golden, remove and control the oil.

3. Pigskin is a common food material, which is loved by many people because it is rich in collagen. Pigskin can be made in a variety of ways, and different cooking methods can be chosen according to individual tastes and preferences. Here are some delicious practices for pig skin: braised pig skin: wash the pig skin and cut it into small pieces and blanch it with boiling water to remove the smell. Put oil in the pan, add spring onions, ginger and garlic to stir-fry, then add pigskin and stir-fry until slightly charred.

4. Meat skin can be cooked in many ways. Here are some common practices: braised meat skin: boil it, cut it into strips, and then braise it with soy sauce, sugar, salt, cooking wine and other seasonings to taste delicious. Fried meat skin: cut the meat skin into small pieces, mix well with starch and egg liquid, then deep-fry until golden, taste crisp.

The practice of fried pig skin

1. Raw materials: pigskin, ginger, chives, salt, baking soda. Put cold water into the pot, put in pigskin, add wine, ginger, chives, and boil for five minutes. Fish it out, rinse with cold water, scrape off the grease and scrape it clean. It's all shaved. Scrub with salt and baking soda several times. Then wash the pigskin with warm water for 3 times. Cut the pigskin with a knife in the middle and string it with a rope. Dry in the sun.

2. Put cold water into the pot, add pigskin, add wine, ginger, chives, and boil for five minutes. Remove the pigskin, wash it with cold water, scrape off the grease and scrape it clean. Scrape clean pigskin, scrub with salt and baking soda several times, then rinse pigskin with warm water 3 times. Cut the pigskin into small pieces and drain in a cool place to prevent oil from splashing around during the frying process.

3. First cut some ginger and green onions and cut them into slices. Wash the pigskin and boil in cold water, add sliced ginger, green onions and cooking wine to remove fishy, and then add 2 star anise. The boiled pigskin is broken as soon as it is poked with chopsticks, then washed with clean water, and then directly put on the chopping board. Take the knife obliquely. First, scrape off the fat on the inner wall of the pigskin, and be sure to scrape it all clean. Only in this way will the pigskin be delicious and not greasy.

4. Dai flavor fried pig skin: prepare the pig skin, shave off the hair and wash it clean. Cut the pigskin into small pieces, put it into a pot and boil it with water, remove it and dry it. Cut the dried pig skin into thin slices. Add the right amount of oil to the frying pan and cook until 70% hot. Deep-fry the thin slices of pigskin until golden brown. Remove and drain the oil and put it in a bowl.

5. Hunan fried pig skin prepare pig skin, cut it into small pieces, boil it in boiling water until cooked and soft, remove and cool. Cut the cool pig skin into thin slices and beat it with the back of the knife to make it softer. Add appropriate amount of salt, five-spice powder, chili powder, pepper powder, minced ginger, minced garlic, cooking wine, soy sauce, vinegar, sugar and other seasonings and marinate for 20 minutes.

6. Guangdong fried pig skin preparation of pig skin, shave off hair, wash clean. Put the pig skin into the pot, add enough water, add sliced ginger, green onions and cooking wine, boil over high heat and turn to low heat for 2 hours until the pig skin is soft. Take out the pig skin, cool it and cut it into small pieces. Put the pig skin into an oil pan and deep-fry it over medium heat until golden brown. Remove and drain oil.