Stir-fried Pork Skin with Dried Radish
1.
Ingredients: 100 grams of dried radish, 300 grams of braised pork skin, 2 green and red peppers, 2 accessories: vegetable oil, salt, 5 grams of ginger, 10 grams of light soy sauce, 1 gram of chicken essence
2.
Dry the radishes and soak them in cold water for more than 2 hours. Be sure to soak them softly. If you have time, you can soak them overnight, so that the soaking is more thorough.
3.
Wash it several times. It is best to wash the dried radish into clean water, and then cut it into slices or the same shape as the matching ingredients
4.
Cut the braised pork skin into strips, mince the ginger, wash the green and red and cut into strips
5.
Heat the pan with cold oil, heat the oil to 80%, add the ground ginger and dried radish to fry together to create a fragrance
6.
Add green and red chili strips and stir fry together for a spicy taste
7.
Add salt and stir fry evenly. Add salt in advance because the braised pork skin at the back already has a salty taste, so as to avoid the salty taste again
8.
Set aside the fried dried radish and add the braised pork skin
9.
Quickly fry out the aroma of the skin and the spiciness of the oil and chili
10.
Then stir fry the three ingredients together, add light soy sauce and stir fry quickly evenly
11.
If it’s too dry, you can add a little water and stir-fry evenly, so it looks good and delicious
12.
Look at the shiny and shiny chicken essence
13.
Stir fry quickly and evenly out of the pan. Dried radishes are more oily, and the braised pork skin must be fried to make the dried radish delicious.
Tips:
1. Dried radishes are more oily, and more oil is delicious, so the braised pork skin must be fried out of the oil, so that the dried radish can be absorbed.
2. The braised pork skin is salted, and the salt must be added before the braised pork skin is cooked, so that the skin will not taste salt again.
