Roast pig skin-You Are Foodie

By Jude
80

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

Step 1 . Put the pig skin into the water and blanch it.

Step 2 . When the pigskin is slightly cool, scrape off the excess fat on it.

Step 3 . Put water in the pot again, put the scraped pig skin in, and add the onion, ginger and garlic

Step 4 . Add Chinese prickly ash.

Step 5 . Add cooking wine. Boil well.

Step 6 . Take out the boiled pig skin, put it in a container, and refrigerate it for one night.

Step 7 . Cut the pigskin into strips or pieces.

Step 8 . Put barbecue sauce and salt in a bowl, and mix well.

Step 9 . Put in the cut pig skin and grasp it with your hands. Marinate for ten minutes.

Step 10 . String the pigskin onto the bamboo stick in turn.

Step 11 . Put the skewers on the baking tray covered with tin foil in advance, and then brush the remaining sauce in the bowl onto the pig skin.

Step 12 . Put the cumin powder, cumin granules and pepper powder into a container and mix well.

Step 13 . Sprinkle the mixed ingredients on the pig skin. Preheat the oven and bake at 180 degrees for about ten minutes.

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