(xiang gan rou pi ding )

Dried diced pork skin

Introduction:

"Every time you don't use pig skin to make meat stuffing, it's a pity that it's wasted. You always choose better ones to keep. (don't have too many seals and hairs on them). I wish the children healthy and happy growth!"

Production steps:

Materials required:

Dried incense: appropriate amount

Pork skin: right amount

Pepper: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

MSG: right amount

Star anise: 1

Oil: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang Gan Rou Pi Ding