Ingredients
300g of processed pork rinds
5 dried red chili peppers
1 green chili pepper or green garlic
green onion, moderate to high
2 tbsp of soy sauce
1 tbsp of sugar
4 tbsp of cooking wine
0.5 tbsp of vinegar
Spicy Stir Fried Pork Rinds (for two)
Pork rinds in boiling water with cooking wine for 5 minutes, and then fish out, scrape all the white fat under the skin, and then shredded re-introduced into a new pot of boiling water with cooking wine, ginger, salt, and a little soy sauce, cooking for half an hour or so, don't put too much water. Cooked, pork rinds fish out and spare, you can leave a little in the soup, after cooling is the meat skin jelly, put in the freezer, eat with garlic vinaigrette is very delicious. (I usually do about 2 pounds of pork rinds at a time, once processed, divided into four bags or so frozen)
Dry red pepper in hot water, soften, cut into julienne diagonally, green bell pepper julienne, green onion julienne cut more spare.
First, use a few drops of oil to stir-fry the green bell pepper for a few seconds to break the life of the sheng out of the standby, do not fry the old fried soft. Another pan wide oil sautéed red pepper and green onion, then pour in the pork rinds, 4 spoons of cooking wine, 2 spoons of soy sauce, 1 spoon sugar, stir fry evenly, and finally into the shredded peppers, in the hot side of the pan a few drops of rice vinegar, stir fry for a few seconds and immediately out of the pan.
Tips
1. green bell pepper can be replaced with green garlic (flat with leaves of the kind), sprinkle into the pan before turning a few immediately off the heat.
2. This is a quick dish, 4 spoons of cooking wine and 1 spoon of soy sauce can not let the pork rinds stick together, all the ingredients stir-fried evenly immediately turn off the fire out of the pot, do not take a long time.
3. Rice vinegar can be deodorized to relieve greasiness, but the flavor is very easy to dominate, so it is best not to pour directly on the dish, as long as the hot side of the pan can be drizzled with a few drops of acidity will immediately evaporate, leaving only the aroma of vinegar.