A recently developed dish is dedicated to pigskins! The combination of stew and cooked fry, solve the two problems of pig skin fat and tea tree mushroom easy to dry and not taste. Do not discuss with me how much the oral absorption rate of collagen is, can not be cosmetic problems, as long as the rough man is delicious enough!
Preparation stage: tea tree mushroom cold water soaked overnight; fried before going to the root section, changing the water to soak; green pepper shredded; pig skin cleaned up (mainly plucking); the rest of the materials are ready
Cooking stage: pig skin cold water pot, put peppercorns, cooking wine, onion, ginger slices for 15 minutes; cook and take a little cold, use a knife to scrape the skin fat, grease, shredded
Stewing stage: hot pot, pour a layer of base oil, fry the pig's skin for a while, and let out the oil; into the rock sugar, soy sauce, star anise, cooking wine, stir fry evenly, pour into the tea tree mushroom, and flood the vegetable material with boiling water. , cover, medium fire stew for 5 to 10 minutes (specifically, according to the taste of the mouth, the shorter the time, the stronger the road, and vice versa)
Stir-fry stage: open the lid, add green pepper and green onion, add sesame oil, balsamic vinegar, stir fry the sauce, and season with salt, out of the pan!
1. When stewing, tea tree mushroom and pig skin can taste each other, it is very pleasant surprise; fresh tea tree mushroom is not as rich as dry goods. 2. In addition to flavoring, sesame oil and balsamic vinegar are also used to brighten and prevent too thick and even when collecting juice. The role of the stick pan 3. The amount of balsamic vinegar must be controlled, it is appropriate to eat vinegar flavor, do not shake hands!