Dry fried dumpling skin(gan bian jiao zi pi )

Dry fried dumpling skin

Introduction:

"When making dumplings, I don't want to cut the stuffing. I cut them into strips with a knife, fry them with oil, stir fry them with pepper and Zanthoxylum, chew them in my mouth and make them crisp and spicy. It's a great appetizer to drink."

Production steps:

Step 1: the remaining dumpling skin.

Step 2: cut into strips with a knife (I cut a little wide here)

Step 3: sprinkle a little cornstarch and shake the dumpling skin

Step 4: heat the oil in the pan and fry the dumpling skin. (put them by hand, or they will stick together)

Step 5: deep fry until golden and crisp, remove and drain.

Step 6: leave a little oil at the bottom of the pot, add a little water, put in the dried pepper and boil the water.

Step 7: add ginger and garlic, stir fry until fragrant

Step 8: pour in the fried dumpling skin and stir fry over low heat.

Step 9: season with salt and a little MSG.

Materials required:

Dumpling skin: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Garlic: right amount

Salt: right amount

MSG: right amount

Raw powder: appropriate amount

Note: fried dumpling skin, scattered under, or it will stick. Like to taste heavy can use monosodium glutamate or spicy fresh seasoning, according to the individual like their own collocation.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Gan Bian Jiao Zi Pi