A list of the contents of this article:

What are the methods of deep-frying pigskin?

1. Control the temperature of the furnace: in the process of blowing, the temperature of the furnace is also very important. Too high temperature will lead to rapid expansion of pigskin but poor brittleness, while too low temperature will lead to uneven fried pigskin. Generally speaking, the temperature of the furnace should be between 170 and 180 degrees Celsius. Control of blowing time: blowing time is also one of the keys. Generally speaking, it takes about 6-8 minutes to fry every 100g of pigskin.

2, soft fry, first boil the pigskin, then scrape off the greasy skin and fat meat, cool and dry or dry the water, and then slowly fry the oil. At this time, the pigskin will deform, the skin will blister, the color will gradually turn yellow, and there will be a crisp sound when struck with hard objects. It can be picked up and ready for use. Hard fry, scrape off the fat meat with the pigskin and cool until the pigskin becomes hard. the method of frying is the same as that of soft frying. Don't overfry it, or all your efforts will be wasted.

3. Deep-fried pigskin in cold sauce will be cooled and shredded, with cucumber, fungus and other vegetables, add garlic, soy sauce, vinegar, chili oil and other seasonings, stir well. The taste is crisp and hot and sour and appetizing. Braise fried pig skin and stew it with seasonings such as light soy sauce, soy sauce, cooking wine, ginger, spring onions and spices until seasoned. This method can make pigskin taste soft and waxy and full-bodied.

How to deep-fry pigskin to make it crisp and soaked? The chef will teach you skills and learn them in 2 minutes.

Hang paste: prepare the right amount of starch and water into a paste, and then put the pig skin after James water into starch paste, wrapped in a thin layer of powder to make the fried pig skin more crisp and foamy. Hot frying: when the oil temperature in the pan rises to 50% heat, deep-fry the pigskin in the pan, turning constantly to prevent adhesion, until golden brown and drain the oil.

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. Put cold oil into sun-dried pigskin and reduce heat throughout the process. Slowly fry until the pigskin has bubbles.

The first step, first choose high-quality pork, preferably the kind of fat and thin inlaid, then cut the palm and open a large square piece of pork, put it in the pot, cover the amount of pork, and fire. Boil until the skin can be poked into with chopsticks. The second step is to take out the pork and poke the dense holes with tools. The third step is to apply salt to the pigskin and let it be absorbed. The fourth step is to put the oil in the pan.

How to cook fried pig skin to taste good

Remove and wash the bought pigskin and hair, put it into a pot and bring to a boil over low heat until the pigskin thickens and changes color. After thickening and discoloration, remove the boiled pigskin, dry the moisture on the surface, and scrape off the oil from the inner layer of the meat skin with a knife. Then cut the pigskin with a knife into long strips 5 cm wide, thread it up and hang it in a cool, ventilated place to dry.

-add appropriate amount of boletus powder or baking soda powder to a pot of boiling water, boil the sliced pig skin in water and keep it on medium heat for 30-40 minutes. This step can remove the grease and confiscated moisture from the pigskin, making it better fried to make it crisp. Fried pigskin:-prepare some paper towels or kitchen paper in advance to absorb water. Remove and drain the boiled pigskin, then put it on a paper towel to absorb the excess water.

Ingredient: 250g pigskin, right amount of oil. Excipients: right amount of onion and ginger. Wash pigskin, remove impurities, add spring onions and ginger, blanch with water. Remove the fat from the boiled pig skin with a knife. String it with a rope and dry it in the sun. The oil is hot, it does not need to be too hot, the hands can feel the heat at some distance from the oil surface, put the pigskin in.

To make delicious fried pigskin, you can follow the following steps: prepare pigskin: choose fresh pigskin, preferably pigskin with a certain thickness and layering, you can go to the market or butcher shop to buy. Scrape pigskin: scrape the surface of pigskin with the back of a knife or scraper to remove impurities and dirt. Boil the pigskin: put the pigskin in cold water, add sliced ginger and cooking wine, boil and boil for 5-10 minutes to remove the smell.

Cold fried pig skin will be cooled and shredded, with cucumber, fungus and other vegetables, add garlic, soy sauce, vinegar, chili oil and other seasonings, stir well. The taste is crisp and hot and sour and appetizing. Braise fried pig skin and stew it with seasonings such as light soy sauce, soy sauce, cooking wine, ginger, spring onions and spices until seasoned. This method can make pigskin taste soft and waxy and full-bodied.

Heat the pot, add ginger and spring onions to saute, then add the pigskin, add salt, sugar and the right amount of soy sauce, simmer for 10 minutes, the pigskin maintains the original flavor and taste. Make a fried pig skin salad and cut the fried pig skin into small pieces, plus vegetables such as cabbage, lettuce, onions and tomatoes. Salad dressing can be added according to taste, mix well and then eat. This is a rich, healthy and delicious salad.

How to make fried pig skin delicious?

Remove and wash the bought pigskin and hair, put it into a pot and bring to a boil over low heat until the pigskin thickens and changes color. After thickening and discoloration, remove the boiled pigskin, dry the moisture on the surface, and scrape off the oil from the inner layer of the meat skin with a knife. Then cut the pigskin with a knife into long strips 5 cm wide, thread it up and hang it in a cool, ventilated place to dry.

