Pan-fried Skin Dregs

Name: Pan-fried Skin Dregs
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 cloves garlic; Some Vegetable oil; 1g salt; Some Soy sauce; Some sesame oil; Some water; 150g Scum

by Milk tea ink ink

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Pan-fried skin dregs look a bit like old Beijing’s enema. They are fried and eaten with salted garlic sauce, but these two are completely different snacks. The Beijing enema is a mixture of flour and spices and poured into pig’s intestines. The dregs are steamed with a blend of vermicelli and starch. Peel is a famous local food in Anyang. Almost every household makes it. There are many ways to eat the peel. It is burnt and fragrant when sliced and fried. It is especially delicious when it is dipped in garlic juice. However, it is relatively high in calories. point!

Ingredients

4 cloves Garlic
Some Vegetable Oil
1g Salt
Some Soy Sauce
Some Sesame Oil
Some Water
150g Scum

Pan-fried Skin Dregs

1. Prepare a piece of peel and garlic.

2. Make garlic juice first, grind the garlic cloves into garlic paste with a tool. (Garlic mortars are also good, all kinds of garlic pounding artifacts can be used)

3. Pour a small amount of purified water, add light soy sauce, salt and sesame oil, mix well and set aside.

4. Cut the skin scraps into thin slices.

5. After the pan is heated, put a proper amount of oil into the pan and fry slowly.

6. Fry the bottom surface until the color turns white, turn over the uneven folds and then turn over and fry, and you can serve it on a plate when both sides are fully fried!

Tips:
1. When adjusting garlic juice, you can also add soy sauce, pepper, chili and other seasonings according to your own taste.
2. If you want to know how to use dregs, you can refer to another recipe for dregs that I wrote.