【Jiangsu】Three delicacies braised pork skin (one of the six bowls in my hometown)
Overview
Every place has its own unique food culture and local customs. This includes banquets. In many places, there is a saying that there is no banquet without fish, and there is a saying that there is no banquet without chickens. And in my hometown, which is a relatively beautiful and quiet place, there is a custom that no one can sit without a meal. Regardless of New Year's Eve or weddings or funerals, the first bowl of dish must be pork belly. (The fat is scraped off the skin of the meat, air-dried and deep-fried. Finally, the water is released. Then it is cleaned and added with various side dishes and simmered with broth.) When I was a child, I didn't like this dish. But I fell in love with it for the first time now that I am an adult and in a foreign land. So many times, the reason why a piece of food makes you like it may not only be because of its taste or texture, but also the memories and culture it carries... It's New Year's Eve, relatives and friends far away in my hometown... Happy New Year to all of you dear to my heart! Happy New Year to everyone at Meitian! Thanks for walking through 2016 together...
Tags
Ingredients
Steps
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Prepare the raw materials: Drain the dried meat skin and wash it; drain the fungus; wash the mushrooms and tear them into strips; wash the cabbage; wash the green onion and ginger.
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Cut the onion and ginger into a knife and set aside
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Cut ham into slightly wider strips.
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Heat the oil in a pan, sauté the onion and ginger until fragrant, put the cooked and cleaned meat skin into the pan.
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Add mushrooms.
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Put the soaked fungus in as well.
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Add the ham and add the stock to the pan.
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Add a tablespoon of soybean oil and bring to a boil over high heat.
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After boiling, reduce heat to low for 20 minutes.
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Add the washed cabbage and cook for another 2 or 3 minutes.
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Finally, add salt, chicken essence, pepper, and sesame oil to taste, and remove from the pan and serve.
