Spicy fried skin dregs
By VicentaLakin
Recipe Recommendations
- sweet potato vermicelli appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- white sesame appropriate amount
- Scallion, ginger, minced garlic appropriate amount
- pepper appropriate amount
- onion appropriate amount
- sweet potato starch appropriate amount
- qingshui appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
Steps for Spicy fried skin dregs
1
Prepare sweet potato vermicelli (preferably the one that can be cooked directly without soaking), chopped green onion, ginger, garlic, and thirteen spices for use
2
Shred pepper and green pepper for later use, sweet potato starch
3
The sweet potato vermicelli can be taken out after boiling until soft. Don't overcook it, otherwise the finished product will not taste enough. Add half of the onion, ginger, minced garlic, thirteen spices, salt, and chicken essence and stir well while hot
4
After mixing, lay the vermicelli in a clean container, turn the sweet potato starch into starch paste with clear water, and pour it into the surface of the vermicelli
5
Use the remaining starch paste to smooth the surface, then place it on a steamer and steam for 15 minutes until the starch paste is transparent, take it out and let it cool
6
After cooling, remove the powder cake and cut it into your favorite size
7
Relax the oil in the pan, heat it, add in the powder pieces, stir fry until it is not sticky, take out and drain the oil
8
Pour out the oil, brush the pan and turn the heat back to low, and roast the pepper grains with less oil
9
Put the pepper grains aside or remove them, then add shredded red pepper, onions, and remaining onions, ginger and minced garlic, stir fry until fragrant
10
Pour in the powder cubes, stir fry over medium heat, and spray cooking wine along the edge of the pan
11
Add in light soy sauce, sugar, and a little salt (you don't need to add enough before)
12
Add shredded green pepper and sprinkle with white sesame seeds before taking out the panSpicy fried skin dregs Make Tips
1. The sweet potato vermicelli should not be boiled for a long time, and should not be boiled transparent, otherwise the finished product will taste powdery and have no toughness, and can be taken out when it is soft.
2. The traditional method is to steam it and stir-fry it directly, adding a lot of oil to avoid sticking to the pan. I added an extra step, applying the oil first and then frying it, which can remove a lot of greasy feeling and do not need to put too much oil in.
3. Traditional practice adds lard and shrimp skin. Friends who like it can try it.
4. Be sure to use sweet potato starch. I once lazy and wanted to use other starch instead, but I didn't succeed.
2. The traditional method is to steam it and stir-fry it directly, adding a lot of oil to avoid sticking to the pan. I added an extra step, applying the oil first and then frying it, which can remove a lot of greasy feeling and do not need to put too much oil in.
3. Traditional practice adds lard and shrimp skin. Friends who like it can try it.
4. Be sure to use sweet potato starch. I once lazy and wanted to use other starch instead, but I didn't succeed.