The sour and refreshing pickled pork skin gives you the best taste and enjoys the beauty of your skin~~ The dry autumn is the season when the skin is prone to water shortage, and the cells combine water and water storage. Plasticity decay, skin elasticity is reduced, mucous membranes are dry, and Duang's! ! ! Wrinkles appear - so take some collagen and elastin that increase adhesion. The skin is a collagen-rich skin care product that has special effects on wrinkle-reducing beauty! The finished product made by this party can be compared with a certain brand of pickled pork skin, and there is no preservative 哟~
Put a disposable rubber glove on your left hand and take the tweezers in your right hand to start pulling the pig hair! There are tricks, the pigskin should be moist, or it will be very difficult to pull up. If it is a bit dry, put the refrigerator in the refrigerator before plucking and then thaw it. When picking up a piece of pigskin when plucking, remember to tie the bag, and the pigskin is easily exposed to the air and easily dried. The pig skins that were bought were basically scraped with a knife and looked clean. In fact, many small hairs remained in the hair follicles. Use your fingers to top the pigskin and find the donkeys against the light. It is easy to pull out with the tweezers in the direction of the growth of the pig hair. You will see that the pig hair remaining in the skin is quite thick and long.
The bottom of the pig hair that has just been pulled out has grease, and it is directly glued to the rubber glove worn on the left hand, and then the pig hair is pulled out. Almost, the oil is also dried, and it is all over the trash can with the tweezers. Don't worry. Get it everywhere. Look, like a glove with long hair? This is all left in the skin, and the scorpion is the cleanest. Fire can only burn off the surface.
Burn a pot of water, after the water is opened, pass the pig's skin to the water, take it out in about 2 minutes, quickly pass the cold water, scrape the residual fat with a knife, and use the knife to press the pull with the knife. . Then clean and wash until the water is clear and clean without grease floating. Must be cleaned, this is the key to crystal pigskin.
The treated pigskin should look like this, only the rubber has no fat. Then cut into small pieces or shreds according to your preference. Personally think that shreds are easier to taste~
Burn a pot of water, add pig skin, salt, a little white vinegar, a little wine, ginger, scallion, a few dozen peppers, an octagonal one (mashed), a small piece of cinnamon, dried red pepper, my Millet is not very spicy, so add red pepper to add spicy flavor. Boil for about 12 minutes with chopsticks to pierce it. Pig skins are quickly put into the water with ice cubes, which is much more than the tap water, and it will not be jelly.
The pig skin is removed and placed in a container. The water of the millet pepper and the water of the millet pepper are brought into the water. The water has to be just pig skin. It is not enough to add cold white, add salt, high liquor, sugar, chicken essence.
The weight of all materials is not absolute, based on personal experience. If you can't put more of it, it will affect the taste of pickled pepper. The less the salt, the more sour the juice, but the less salt is easy to break. Sauce the salty taste, it is salty and acceptable. A little sugar can be fresh and help ferment. A little high level of white wine can be disinfected and increase the flavor of pickled pork skin, must be added, but not much, otherwise it will suffer. Chicken essence is the crowning touch. If you want to taste the same as the one bought by the supermarket, this is what you want to add. Sealed and put on the refrigerator for three or five days, it is very tasty. The longer the time, the more delicious it is~