【Shaanxi】Spicy and crispy skin

Overview

The pig skin is made by cutting the fat out of the pig skin, cooking it, drying it and then frying it until it is golden and bubbly. Legend has it that in ancient times, trackers were poor and could hardly eat meat a few times a year, so pig skin was a delicacy. In order to facilitate storage, someone invented snapping skin. When eating, first soak the ring skin until soft, then cut into strips and serve cold for a unique flavor. There is a famous braised three delicacies dish in Shaanxi, one of which is ring skin. During the Chinese New Year, we eat a lot of chicken, duck, and fish. Today, let’s make a cold salad. It’s very appetizing when mixed with spicy food, and it’s also a good dish to go with wine.

Tags

• cold dishes
• home cooking
• shaanxi cuisine
• balsamic vinegar
• coriander
• ginger
• parsley
• red oil
• soybean sprouts
• stock
• garlic
• pepper
• ringing skin
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare to snap.

   

2. 2 Remove the roots of the soybean sprouts and clean them.

   

3. 3 Clean and cut parsley into sections.

   

4. 4 Soak the cracked skin in cold water, cut into shreds and set aside.

   

5. 5 Add broth to the pot, add shredded snapper and cook for 5 minutes.

   

6. 6 In another pot, blanch the soybean sprouts and parsley.

   

7. 7 Put the blanched parsley and soybean sprouts in a bowl.

   

8. 8 Add the cooked cracklings.

   

9. 9 Add salt, vinegar, pepper, sesame oil, red oil, coriander, minced garlic, and minced ginger and stir evenly.