Home-style Preparation of Pepperoni Skin
When it comes to skin, countless people immediately think of abundant collagen protein. They associate it with beauty treatments. Here, let me mention that skin is incredibly delicious, but whether or not it contributes to beauty remains uncertain. The protein in the stomach needs to be broken down and reformed, and the body synthesizes various proteins according to its requirements. Thus, whether ingested collagen can be converted into collagen again is questionable. Moreover, collagen itself is an incomplete protein, so it's not considered high-quality protein. Vitamin C promotes collagen synthesis, and pepper vegetables have a very high content of this vitamin.Ingredients therefore, eating more peppers is quite beneficial.
Today, I will share the recipe for braised pork skin with green and red bell peppers. There was a bit less green pepper, so I added some parsley later on. Cooking isn't a mathematical formula; flexibility is key.I made homemade pickles and often use ingredients from them in my cooking, so today's spicy skin includes pickled chilies, pickled ginger, and sour long beans. How good it tastes when done! Red Bell Pepper Skin It's the cheapest meat, just three dollars for a bunch, but its flavor far surpasses that of red-braised pork!Ingredients: 500 grams of pork skin Vegetables and seasonings: one green pepper, two red peppers, 200 grams of parsley, five pickled chilies, three pieces of pickled ginger, 60 grams of sour long beans.Seasonings: A small handful of Sichuan peppercorns, ten dried chili peppers, an appropriate amount of (fermented broad bean paste), oil, two leaves of bay leaf, a piece of cinnamon bark, and one star anise.
Red Bell Pepper Skin Preparation 1. Prepare the ingredients. 2. In a pot, add enough water, pork skin, star anise, bay leaf, cinnamon bark, and bring to a boil to cook the pork skin until it can be pierced with a fork without being too hard or too mushy.
3. Cut pickled chilies, sour long beans into small pieces, and slice pickled ginger into strips.
4. Finely chop the fermented broad bean paste.
5. Cut green and red peppers into short pieces, and cut parsley into small segments.6. Cut dried chili peppers into small pieces. 7. Once cooked, peel off the fat from the pork skin and cut it into strips.8. In a pan, add an appropriate amount of oil, then add Sichuan peppercorns and dried chili peppers over low heat to release their aroma; be sure to add cold oil so that they don't burn easily while slowly releasing their fragrance. 9. Add pickled chilies, sour long beans, and pickled ginger, stir-fry.10. Stir-fry the fermented broad bean paste until fragrant. 11. Add pork skin and stir-fry thoroughly to allow flavors to penetrate. 12. Add green and red peppers and parsley, stir-fry until well-seasoned.Tip: One, ingredients from pickling jars are usually salty, as is the fermented broad bean paste; hence, no salt needs to be added.
Two, for a spicier dish, use thin or beautiful chili peppers instead of green and red peppers.
1 Prepare the raw materials.
2 Add sufficient water to a pot, put in pork skin, fennel seeds, bay leaves, and cassia bark, and cook until the pork skin is tender. The pork skin should be cooked until it can be pierced with a fork without being too hard or too soft.
3 Cut pickled peppers and bitter gourds into small pieces, slice pickled ginger into strips.
4 Grind chili bean paste finely.
5 Slice green and red peppers into short strips, cut Chinese parsley into small segments.
6 Cut dried red peppers into small pieces.
7 After the pork skin is cooked, remove the fat and slice it thinly.
8 Add a bit of oil to the pot, add dry Sichuan pepper and dried chili segments, and stir-fry over low heat until fragrant; add them when the oil is cold to prevent burning, and slowly release their aroma.
9 Add pickled peppers, bitter gourds, and pickled ginger, stir-fry.
10 Stir-fry chili bean paste until fragrant.
11 Add pork skin and stir-fry thoroughly to allow the flavors to meld well.
12 Add green and red peppers and Chinese parsley, and stir-fry until fully infused with flavor.
Tips:
One, the ingredients in the pickling jar are usually quite salty, as are the chili bean pastes, so no salt is needed;
Two, if you like it very spicy, you can replace green and red peppers with hot green peppers and Chinese bell peppers.
