Chaoshan pickles are one of my favorite pickles. They are not very sour, but they taste very crispy. Personally, I prefer Didu brand. Fried squid, ink fountain, and pork belly are all very good. Even if they are used with white porridge, they are still a good choice.
Ink fountain whiskers are very common here. Each ink fountain head weighs more than one pound or two kilograms. Unfortunately, most of them only see the head and no body. Most of them are sent to the hotel as soon as they land. The rest come to our market, and only during the Chinese New Year can we see the whole thing sold together. However, such a big head is very delicious and crispy when used to stir-fry or rinse hot pot.
stir-fried ink moustache with Chaoshan pickles
By ArdenHaley
Recipe Recommendations
- Chaoshan pickles a pack
- edible oil appropriate amount
- ginger appropriate amount
- chives appropriate amount
- pepper appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for stir-fried ink moustache with Chaoshan pickles
1
Wash the ink fountain mustache (let the seller cut it up) and have a pack of Chaoshan pickles.
2
Slice the pickles, cut the green onions into sections, and shred the ginger.
3
Pour water into the pan, add a little salt, and blanch it when you put it in the ink fountain.
4
Remove after done well.
5
Put oil in a frying pan and saute the shredded ginger until fragrant.
6
Pour in the scalded ink fountain whiskers.
7
Add the chopped pickles. (Including pickle juice)
8
Lower the chopped green onions.
9
Stir quickly and add appropriate amount of pepper.
10
Stir well and remove.stir-fried ink moustache with Chaoshan pickles Make Tips
This dish should be stir-fried quickly over high heat. If it is stir-fried for too long, the pickles will become soft and will not taste good if they are not crispy. There is no need to add salt when frying, as long as the pickle juice and salt are enough.