Sauted pork skin with sauerkraut

Sauted pork skin with sauerkraut

Introduction:

"Every time I buy meat, I always have skin. Sometimes I don't want it. I leave it to the butcher. But when you want to eat meat skin, you have to buy it. It's not cost-effective. So now every time I go to buy meat, I always leave the skin. I go home and put it in a fresh-keeping bag and keep it in the refrigerator. I have saved a lot of skin for half a year. In winter, we boil jelly and stew some meat skin. Meat skin contains collagen and elastin, which can make cells plump, reduce wrinkles and enhance skin elasticity. Regular consumption of pig skin or pig hoof has the effect of anti-aging and anti-cancer. Because pig skin contains a lot of collagen, can slow down the body cell aging. Eating meat skin often can make skin plump, elastic, flat and smooth, prevent shriveling and wrinkle, beautify your skin and beautify your hair. "

Production steps:

Step 1: Ingredients: pickled cabbage, marinated pork, garlic sprouts, ginger grade fresh chicken essence, salt and pepper vegetable oil

Step 2: rinse the pickled cabbage, squeeze out the water and cut it into shreds

Step 3: wash garlic and cut into sections, wash pepper and cut into oblique sections, and shred ginger

Step 4: strip the marinated pork skin

Step 5: cool the oil in a hot pot, add shredded ginger and stir fry the pepper to make it fragrant

Step 6: stir fry with meat skin

Step 7: add sauerkraut and stir well

Step 8: stir fry with a little salt

Step 9: Flavored fresh

Step 10: stir fry chicken essence for a while and taste it

Materials required:

Sauerkraut: right amount

Marinated pork skin: appropriate amount

Pepper: right amount

Garlic sprouts: right amount

Vegetable oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Taste grade fresh: moderate

Note: salt must be tasted, because sauerkraut is pickled, and the skin is easy to fry

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour