Osmanthus bark silk
Overview
Osmanthus Pisi is a traditional dish in Henan cuisine. It is called Osmanthus Pisi. In fact, there is no osmanthus in it, but pig skin has been fried and soaked. The cooked dish is orange-yellow like the color of osmanthus, which is rarely pleasing to the eye, so it is called Osmanthus Pisi. This dish looks simple, but the cooking method is more particular. The accompanying dishes must contain magnolia slices, which are bamboo shoots, and must be simmered in stock, so that it will have a good color, fragrance and flavor. Message: I wish the children to study hard and make progress every day!
Tags
Ingredients
Steps
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Soak daylily and black fungus in advance
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Soak bamboo shoots in advance and slice them
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Soak the fried pork rinds in boiling water. To make pig skin, you can refer to the recipe I posted earlier: Homemade Fake Fish Maw.
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Soaked pork skin is relatively thick, and it will turn into pieces if cut directly into shreds, so you need to cut the pig skin into two pieces from the middle to make it thinner
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Then cut into strips
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Wash all the cut shreds with warm water several times to completely remove the remaining oil
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Blanch it again in boiling water
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Wash and shred the fermented black fungus, cut the day lily into two sections, and cut the bamboo shoots and green and red peppers into shreds
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Put oil in the pot and sauté the minced ginger and garlic
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Add shredded skin and stir-fry
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Then add black fungus, daylily and bamboo shoots
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Add the stock. The stock I stewed solidified into a frozen state when placed in the refrigerator
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Add pepper and extra soy sauce
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Simmer over low heat for about 3 minutes
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Add green and red peppers, and finally add salt and mushroom powder
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Stir-fry until the peppers are broken and ready to serve.
