In autumn, women can often eat pork skin, which is more fragrant than pork and full of gelatin

How to make stir-fried pork skin with green pepper

Ingredients: 200 grams of pork skin, 15 grams of green peppers, 50 grams of red peppers.

Ingredients: 2 chives, 1 piece of ginger, 3 cloves of garlic, 1 gram of monosodium glutamate, 5 grams of light soy sauce, 1 gram of cooking wine, 1 gram of chili oil, appropriate amount of salt and oil.

In the first step, the pork skin is placed on the cutting board, and the remaining fur is scraped off with a knife, and then the excess fat on the pork skin is removed from the other side, so that the pork skin will not be too fat in taste, and washed and drained with water after processing.

The second step, add an appropriate amount of water to the pot, pot the pork skin under cold water, cut two slices of ginger and put it in, pour in the cooking wine, turn on the high heat and boil, continue to cook the pig skin for 20 minutes after boiling, turn off the fire and take it out, the pig skin must be cooked, otherwise it will not be chewed.

In the third step, wash the pork skin and cut it into thin strips, wash the green pepper and red pepper, remove the pepper seeds, cut the shredded pepper respectively, wash and cut the chives into sections, slice the ginger, and peel and slice the garlic. Cut the pork skin, green and red peppers and chives into the same length.

The fourth step is to heat the oil pan on the fire, pour in a small amount of oil and burn until the oil temperature is 5 hot, fry the pork skin over medium-low heat for 1 to 2 minutes, the purpose is to completely remove the oil in the pig skin, make the pig skin more fragrant, fry well, turn off the heat and take out, and drain the oil on the pig skin.

The fifth step, leave the oil of fried pork skin at the bottom of the pot, about 2 teaspoons of the amount is OK, turn on high heat until the oil temperature is 7 hot, add ginger slices, garlic slices and stir-fry until fragrant, pour in green pepper shreds, red pepper shreds and stir-fry together for 1 minute, stir-fry fragrant.

Step 6: Pour in the pork skin, then add monosodium glutamate, light soy sauce, chili oil, and an appropriate amount of salt and stir-fry over high heat for 2 minutes, until all the ingredients are colored and flavorful.

The seventh step, put in the chives and stir-fry well, pour in the water starch to thicken, tighten the soup on high heat, turn off the heat, and put out the fried vegetables from the pot and it is ready.

Tips:

There will be a quality inspection stamp on the pig skin, if it can be scraped off is the best, if you can't scrape it off, there is no need to worry, it belongs to food coloring, and it is also edible.

When frying the pork skin, you should pay attention to the heat, keep it below medium heat, and you can quickly slide and fry it, if the frying time is too long, the pig skin will melt, and it is easy to stick to a piece, and it is inconvenient to operate.

Chili oil must be put in to enhance the flavor of the whole dish, if it is not too spicy, you can choose to put less.