Ingredients: pigskin100g (dry fried), magnolia slice 50g, kudzu shoot10g, water-borne fungus 50g, pork slice100g, ham slice100g, broth, salt and monosodium glutamate.
Practice: Soak pigskin in clear water for 2 hours, remove and cut into large pieces, and put it in a hot oil pan for a little frying.
Add stock, arrowroot slices, magnolia slices, black fungus slices and ham slices, and cook for 10 minute.
Add pork slices and cook until cooked. Season with salt and monosodium glutamate.
Fish sauce, pigskin radish
Ingredients: pigskin 1 piece dry weight is about 220 liang (about 80g), white radish 1 piece weight is about 1.5kg (about 900g), 3 pieces of ginger, 2 pieces of garlic, onion 1 spoon, and 2 onions.
Ingredients: Seasoning: 4 tablespoons fish sauce, light soy sauce 1 tablespoon, rock sugar 1 small pieces, salt 1/4 tablespoons, a little pepper, water 1/2 cups of water. Spices: cornstarch 1.5 teaspoon, water 1 tablespoon, a little sesame oil.
Exercise:
1, pigskin should be soaked in clear water for four to five times, the first and second soaking is about 1 hour, and half a teaspoon of white vinegar should be added for the last two times.
Soak for about 1 hour and half an hour, respectively. Take out ginger and shallots and soak them in water for 5 minutes. Take them out, rinse them off and drain them for later use.
2. Peel the radish and cut it into corners. Soak ginger and a teaspoon of salt in water for 7 minutes, take out, rinse and drain.
3. Boil a tablespoon of oil in a wok, saute garlic and dried onion, put down pigskin and radish and stir-fry for a while, add seasoning, stew for about 65,438+00 minutes on medium heat, then stew for about 65,438+05 minutes, add seasoning, and then roll up to eat.
Raw materials: Chinese yam 350g, pigskin 150g, green pepper 1, salt, monosodium glutamate, soy sauce, vinegar, cooking wine, dried Chili red, vegetable oil, onion and ginger.
Exercise:
1. Blanch pork slices with clear water first, then clean the fat on the skin with a knife and cut into wide strips for later use;
2. Cut the green pepper into pieces, cut the onion and ginger into sections, and cut the dried pepper into filaments;
3. Peel the yam, wash and cut into pieces;
4. Put the pot on a big fire, add oil, heat it to 80%, add chopped green onion and Jiang Mo, stir-fry until fragrant, and stir-fry the pork slices in the pot.
Then cook vinegar, cooking wine, soy sauce, pour some water, add yam tablets, add dried Chili shreds and refined salt;
5. After boiling, simmer for 20 minutes, add green pepper and stir well, then add monosodium glutamate.
Ingredients: 260 grams of pigskin, cucumber100g, star anise, cinnamon, geranium, pepper, dried pepper and ginger.
Cooking wine, soy sauce, sesame oil, soy sauce, vinegar, Chili oil, ginger, garlic, onion, 15g cooked soybean.
Exercise:
1. Wash the pigskin, boil it in boiling water for about 5 minutes, take it out and put it in cold water, remove sporadic fat with a knife, then scrape off both sides of the pigskin and cut it into palm-sized pieces;
2. Wash the ingredients and put them into the pressure cooker, put them into the pressure cooker together with the treated pigskin, and add a proper amount of salt.
A little cooking wine, soy sauce, add two bowls of water (water should be soaked in pigskin), and close the lid.
After the fire boils, simmer for 15 minutes, then turn off the fire, and take out the pigskin after one or two hours;
2. Cut garlic and ginger into powder, cut onions into flowers, put them in a small bowl, and add some salt.
3. Mix a little sesame oil, vinegar, soy sauce and Chili oil and let it stand for about ten minutes;
4. Wash the cucumber and cut it into thick shreds, and cut the cooled pigskin into cucumber-sized shreds.
5. Put them together in a bowl, pour in the cooked soybeans and mix well with the prepared sauce.