Fried pig skin with pickles(shui yan cai chao zhu pi )

Fried pig skin with pickles

Introduction:

"Yunnan's water pickles, also known as hairy pickles, are characterized by a short curing period. Generally, the finished product lasts about 5-10 days. The material is green vegetables (bitter vegetables). The green vegetables are slightly dried, then washed and cut into small sections and put into jars. Add the same amount of water as the green vegetables, add salt, cover the jars, and put the jars in the sun or hot places. The jars will be sour in five or six days. If some rice is put in the jars The flavor of the soup is more mellow, and it is a convenient pickle. "

Production steps:

Step 1: prepare materials

Step 2: remove the fat from the pig skin and cut it into thin slices.

Step 3: slice ginger and garlic, cut pepper into sections and set aside.

Step 4: heat up the frying pan, pour in the cooking oil, stir in the pepper section over low heat, and then stir in the ginger and garlic slices.

Step 5: stir fry the sliced pig skin.

Step 6: put in the pickle, that is, the acid juice of the pickle, and heat it over high heat until the juice is slightly collected.

Step 7: add a small amount of salt, soy sauce and monosodium glutamate for seasoning, and then add the starch to thicken.

Materials required:

Pigskin: 200g (cooked)

Pickles: 200g

Edible oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Soy sauce: right amount

MSG: right amount

Starch: appropriate amount

Note: Tips: Pickles and soy sauce contain salt, do not add or add a little salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Shui Yan Cai Chao Zhu Pi