Braised Pomelo Peel
1.
Peel off the yellowish skin of the grapefruit, leaving a white inner layer of cotton wool
2.
Soak in clear water for 1-2 days to remove the bitterness (change the water 1-2 times a day, and each time you change the water, squeeze the water in the grapefruit peel first, and then soak in clear water)
3.
Squeeze the soaked grapefruit peel into water, cut into small pieces, wash ginger and garlic, and cut into pieces
4.
Put the grapefruit peel in a pot and dry the water slightly, set aside
5.
Heat oil in a wok, add ginger, garlic, soy sauce, barbecued pork sauce, chili sauce, fermented bean curd, oyster sauce, sugar, dark soy sauce and fry until fragrant. Add minced meat and fry until cooked.
6.
Add clean water (the amount of water is better if it has just passed the pomelo peel when you put it in the dried pomelo peel), mix well, and make a soup
7.
Add the grapefruit peel, mix well, cover the pot, simmer for 15 minutes on low heat until the grapefruit peel is soft
8.
Heat up the sauce, add the chicken essence, and start the pot
Tips:
1. Prepare the soup first, then add the dried grapefruit peel, mix well, and simmer, because the dried grapefruit peel is very absorbent. If you pour the seasoning directly on the grapefruit peel, it will cause the grapefruit peel to be colored. Uneven taste.
2. Sauces, fermented bean curd, dark soy sauce, etc. already contain salt, so salt can be omitted or added in small amounts as appropriate.
