Fried pork skin with sour radish(suan luo bo chao rou pi )

Fried pork skin with sour radish

Introduction:

"Every time I buy pork, there will be some skin, which will be stored in the refrigerator. I want to wait for the Chinese new year to boil the jelly. Last year, because I had stomach trouble, I couldn't eat cold, so I cooked very little jelly. So there are a lot of skin, no way to put it brine, add a variety of side dishes fried to eat. Eating radish in winter and ginger in summer is a healthy way. Pickled sauerkraut is not very healthy in terms of health, but it's no problem to eat occasionally. Especially when you eat too much greasy food during the Spring Festival, some salty and sour food can also help to appetizer and relieve stagnation. "

Production steps:

Step 1: Ingredients: sour radish marinated skin vegetable oil salt grade fresh ginger millet pepper garlic seedling chicken essence

Step 2: shred the sour radish

Step 3: cut the millet and pepper into circles, cut the ginger into mince, wash the garlic and cut into sections,

Step 4: slicing marinated pork skin

Step 5: cool the oil in a hot pan, add the skin and stir fry

Step 6: add minced ginger and millet pepper

Step 7: stir fry the flavor grade fresh salt for a while

Step 8: add sour radish and stir well

Step 9: add garlic sprouts

Step 10: chicken essence

Step 11: stir fry out the pot

Materials required:

Marinated pork skin: appropriate amount

Sour radish: right amount

Vegetable oil: right amount

Salt: right amount

Garlic sprouts: right amount

Soy sauce: right amount

Millet pepper: right amount

Chicken essence: appropriate amount

Ginger: right amount

Note: the salty flavor of your stewed skin is very light, so fry the skin first. Sour radish is salty, so you can't fry it for a long time

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan Luo Bo Chao Rou Pi