Braised Pork Skin

Overview

Fried pork skin is a common ingredient, and it is indispensable in the three-fresh soup in local Shanghai cuisine, but I prefer the spicy and sour braised pork skin from my hometown. It is sour and slightly sweet, and there are many crispy side dishes, which is very delicious. Unfortunately, in recent years, gutter oil has been rampant, and people are afraid to buy fried things. This dish has been missing for a long time. A few days ago, my husband brought home a big bag of fried pork skin, which he said was a gift from a friend. He was very happy that the braised pork skin was finally back on the dining table.

Tags

• hot dishes
• black fungus
• cabbage
• cooking wine
• coriander
• fried pork rinds
• msg
• mushrooms
• onions
• raw chili pepper
• rice vinegar
• white sugar
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients. Be sure to use raw chili peppers. In addition to the side dishes in the picture, you can also choose other leafless vegetables with a crisp texture, such as fresh bamboo shoots, snow peas, yams, cauliflower, etc. You can also add some meat dishes such as shredded pork and ham.

   

2. 2 Wash the ingredients. Shred the ginger, cut the green onion and coriander into sections, cut two raw peppers into diagonal sections; slice one mushroom; remove the leaves from one piece of cabbage, and cut the cabbage into small rectangular cubes; cut the carrot into inch-long sections and cut into small rectangular slices; soak two or three black fungus and tear them evenly. Pay attention to the size of various side dishes and meat skin as much as possible. Since there are many kinds of side dishes, you only need a little bit of each dish.

   

3. 3 Soak the fried pork skin until soft, wash and squeeze out the water, and cut into small rectangular cubes. Soaking the pork skin is quite time-consuming, so try to soak it as early as possible, using hot water will make it faster than cold water.

   

4. 4 Heat oil in a hot pan and sauté onion, ginger and chili until fragrant.

   

5. 5 Add the side dishes (shiitake mushrooms, black fungus, cabbage, carrots) and stir-fry for a while, then pour the cooking wine along the edge of the pot.

   

6. 6 Remove the pork skin, add water until it is level with the ingredients; add salt and white sugar, stir well; cover with a lid and bring to a boil.

   

7. 7 At this time, take the time to adjust the water starch. Let the vegetables in the pot simmer for a minute or two. Open the lid, add an appropriate amount of rice vinegar (white vinegar can be used, but not balsamic vinegar or mature vinegar), stir well and thicken. After thickening the gravy, turn off the heat, add a little MSG and pepper and mix thoroughly.

   

8. 8 Plate, sprinkle with coriander, and done.