How to make braised pork skin delicious?

Home-cooked braised pork rinds, soft, glutinous and fragrant, melts in your mouth, especially suitable for the elderly with bad teeth

Now that the price of the second brother is so high, pigs that used to be looked down upon The skin is also precious. Whenever I buy meat and go home, I cut off the skin as soon as possible and put it in the refrigerator to freeze. After a while, I take it out and braise it together.

The method is the same as braised pig's trotters. First, burn the surface of the pig skin until brown, then soak it and use steel wool to brush away the impurities. Then put it into a pot and blanch the water. After boiling, take out the pig skin, put it in the pot again, add an appropriate amount of water, and cook until the pig skin becomes soft and can be inserted into the bottom with a chopstick.

The next step is to follow the method of braised pork, which is to fry the pork skin until lychee blossoms appear. Many friends are afraid to operate at this step, because when frying pork rinds, the pan will fry, and hot oil splashing is no joke. Some people put on insulated gloves, masks, and splash aprons to operate like a samurai. This is like a joke to professionals like me. When we go into the kitchen fully equipped, our skills are definitely not very good. This is even disgusting.

The correct way is to heat the oil to 70-80% hot, that is, you will see the oil surface boiling, calming down again, and green smoke coming out. At this time, you need to be bold and careful. Put the pig skin into the fence. Hold the pot lid with the other hand and gently slide the pig skin into the pot. Pull away the fence. Immediately cover the pot lid. Don’t let go and let it release. Big noise.

When the noise disappears, the threat is over. Open the lid of the pot, use chopsticks to break up the stuck pig skin, and then fish it out. Don't turn off the heat, the pork skin will need to be fried again. At this time, you can go have a cup of tea and come back to the operation. When the oil temperature rises to over 80% hot, pour in the pork skin and fry again. You will hear a slight popping sound, and the pig skin will quickly sprout lychee flowers. At this time, turn off the heat, lightly dip and fry, and take out the pig. Put the skin into a basin, add water and soak it to remove the greasiness.

Braised pork rinds

Ingredients required

450 grams of pork rinds, 1 piece of ginger, 30 grams of cooking wine, 10 grams of white sugar, 50 grams of rock sugar, dark soy sauce 5 grams, 10 grams of light soy sauce, 5 grams of dried shrimps powder, 5 grams of salt, 500 grams of cooking oil (actual oil consumption: 30 grams).

Spices: star anise, cinnamon, licorice, dried chili pepper, Sichuan peppercorns, grass fruit, cloves, sand ginger, tangerine peel (appropriate amount of each).

Preparation method

(1) Wash and slice the ginger. Pour water into the pot, add ginger slices, cooking wine, and blanch the pig skin. After boiling, take out the pig skin and rinse it. Then place it on the chopping board, use a knife to scrape off the impurities on the surface, and remove the remaining pig hair.

(2) Re-heat the pot, pour water, add the pig skin, cook for about 20 minutes, then insert a chopstick into the pig skin. If it can be inserted easily, it is done. Take it out and drain the water.

(3) Pour cooking oil into the pot, heat to 7-8% oil temperature, add pork skin, cover until the sound disappears, then open the cover. Use a spatula and chopsticks to separate the pork skin strips, fry until slightly brown and remove.

(4) When the oil temperature rises to 80-90%, put in the pig skin and fry again until it bubbles, remove and control the oil, then put it into a basin, add water and soak for 30 minutes, every 10 Change the water every minute.

(5) Leave a small amount of oil in the pot, add rock sugar and stir-fry until the color changes, turn to low heat, continue to stir with a spatula until big bubbles form, and you can see that the big bubbles turn into small bubbles, and the appearance turns into jujube. If red, add appropriate amount of boiling water and cook for 3 minutes. Then add the pork skin and stir-fry until browned, add light soy sauce, dark soy sauce and stir-fry evenly, add an appropriate amount of water, add shrimp skin powder, salt, sugar and spices and cook for 15 minutes.

(6) Collect the juice until thick (if you like to pour rice, leave more juice) and remove from the pot.

Keys to production

1. Boil the pig skin

After the pig skin is blanched, the next step is to cook it thoroughly. This is cooked thoroughly, not soft and glutinous, but crispy, that is, you can insert a chopstick to the end and it will still be crispy when you taste it. If you cook it until soft and glutinous and then fry it, the pig skin will swell during the soaking stage and break when touched. This is called "overcooked" in industry terms. If the cooking time is too short, the pig skin will still be hard after frying and the lychee flowers will not appear. The cooking time will be extended and the taste will not be good.

2. Fried pork rinds

Fried pork rinds mainly depends on the oil temperature, which must be heated to 7-80% hot. In this way, after the pig skin is put into the pot, the water will evaporate quickly and the hot oil will splash. Time is short. In addition, the re-frying time should not be too long, only about 10 seconds until the pig skin turns golden brown and blooms. Because the oil temperature is high, it may become smeared if you are not careful. You must remember this.

3. The color of fried sugar

The color of fried sugar is not as mysterious as imagined. The main thing is observation. When you see the syrup turns maroon, it means it is ready. Add boiling water immediately and mix well. . The key point is not to add water, as this will cause the pan to fry and the sugar color to splash everywhere, which may injure people and cause kitchen accidents.