Roast pig skin

In the market, it is often seen that after buying pork, some sellers are required to remove the pig skin and cut it into small pieces. Seeing this, I feel very distressed. The collagen thrown away is much more nutritious than the finished bird's nest you bought.After the pigskin is cooked, it is full of elasticity and chewiness. If you like soft and rotten, you can cook it for a while. The pigskin that comes out is more soft and smooth, which can be said to melt in the mouth.For the meat I bought, I cut off the pigskin, store it separately, save a little more, cook it together, and then fry or boil the skin jelly.Pig skin contains a large amount of collagen protein, which can be converted into gelatin during cooking. Gelatin has a reticular space structure. It can combine a lot of water, enhance cell physiological metabolism, effectively improve the physiological function of the body and the water storage function of skin tissue cells, moisturize the cells, maintain a moist state, prevent premature skin wrinkles, and delay the aging process of the skin.In spring, the wind blows hard, and the only water in the body has been blown away. We must mend it quickly, or the wrinkles will quietly climb up the corners of our eyes. It will be too late to mend it by then. Pigskin is rich in collagen, which has special effects on wrinkle reduction and beauty.The roasted pig skin emits a smell of cumin, and the bite is full of elasticity. After watching for a long time, I didn't know how to take pictures of the pigskin. Finally, it looked like this. The photography technology needs to be improved.

Main Ingredients

• pigskin 200 g

Auxiliary Ingredients

• garlic A moderate amount of
• ginger appropriate amount
• scallion A moderate amount of