Weixian spicy skin, also known as mixed spicy skin, is a necessary dish for holidays, wedding banquets and other banquets. With bright color and strong sour taste, it is a traditional famous food in Linqu, Shandong Province, which originated in the Republic of China. Weifang, a traditional famous food, ranks among the four cold dishes in Weifang, Hua Dan, and is selected as the 100 kind of food that Shandong wants to taste most. It is characterized by the combination of meat and vegetables, bright color, rich sauce flavor, moderate sour and spicy, crisp and refreshing.

Fine selection of materials, pay attention to a wide variety of materials, the main raw materials are rich in nutrition, such as shredded pork, fine vermicelli, cucumber, fungus, egg skin, tomato, coriander, dried seaweed and so on. After the raw materials are replaced by knives, they can be neatly placed in the plate for viewing and eating.

The method of spicy skin in Weixian county

Select 60g pork tenderloin and shred it. Stir in cooking wine starch for later use. Soak auricularia auricula and seaweed for later use. Prepare ingredients. Hang the egg skin with thin oil and low heat. Hang it up and use it. Put oil in a hot pan to cool, add the shredded pork into the sweet noodle sauce, and stir-fry the shredded pork with soy sauce for later use.

Soak the vermicelli in advance and cut it into strips with a width of 1 cm, and blanch it for later use. Cucumber is cut into strips as thick as chopsticks and egg skin. Shred mushrooms, peel tomatoes and cut into 1 cm segments. Slice parsley and mash 1 garlic.