Liangban cactus and pork skin
Chinese cuisine · Chinese Cooking Demystified · ♥ 7.2K likes · 194.5K views · 18 min video
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Ingredients
Method
Techniques
- 400 g cactus
- 150 g pork skin
- 20 g cilantro
- 20 g scallion
- ¼ tsp salt
- ½ tsp sugar
- 0.125 tsp MSG
- 2 tbsp soy sauce
- 0.125 tsp black pepper
- 1 tbsp vinegar
- 1 whole dried guajillo
- 2 tbsp lard
Cut the cactus into strips so they carry the sauce better.
Blanch the cactus briefly, take it out before the colour changes much and shock in cold water to keep a snappy bite.
Toss the cactus and pork skin together and top with chopped cilantro and scallion and a sliced habanero.
- habanero
Add the salt, sugar, MSG, soy sauce, black pepper and vinegar and mix quickly.
- 2 cloves garlic
Put the guajillo, cut into sections, and the minced garlic on top; splash with lard heated to 180C, then mix well.