Hairtail Soybean Stewed Pork Skin

Overview

The swordfish stewed with beans has a lingering fragrance and is combined with the collagen-rich meat skin, which has a glutinous texture and a full nutritional combination. It retains the fresh taste of the swordfish, but also has the fragrance of soybeans and the glutinous texture of the meat skin

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• fermented bean curd juice
• light soy sauce
• old soy sauce
• pork skin
• scallions
• soybeans
• star anise
• sugar
• swordfish
• vinegar
• ginger slices
• salt

Ingredients

Steps

1. 1 Wash and drain the saury, soak the soybean skin for 2-3 hours in advance, change the water every hour or so, and cut the skin into sections

   

2. 2 Fry the hairtail until golden brown on both sides, add green onions, ginger slices, garlic, star anise, braised sauce (salt, sugar, light soy sauce, dark soy sauce, vinegar)

   

3. 3 Add the soybean skin, add water and a tablespoon of fermented bean curd juice, bring to a boil over high heat, then turn to low heat and simmer for about 1 hour

   

4. 4 After the meat skin is simmered, reduce the juice over high heat and serve on a plate