Rice Suffers -------------dried Fish Fried Crystal Skin
1.
All ingredients are ready, red pepper, green onion and ginger are shredded.
2.
Wash the lean meat, shred it, use a small amount of cooking wine, a small amount of light soy sauce, a small amount of starch, and marinate for 10 minutes.
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.
4.
The skin is cleaned, washed repeatedly with warm water, and then shredded.
5.
Dried fish coated with wet starch and sprinkled with a layer of dry starch.
6.
Heat oil in the pot, add dried fish to fry after the oil is hot.
7.
Medium heat, about 1 minute, the dried fish turns golden brown, immediately remove the oil. And put the excess oil away.
8.
Leave a small amount of oil in the bottom of the pot, add the red pepper shreds and half of the green onion and ginger shreds, and fry them for a fragrant flavor.
9.
Put the pork skin into the pan and stir fry.
10.
The skin becomes crystal clear. Put a bowl of water, drip in a small amount of light soy sauce, and simmer for about 15 minutes.
11.
After the skin becomes soft and the soup is milky and thick, add the shredded pork and fry it quickly.
12.
The shredded pork turns white and dry, about 1 minute, add the dried fish and stir-fry evenly. Then sprinkle the other half of scallion and ginger and turn off the heat and serve.
Tips:
1. My pork skin is a bit chewy. If you like soft and waxy texture, you can simmer the skin for more than 30 minutes in advance, then take it out and shred it and fry it.
2. Dried fish should be soaked in white vinegar to remove fishy smell and kill some surface bacteria.
3. The shredded pork is just a small amount to adjust the taste. If you like a lot of shredded pork, you can put more.
4. Dried fish is relatively salty, so you can't put salt, just drop a few drops of light soy sauce while cooking the skin. Eat it with dried fish, the saltiness is almost just right.
5. Fry half of the green onion and ginger, and save the other half for sprinkling at the end. First, it will be more fragrant, and second, the finished product will be more beautiful.
6. If you like spicy flavor, you can also add some dried red peppers. My bottom line is three, wow haha!