Indulge in the exquisite world of Chinese cuisine with Alee Cooking, your go-to expert for delectable dishes. Today, we delve into the art of preparing "浮皮" (Fu Pi), also known as crispy pork skin. Despite its rustic nature, when cooked with finesse, it transforms into a culinary masterpiece.
In this episode, Alee demonstrates the use of sand-blasted pig skin, a cleaner alternative to oil-blasted skin, leaving it less greasy. Though it may retain some sand particles (which are easily distinguishable in black), the trade-off is a dish that boasts cleanliness without compromising flavor. Don't be alarmed by a slight golden hue or crispy edges; the key is to assess the aroma, ensuring it is pleasant and devoid of any unpleasant odors...
Ork Belly Fu Pi : 500g pork belly, 250g soaked Fu Pi, 20g peanut oil, 20g bean paste, 3 bay leaves, half a star anise, minced garlic, ginger, 50g Shaoxing wine, 20g rock sugar, 2 green onions, 2 garlic sprouts, and 2 cilantro stems.
Chapter Breakdown for the Hua Rou Fu Pi Bao:
Introduction: 00:00
Soaking Fu Pi: 00:14
Cooking Hua Rou Fu Pi Bao: 04:00
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