Braised Pomelo Peel
1.
1 grapefruit peel
2.
Peel off the yellow skin, leaving a white inner layer of cotton wool
3.
Soak in clear water for 2-3 days to remove the bitter taste (change the water 1-2 times a day, each time the water is changed, squeeze the water in the grapefruit peel first, and then soak in clear water)
4.
Squeeze the soaked grapefruit peel into water, cut into small pieces, wash and dice the ginger and garlic, put the grapefruit peel into a pot and simmer the water to dry, set aside
5.
Heat oil in a wok, add ginger, garlic, soybean paste, chili sauce, fermented bean curd, oyster sauce, sugar, and dark soy sauce to fry until fragrant. Add water (the amount of water is preferably the grapefruit peel that has not been dried), mix well, and cook. Into seasoning
6.
Add the grapefruit peel, mix well with the seasonings, cover the pot, simmer for 15 minutes on low heat until the grapefruit peel is soft
7.
Add the minced meat, stir-fry until the meat is cooked, heat up the sauce, add salt, and start the pan
8.
Garnish with chopped green onion
Tips:
1. Prepare the seasoning first, and then mix with the dried grapefruit peel, because the dried grapefruit peel is very absorbent. If you pour the seasoning directly on the grapefruit peel, it will cause uneven coloring of the grapefruit peel.
2. The sauce, fermented bean curd, dark soy sauce, etc. already contain salt, so the amount of salt can be added as appropriate.
