Spicy meat jelly(la wei rou pi dong )

Spicy meat jelly method:

Raw materials for making spicy meat jelly:

250g frozen pork skin, 1 green onion, 1 tbsp chili oil, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp pepper powder.

Processing steps of spicy meat skin jelly:

1. Wash and shred the scallion, slice the skin of the meat, and put it into the plate for later use.

2. add seasoning into the bowl and mix evenly. Sprinkle on the meat jelly and sprinkle with a little shallot.

Characteristics of spicy meat skin jelly:

Texture somersault, taste fat but not greasy.

Spicy meat jelly

Spicy meat jelly is one of the traditional famous dishes in Zhejiang Province. Texture somersault, taste fat but not greasy.

essential information

Spicy meat jelly

Zhejiang cuisine

[taste characteristics] the texture is tumbling, and the taste is fat but not greasy

Raw materials

Ingredients: 250 grams of frozen pork skin, 1 green onion, 1 seasoning, 1 tbsp chili oil, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp pepper powder

Production process

1. Wash and shred the scallion; peel the frozen meat, remove the package and slice it, and put it on the plate for later use. 2, seasoning into the bowl, mix evenly, sprinkle on the skin jelly, sprinkle with a little shallot silk.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : La Wei Rou Pi Dong