Weixian spicy skin, also known as mixed spicy skin, is a necessary dish at festivals, wedding banquets and other banquets. It is colorful and sour, and 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 famous cold dishes in Weifang, Hua Dan, and is selected as one of the 1 most delicious foods in Shandong. It is characterized by the combination of meat and vegetables, gorgeous color, rich sauce flavor, moderate sour and spicy, crisp and refreshing.

There are many kinds of fine materials, and the main raw materials with rich nutrition are shredded pork with oil, thin vermicelli, cucumber, fungus, egg skin, tomato, coriander and dried seaweed. After the raw materials are changed into knives, they can be placed neatly in the plate for viewing and eating.

The method of spicy skin in Weixian County

6g pork tenderloin is selected and shredded. Stir in cooking wine starch for later use. Soak the fungus and seaweed for use. Prepare the ingredients. Hang the egg skin with thin oil and low fire. Hang it and put it out for use. Cool the oil in a hot pan, add the sweet noodle sauce to the shredded pork, and stir-fry the colored shredded pork with soy sauce for later use.

Soak the vermicelli in advance, cut it into 1cm wide strips, and blanch it for later use. Cucumber is cut into strips as thick as chopstick head and egg skin, while fungus is shredded and tomatoes are peeled, and cut into 1cm segments. Cut the parsley and mash 1 garlic.