My grandfather is good at making this dish. My mother learned it after watching my grandfather make it. I also learned it. It’s soft, rotten, mellow, ruddy and delicious.
Half a bowl of plum vegetables
3 teaspoons soy sauce
1 teaspoon oyster sauce
2 spoonfuls of soy sauce
4 spoonfuls pork soup
1 teaspoon cooking wine
Proper amount of minced ginger
Appropriate amount of thirteen spices
Appropriate amount of scallion
Step 1Remove hair, put 250g pork skin with skin down, stick it on the hot pot and burn for a while, most of the hair can be removed.
Step 2Cook the meat, wash the hairless pork, add a cover of cooking wine, salt, ginger, thirteen spices, and cook for 30-40 minutes.
Step 3In the process of foaming, you can get rid of the fishy smell. In this process, you need to cook the meat thoroughly.
Step 4Color, cooked pork skin to cool dry, first coated with a layer of cooking wine, and then wait for cooking wine to dry after the application of soy sauce.
Step 5Frying, salad oil or rapeseed oil half bowl, temperature need not be high, the pig skin side in the oil pan deep fry (2-3 minutes) deep fry until the skin fold, then turn over to continue to fry (1-3 minutes) (oil temperature is too high to turn low fire).
Step 6Turn it over and fry it on both sides so you can get fat.
Step 7Soak the fried pork in cold water for about 3 minutes. 99% of this process was not introduced on the Internet.
Step 8Because of the high temperature, pork skin will shrink and fold under cold water, and even have small bubbles, which is the most successful.
Step 9Slice the pork, then put it in water for another 10 minutes. Cut the pork skin downward. Slice the cooked pork evenly, and the undercooked pork will swing left and right.
Step 10After cutting, put the pigskin down into the bowl and set aside.
Step 11Seasoning, ginger sprinkled on the surface of the meat, 1 teaspoon oyster sauce, 2 teaspoons soy sauce, 3 teaspoons soy sauce, 4 teaspoons cooked meat soup mixed modulation, poured on the meat hill, try to pour evenly.
Step 12Put the plum vegetables, spread them flat, pour 4 teaspoons of fried pork oil on the plum vegetables, boil the water and steam for about 3-4 hours. If you use a pressure cooker, it only takes 30 minutes.