Production method:

1. Slaughter the yellow cattle, cook the whole skin with clear water, shave off the hair, and then cook it.

2. After taking it out, go to the chopping board and scrape the skin up and down 1/3. Then cut the middle cortex into strips with a length of 30 cm and a width of 6 cm, and cut a number of holes in the middle to cut into small pieces when frying.

3. Then put the lard into the pot, put it into the cowhide, stew it with low fire, remove the oil control when the skin is bright, spread it on the bamboo fence row, and dry it for later use. When eating, light the pot, inject lard, when the pot is heated to 40%, add the cowhide cut into small pieces and fry it slowly with low fire. When the cowhide is fried until it swells, remove the remaining oil and put it on a plate.

4, eat tomatoes fried cowhide Minan. Clean green pepper, garlic, onion and coriander, chop them into vegetables, burn tomatoes, peel them, shred them, put them in a dish containing salt, raw pepper and monosodium glutamate, and finally mix well to taste, thus obtaining tomato Mi Nan.

Technical points:

When making fried cowhide dipped in tomatoes, tomatoes should be roasted and peeled with fire, so that the fragrance is strong and the acidity is less; If boiled and peeled, the flavor is less and the acidity is heavier.