Osmanthus-flavored Pig Skin Shreds

Osmanthus-flavored Pig Skin Shreds

　　Characteristics of Osmanthus-flavored Pig Skin Shreds: The color resembles osmanthus blossoms, the pork skin is tender and well-cooked, and the taste is deliciously fragrant.

How to make Osmanthus-flavored Pig Skin Shreds: 1. Treat the pig skin with edible alkali, then wash it clean. Slice it thinly and cut into fine shreds to make the pig skin shreds. 2. Heat refined lard in a wok, add 200 grams of pig skin shreds, and when the shreds start to bubble, puff up, and turn light yellow, remove them and place in a container. Add edible alkali and boiling water to soak until softened, then rinse repeatedly with clean water. Next, wash with hot water to remove the oiliness and alkali taste, and drain the moisture. Separate the egg yolks from the whites, add the yolks to the pig skin shreds, and mix well. 3. Place a wok over the heat, add refined lard and heat until it reaches 50% hot. Add the mixed pig skin shreds and stir-fry briefly, then add shredded ginger, scallions, garlic, and chopped leek tops. Season with salt and MSG to taste, and it’s done.

Key points for making: 1. The pig skin should be sliced thinly and the shreds cut fine and even; 2. After frying, the shreds must be soaked until soft and all alkali taste removed to avoid affecting the flavor.