Skin is the seafood in precious dry products, rich in protein and fat, “onions burn skin” is one of the traditional dishes of Sichuan, use dry skin first with blisters on the soft, and then boiling water boiled several times, and then add onion, soup simmer slow fire until crispy juice thick. A vegetable juice thick and shiny, waxy skin soft, mellow taste and rich flavor of onion.
The main water fish skin 600 grams.
Ingredients: chicken meat 300 grams, 200 grams of white onion, ginger 20 grams.
Seasoning: salt 4 grams, 10 grams of soy sauce, soup 500 grams, Shao liquor 25 grams, wet starch 15 grams of sesame oil 100 grams of 15 free pigs.
System of law
(1) wash the skin, cut growth 7 cm wide and 3 cm strips, in boiling water for several times; chicken chop block; white onion wash, cut into 7 cm long segment. Ginger shoot broken.
(2) wok stir, put the pig oil (50 grams) burning heat troughs twelve months later, stir fry under the chicken pieces, ginger, spring onion (50 grams), salt, Shaoxing wine, stir well, broth, soy sauce into skin, the soup to boil the pot to move to a small fire slow burning, until the skin to soft tasty.
(3) on the other with the wok set when the fire, put the pig oil burning troughs twelve months, scallion saute, pour juice a broiled fish skin and fish placed in the pot to burn for a few minutes, wet starch thicken received juice, concentrated juice pour sesame oil and uniform, pan code into a container with the chicken of the tray.