Ingredients ?

300 grams of processed pork skin

5 dried red chili peppers

1 green chili pepper or green garlic

some green onions

2 tablespoons of soy sauce

1 tablespoon of sugar

4 tablespoons of cooking wine

0.5 tablespoon of vinegar

Spicy Fried Pork Rinds (Two Eaters) Directions ?

Pork rinds cooked in boiling water with cooking wine for 5 minutes, then fished out, scrape all the white fat under the skin, then shredded and re-introduced into a new pot of boiling water with cooking wine, ginger, salt and a little soy sauce, cook for about half an hour, 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 chili pepper in hot water, soften, cut into julienne on the diagonal, green bell pepper julienne, green onion julienne cut more spare.

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First with a few drops of oil will be green pepper shredded stir-fried a few times 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 and stir fry evenly, and finally into the green pepper shredded, in the hot side of the pan a few drops of rice vinegar, stir fry for a few times immediately out of the pan.

Tips

1. green bell peppers 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 fry evenly immediately turn off the heat out of the pot, do not take a long time.

3. Rice vinegar can be deodorized to relieve greasiness, but the taste 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.