The main materials used for frying the skin dregs are vermicelli, sweet potato starch and thirteen spices. These materials need to pay attention to the steps. You must first thicken the starch with water, and then scald the vermicelli with boiling water. Take it out until the vermicelli becomes soft, then cut the vermicelli, add ginger, chopped green onion, thirteen spices and other ingredients, mix well, pour it into a steamer and steam it, and finally put the skin residue into the pot for frying.

Ingredients

Half a pound of good vermicelli, four ounces of sweet potato starch (potato starch and corn starch are not acceptable), green onions, ginger, garlic, thirteen spices, dried shrimps, and a little salt.

Method:

1. Dilute the starch with water or stock and stir it. Do not add too much water;

2. Bring the vermicelli to a boil. Boil it in water until it becomes soft, put it in boiling water and take it out for about one minute. Some vermicelli may have more edible glue added, and the cooking time needs to be longer;

3. Add the chopped green onion, ginger, garlic, thirteen spices, dried shrimps and a little salt to the removed vermicelli.

4. Pour the stirred starch juice into the vermicelli and grasp it evenly with your hands;

5. Pour it into the steamed griddle, and then wipe the surface with starch juice. After steaming in this way, it will look smoother, and then steam the skin residue over high heat for about fifty minutes;

6. Cut the cooled skin residue into even pieces, and chop the onions and garlic for later use;

7. Pour salad oil into the wok or frying pan (for the skin dregs, you can add one-half more oil than usual for cooking), heat the oil, add the chopped green onion, and then add the skin dregs. , stir-fry, decide how much salt to add at this time according to the amount of salt added during steaming, pour a little light soy sauce, and add minced garlic when taking it out of the pot. The delicious pan-fried skin dregs is ready.

How to stir-fry garlic peel residue:

First, prepare the materials.

Second, cut the skin residue into thin slices.

Third, shred the green onions and mince the garlic cloves.

Fourth, after the oil in the pan is hot, add peppercorns and star anise and stir-fry until fragrant, then remove and throw away.

Fifth, add the skin residue and fry over low heat until the bottom is transparent and changes color, then flip and fry.

Sixth, after both sides are fried and translucent, add shredded green onions.

Seventh, put dark soy sauce and salt in a small bowl, add two tablespoons of water and mix evenly, pour into the pot and stir-fry.

Eighth, after the soup has dried up, add minced garlic, mix well and serve.

Delicious and beautiful garlic-flavored fried skin dregs. When frying the skin residue, it is best not to put the dark soy sauce directly into the pot. Dilute it with a small amount of water and pour it in evenly, otherwise the color will not be easy to stir-fry evenly. Try not to add water when frying, otherwise the skin dregs will not taste burnt enough.