Spicy cumin crispy bones
In addition to the drunkard corn, the drunkard beef, and this cumin crispy bone are served. There is less crispy meat, and there is not much burden on the mouth, but unfortunately there are too few opportunities to encounter it.
Ingredients
Cooking Instructions
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About 1 kg of pork crispy bones are cut into small pieces, add cooking wine and ginger slices to the pot and boil for about 15 minutes
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Put the pork crispy bones into the pan with drained water, add an appropriate amount of oil, and half-fry until the surface is golden brown
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Cut 2 finger peppers, mince about 1/3 onion, and chop 3 garlic cloves
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Heat the oil, add the minced red pepper, onion and garlic and stir-fry until fragrant
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Add the pork crispy bones and stir-fry (I also put a few boiled and shelled quail eggs), add 2 tablespoons of light soy sauce to taste, add an appropriate amount of cumin powder and minced green onion before cooking
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It's a very home-cooked side dish, but it's just that the crispy bones are not easy to buy, otherwise eating it once a week is not a problem at all.
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