Fried dried fish with crystal skin(fan zao yang yu gan xiao chao shui jing pi )

Fried dried fish with crystal skin

Introduction:

"Wow, it's delicious. Since I came to the gourmet, I've been losing a lot of weight. Just like yesterday's dish, let my husband and I have more food. Although it is less and less every time, it also proves that this dish is delicious. What a disaster! absolute! The dried fish is spicy and slightly crispy. The skin of the meat is small and chewy. The shredded meat is tender, smooth and delicious

Production steps:

Step 1: all the ingredients are ready, red pepper, onion and ginger cut.

Step 2: wash the lean meat, cut it into shreds, use a small amount of cooking wine, a small amount of soy sauce, a small amount of starch, stir well, size and marinate for 10 minutes.

Step 3: soak the dried fish in water and add a few drops of white vinegar. Then drain the water and turn it over in the wet starch to make it evenly coated with a layer of wet starch.

Step 4: scrape the skin clean, wash it repeatedly with warm water, and then shred it.

Step 5: coat dried fish with wet starch and sprinkle with dry starch.

Step 6: heat the oil in the pan and fry the dried fish.

Step 7: in the fire, about 1 minute, dried fish golden yellow, immediately remove the oil. And take away the excess oil.

Step 8: leave a small amount of oil at the bottom of the pot, add shredded red pepper and half shredded green onion and ginger, stir fry until fragrant.

Step 9: add shredded pork skin and stir fry.

Step 10: turn the skin into crystal transparent color, add a bowl of water, drop in a small amount of soy sauce, simmer for about 15 minutes.

Step 11: soften the skin of the meat, make the soup white and thick, add the shredded meat and stir fry quickly.

Step 12: white and dry shredded meat, about 1 minute, add dried fish, stir fry evenly. Then sprinkle with the other half of onion and ginger shreds to turn off the fire and put them on the plate.

Materials required:

Dried fish: 50g

Skin: 50g

Lean meat: 10g

Red pepper: 3

Scallion section: moderate

Shredded ginger: right amount

White vinegar: right amount

Soy sauce: moderate

Cooking wine: moderate

Starch: right amount

Edible oil: right amount

Note: 1, I have a little chewy skin. If you like the soft, tender and waxy taste, you can stew the skin for more than 30 minutes in advance, then take it out and cut it into shreds and fry it. 2. Soak dried fish in white vinegar. First, it can remove the fishy smell. Second, it can kill some bacteria on the surface. 3. Only a small amount of shredded meat is used to adjust the taste. If you like more shredded meat, you can put more. 4. Dried fish is salty, so you can't put salt in it. Just drop a few drops of soy sauce when cooking the skin. Eat it with dried fish. It's almost just salty. 5. Stir fry half of the shredded green onion and ginger, and leave half to sprinkle at the end to make the product more fragrant and beautiful. 6, like spicy, you can also add some dry red pepper. My bottom line is three, Wahaha!

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Fan Zao Yang Yu Gan Xiao Chao Shui Jing Pi