2. Peel the onion and cut it into strips.
3. Wash green peppers, remove seeds and cut into small pieces.
4. Cut the soaked pigskin into thin strips.
5, from the oil pan, add ginger slices and stir fry.
6. Add a tablespoon of red bean paste and stir-fry the red oil.
7. Pour in the chopped fried pigskin and stir well.
8. Pour the chopped green peppers into the pot and stir well.
9. Add onions and stir fry quickly.
10, adding appropriate amount of refined salt.
1 1. Cook two spoonfuls of mature vinegar along the side of the pot, over heat, stir well and serve.
1. Blanch the fried pigskin with boiling water and soak it in clear water for several hours until the pigskin is swollen and elastic.
2. I don't like red bean paste, so this dish is much lighter.
3. After the onion is put into the pot, stir fry quickly to reduce the cooking time and prevent the onion soft couch from losing its flavor.
Dry pigskin 1000g, first wash off the oil stains on it with alkali, soak it in warm water, then stew it with low fire until it is half done, take it out, filter off the water and cut it into small strips. Fry in warm oil until golden and crisp, and then store it for later use. Use chicken soup or refined pork soup when eating.
1. Soak the fried pigskin in water. ?
2. Cut the soaked fried pigskin into rectangles, soak it in edible alkali for 3 minutes, grab it with your hands, and wash the oil from the skin with water. ?
3. Put the pot on the fire, boil it in water and blanch it in the skin for 3 minutes. Pick up the dry water and pour it into the container. ?
4. Wash the shallots and cut the shallots into sections. Wash radish, slice it, soak it in salt for about 10 minute, blanch it in boiling water for 3 minutes, control the moisture and put it together with the skin, add chopped green onion and Chili noodles, heat the oil to 60% and pour it on it, then release soy sauce, Chili oil, sesame oil and monosodium glutamate, mix well, put it on a plate and sprinkle with chopped green onion.
Choose dry skin and soak it in liquid lard one day in advance, which is easy to boil over and of good quality. When the oil is fat, the skin and the oil will be ignited together and the oil will be fried with slow fire. When the oil temperature rises to 50℃, the pan will leave the fire hole immediately, and continue to fry with low fire when the oil is cold.
When the skin in the pot swells, take it out quickly.
Wait a little while, and then fry the skin in the pan. With the increase of oil temperature, turn it with a colander to make it thoroughly inside and outside.
After the oil is made, because the skin is brittle, it must be put into water at 65℃, and an appropriate amount of alkali is added to soften the raw materials, squeeze out the oil, and then rinse it with clear water to eat.