Braised Pork Skin with Mushrooms and Bean Curd
Overview
Use leftover scraps in the refrigerator to make braised pork rinds with mushrooms and yuba
Tags
Ingredients
Steps
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Main ingredients.
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Soak the yuba and shiitake mushrooms in warm water until fully set. ((When soaking the yuba, try to use warm water and add a little salt. Soaking the yuba in salt water can help the yuba absorb enough water as quickly as possible, and the yuba can be soaked quickly without a hard core)
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Pour the pig skin into a pot with cold water, add scallions, ginger slices, 1 teaspoon of cooking wine, 1 teaspoon of white vinegar, bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes until the pig skin becomes soft. (When cooking pork rinds, adding a teaspoon of white vinegar can effectively remove the odor of pork rinds)
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Boil the pig skin for about 10 minutes, take it out and let it dry until it is no longer hot to the touch. Use a blade to remove the white fat on the pig skin.
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Cut the clean pork skin into pieces.
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Cut the soft yuba diagonally into sections, and cut the shiitake mushrooms diagonally into large pieces.
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Put a little base oil in the pot, add scallions, ginger slices, star anise, bay leaves and other seasonings to bring out the aroma.
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After the aroma comes out, add the mushrooms and pork skin and stir-fry until the mushrooms and pig skin are slightly dry. (Only when the water vapor in the ingredients is fried out can the aroma of the seasonings come in during cooking)
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Slightly stir-fry until the mushrooms are dry, pour in the ingredients along the edge of the pot, and then add light soy sauce and dark soy sauce in sequence.
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Add warm water and bring the ingredients to a boil over high heat.
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Bring to a boil over high heat, pour into a casserole, add chopped yuba and salt, bring to a boil again, then reduce to low heat and simmer for 30 minutes.
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Simmer until the pork skin is soft and glutinous and the soup is reduced, then turn off the heat.
