Stir fried pork skin(xiang chao rou pi nong nong man kou xiang )

Stir fried pork skin

Introduction:

"The taste of tantan is strong, salty and fresh. It's really delicious."

Production steps:

Step 1: put the skin of the meat into the cold water pot, boil for five minutes, remove the fat

Step 2: put fresh water in the pot, add scallion, ginger and salt, put in the processed skin and cook for 20 minutes.

Step 3: shred the cooked skin

Step 4: shred scallion (more), shred ginger, dry pepper and coriander stalk

Step 5: mix bowl juice: 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp cooking wine, a little sugar, a little chicken essence, and a little starch to make sauce

Step 6: put a scoop of oil in the pot, first add dried ginger, stir fry pepper, and then add shredded green onion

Step 7: stir fry shredded green onion until fragrant, add the skin of the meat, stir fry slightly, and quickly add the sauce

Step 8: add in the sauce, stir fry quickly, then put it on the plate, sprinkle some shredded green onion and coriander stem

Step 9: mix well, fragrant, salty and nutritious.

Materials required:

Pigskin: right amount

Shredded scallion: right amount

Shredded ginger: right amount

Dry pepper: right amount

Coriander: moderate

Large material: moderate amount

Fragrant leaves: appropriate amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Note: the scallion silk takes the scallion white taste to be better, adjusts the bowl juice in advance, explodes requests quickly

Production difficulty: simple

Technology: explosion

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Chao Rou Pi Nong Nong Man Kou Xiang