-add appropriate amount of boletus powder or baking soda powder to a pot of boiling water, boil the sliced pig skin in water and keep it on medium heat for 30-40 minutes. This step can remove the grease and confiscated moisture from the pigskin, making it better fried to make it crisp. Fried pigskin:-prepare some paper towels or kitchen paper in advance to absorb water. Remove and drain the boiled pigskin, then put it on a paper towel to absorb the excess water.

Make a barbecue kebab, cut the fried pigskin into small cubes, wear it with a toothpick, sprinkle with some soy sauce and cooking wine, and marinate for 30 minutes. Then put it on a baking pan or iron plate, bake until golden on both sides, sprinkle with chopped onions or shredded chilli peppers on a Capri trumpet to make a fragrant kebab. Make braised pigskin and cut the fried pigskin into strips and prepare seasonings such as ginger, spring onions, sugar and soy sauce.

To make delicious fried pigskin, you can follow the following steps: prepare pigskin: choose fresh pigskin, preferably pigskin with a certain thickness and layering, you can go to the market or butcher shop to buy. Scrape pigskin: scrape the surface of pigskin with the back of a knife or scraper to remove impurities and dirt. Boil the pigskin: put the pigskin in cold water, add sliced ginger and cooking wine, boil and boil for 5-10 minutes to remove the smell.

Ingredients: 35 grams of fried pigskin, 4 green peppers, 4 pickled peppers, 40 grams of oil, 1 gram of salt, 15 grams of light soy sauce, 8 grams of oyster sauce, 20 grams of cooking wine, 1 piece of ginger, 3 garlic seeds. Wash and cut chili, pickled pepper, ginger and garlic. Change the knife after soaking the pig skin in hot water, blanch it in a boiling water pan again, and control the water to dry after it is too cold. In an oil pan, add chili, pickled pepper, ginger and garlic and saute until fragrant. Stir-fry the fried pig skin.

Hot oil from the pot, the oil must be more, first burn the oil to 80% hot, you can first use chopsticks to try the oil temperature, chopsticks into the surrounding can quickly bubble on it. Let's throw in a piece of pigskin and try it to see if it can swell up quickly. See, it all becomes bigger and bulgy in a few seconds. Now we can safely put the pigskin in and fry it. Don't put too much at once, it's best to fry it in batches, and it will be more uniform.

How is the pigskin fried?

First of all, remove the hair from the pigskin and wash it. Then put it into the pot and bring it to a boil, remove it and cool it, and then remove the hair and wash it twice. Of course, there are still burning, you can choose your own hair removal tools. And the meat and fat on the pigskin must be cleaned up! Cut the cleaned pigskin into pieces of five or six centimeters and dry them. It is best to choose a place with shade ventilation. After a week, the skin will be translucent and ready to fry.

Ingredients: appropriate amount of pigskin, right amount of salad oil. Wash the pigskin, boil it with water, and scrape off the excess fat with a knife. Then string it with a rope, hang it in a ventilated place and dry it! It usually takes more than a week. Put the clear oil in the pot, at the same time, put the pigskin in, as the oil temperature rises, the pigskin will bubble, first remove and cool. Then reheat the oil and put the fried pigskin back in.

Soft fry, first boil the pigskin, then scrape off the greasy skin and fat meat, cool and dry or dry the water, and then slowly fry the oil. At this time, the pigskin will deform, the skin will blister, the color will gradually turn yellow, and there will be a crisp sound when struck with hard objects. It can be picked up and ready for use. Hard fry, scrape off the fat meat with the pigskin and cool until the pigskin becomes hard. the method of frying is the same as that of soft frying. Don't overfry it, or all your efforts will be wasted.

How to fry pigskin

1. First of all, prepare materials: appropriate amount of pigskin and edible oil. Remove fat from raw pork skin thoroughly, scrape off the back, remove pig hair and set aside. Then wash the pig skin and put it outside to dry. Dry until the color turns brown, the meat skin sucks, and there is some oil on the meat skin. Heat up the pot with an appropriate amount of cooking oil. When the oil is 50% hot, deep-fry the pigskin until there are many white bubbles, large and small, evenly.

2. Main ingredients: appropriate amount of pigskin and salad oil. Wash the pigskin, boil it with water, and scrape off the excess fat with a knife. Then string it with a rope, hang it in a ventilated place and dry it! It usually takes more than a week. Put the clear oil in the pot, at the same time, put the pigskin in, as the oil temperature rises, the pigskin will bubble, first remove and cool. Then reheat the oil and put the fried pigskin back in.

3, soft-fried, first boil the pigskin, then scrape off the greasy skin and fat meat, cool and dry or dry the water, and then slowly fry the oil. At this time, the pigskin will deform, the skin will blister, the color will gradually turn yellow, and there will be a crisp sound when struck with hard objects. At this time, you can pick it up for use. Hard fry, scrape off the fat meat with the pigskin and cool until the pigskin becomes hard. the method of frying is the same as that of soft frying. Don't overfry it, or all your efforts will be wasted.

4. 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.

5. The pigskin can be dried and dried to such an extent that it can be broken by hand. Pour vegetable oil into the pan and dry pigskin when the oil is 70% hot. Deep-fry the pigskin over low heat to make it fluffy and yellow. Remove the fried pigskin and control the clean oil. Set aside. After the fried pigskin is boiled in a boiling water pan and then soaked for about 6 hours, the pigskin will become soft, swollen and elastic. Soaked fried pork skin can be cooked in cold sauce, soup, or cooked with other vegetables.