Moss small square roast
Method 1: Scrape the pork off the skin and boil it in boiling water until it is about eight ripe, then drain it, scoop it up, remove the ribs, and cut it into small pieces of eight minutes square (about sixteen pieces).
2, the wok is heated on the high heat, put in the lard five dollars, the next green onion segment five minutes after the slightly burst, that is, the meat pieces under the pot, add wine, soy sauce, red curd brine and sugar (five dollars), and then add the pork soup, after boiling, move to the low heat for about ten minutes, and then move to the high heat to thicken the marinade. Drizzle with cooked lard for five dollars, turn the wok, turn the meat into a noodle, add the green onion for five minutes, and put it on the side of the pot.
3, pick out the impurities of the dried moss, pull loose and cut into inch segments. In the wok, put the lard under the nine-two-five dollars, burn until it is about 50% hot (the oil temperature is too high, the moss is easy to burn), put it in the tess and fry it quickly, that is, use a colander to pick it up (the moss should be kept green), put it on the other side of the pot, sprinkle with sugar for five dollars and serve.
Characteristics of this dish red and green contrast, beautiful color, crisp meat but not greasy, moss flavor and refreshing, slightly sweet, is the traditional flavor of Ningbo.