How to make the skirt (how to make the skirt delicious)

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List of contents for this article:

• 1、What is the recipe for authentic braised skirt?
• 2、How to make a separate turtle skirt delicious?
• 3、Method of stewing chicken legs with turtle skirt

What is the recipe for authentic braised skirt?

Preparation materials: Clean the pig skirt and cut it into large pieces. Slice ginger and cut green onions into sections. Blanching water: Add enough water to the pan, add the pork skirt pieces, add a few slices of ginger and some cooking wine, skim off the floating foam after boiling over high heat, blanch the water for about 3-5 minutes, then remove the skirt, and rinse it with clear water to remove blood and impurities. Stir-fry sugar color: Put a small amount of oil into the pan, add sugar, and slowly heat on low heat until the sugar melts and begins to turn into a dark brown sugar color.

Add soup and stew: Pour in enough stock or water, and the water must not exceed the skirt. After boiling over high heat, turn to low heat and simmer slowly, allowing the skirt to fully absorb the flavor of the seasoning. Juice harvesting: When the skirt is stewed until soft and delicious, and when the soup is rich, add water starch to thicken the soup to make the soup slightly sticky. Seasoning and taking out of the pan: Adjust the amount of salt according to personal taste, sprinkle with a little pepper oil or sesame oil to enhance the aroma, stir fry well and serve out of the pan.

The making process of braised skirt is as follows: Prepare ingredients: Cut the fresh turtle skirt into long squares of 5 centimeters long, or cut into sections according to the original width. Cut the ham into long squares the same size as the skirt. Remove the tendons and peel the rapeseed heart. After washing, blanch it with boiling water, then rinse it with cold water, remove and control the moisture, and retain the section about 89 cm long. Pretreatment of skirt: Put skirt in boiling water and blanch it, remove it and wash it with warm water.

Turtle skirt is a week of soft meat with a soft edge of turtle back armor (top). It is popular among foodies because of its rich nutritional value and delicious taste. Dishes cooked with it include: braised skirt, abalone skirt, garlic skirt, white sauce skirt, hot skirt, etc.

Braised: Put the fried fish skirt into the pan, add appropriate amount of hot water (just enough to cover the fish skirt), boil over the high heat, turn to low heat and simmer slowly, during which time you can skim off the floating foam. Sauce: After the soup is thick and the fish is cooked, add water starch to thicken, then add chicken essence or MSG to taste, and finally sprinkle with a little sesame oil to enhance the aroma. Out of the pan: Place the braised skirt on a plate, sprinkle with chopped green onion to decorate, and serve.

Control the water on the skirt, put it into the pot, place the ham slices on top, then add the onions, ginger, cooking wine, soy sauce, salt, sugar, and pepper noodles, first boil over high heat, and then simmer over low heat. After the skirt is rotten, pick out the green onions and ginger, mix well, use water starch to thicken, pour on chicken oil, and serve on the plate.

How to make a separate turtle skirt delicious?

Pretreatment: Blanch the fresh skirt with hot water at 80℃ for 2 minutes, scrape off the black film on the surface, cut into strips, add cooking wine and ginger slices, blanch in water to remove the fishy smell. Saute fragrant: Saute the chives, ginger slices, and garlic cloves in hot oil, add the skirt and stir fry for 1 minute over high heat. Seasoning: Pour 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of Huadiao wine, add 5 pieces of rock sugar, 1 star anise, and 1 small piece of cinnamon, pour in hot water to cover the ingredients. Stew: Simmer for 20 minutes on low heat until the gum thickens, add a little white pepper before collecting the sauce to freshen up.

Stewed chicken with turtle skirt: This is a Cantonese dish. Stew the turtle skirt with chicken, pork belly and other ingredients, top with the sauce made of soybean paste, seafood sauce, etc., simmer over medium to medium heat for 15 minutes, and then sprinkle with chopped green onion. This dish perfectly combines the delicacy of the turtle skirt with the tenderness of the chicken, and it tastes first-class. Scallion oil skirt: Soak and cook the dried turtle skirt first, then change the knife to marinate.

. Prepare fresh peas, diced carrots, corn kernels, and chopped green onion.

Pour the fried ingredients into the casserole. Put in the processed turtle, head, neck, and limbs, and place it for plastic surgery. Put the turtle liver and gallbladder, and cover the casserole. Stew over low heat until the turtle is crisp and rotten, then remove ingredients such as onions, ginger, pepper, and star anise. At this time, the braised turtle (including turtle skirt) has been cooked and can be served on a plate and enjoyed. The skirt of the braised turtle has soft, waxy taste and delicious taste. It is one of the essence of the whole dish.

Add the skirt: Add the processed turtle skirt and red dates, and continue to simmer for 40 minutes until the skirt is soft and waxy and the soup is thick and white.

Method of stewing chicken legs with turtle skirt

Add water and cook: Pour boiling water (twice as much as the ingredients), boil over high heat, turn to low heat and simmer slowly for 30 minutes. Add the skirt: Add the processed turtle skirt and red dates, and continue to simmer for 40 minutes until the skirt is soft and waxy and the soup is thick and white. Seasoning: Finally add wolfberry, salt, and white pepper to taste, and cook for another 5 minutes. Key skills to remove fishy smell: Turtle skirt and chicken legs must be fully blanched in water, and cooking wine and ginger slices must be used to assist in removing fishy smell.

The method of braising the turtle skirt is as follows: Main steps: Preparation raw materials: turtle 750 g fat tender chicken leg meat 50 g pork tendon meat 25 g yellow flour paste 25 g green onion 15 g ginger slices 10 g pepper 5 g star anise 5 g cooked lard 100 g soy sauce 10 g Shaoxing wine 15 g clear soup 100 g processing turtle: After slaughtering and washing the live turtle, put it in boiling water to blanch, and scrape off the black skin. Cut off the tip of the claw and wash it again. Put it into a boiling water pot and cook it for a while. Remove it when you can remove the lid, and place it in a cold basin.

Chicken: Half an old hen (or 2 chicken legs), stewed with little oil and resistance. It is recommended to use freshly killed local chickens, and frozen chickens need to be blanched in water in advance to remove the fishy smell.

[Method] Slaughter and wash the live turtle, place it in boiling water and scalm, scrape off the black skin, chop off the tip of the claw, wash it, then put it into a boiling water pot to cook for a while. When the lid can be lifted, fish it out, and place it in a cold water basin. In the middle, tear off the lid and skirt together, remove the intestines and retain the liver and gallbladder, then tear off the head, neck, and limbs, and cut the chicken leg meat, and pork fishy meat into 5cm square pieces, place them in the basin together, cut the onion into sections, slice the ginger into pieces, and set aside.

The cooking procedure is as follows: Add oil to the pan and heat it, add some onions and ginger, add the turtle pieces, cook in Shaoxing wine and stir-fry for a while, then put the turtle, chicken legs, mushrooms, onion and ginger and water into the soup basin, add refined salt, seal, place it in the cage and stew until it is cooked. Take out the onions, ginger, and chicken legs, take out the mushrooms and ham, decant the original juice into the pan, set the taste and pour it on the turtle, and garnish with ham, winter bamboo shoots, mushrooms, and cabbage hearts.

[Raw materials] 750 grams of turtle. 50 grams of fat and tender chicken leg meat, 25 grams of pork tendon meat, and 25 grams of yellow flour paste. 15 grams of onions, 10 grams of ginger slices, 5 grams of pepper, 5 grams of star anise, 100 grams of cooked lard, and 10 grams of soy sauce. 15 grams of Shaoxing wine and 100 grams of clear soup.