In the past, when times were hard, people in Yinzhou ate skin residue as if it were meat.
Now, with better living conditions, the ways to eat skin residue have become more varied.
For example, stews, braises, red-cooked dishes, stir-fried dishes, etc., all can give new life to this inexpensive ingredient.
And this dish Lin Xu is going to make, steamed skin residue with meat, is a new method of preparation.
Cut the tiger-skin meat, like for Pickled Pork, into slices about five millimeters thick.
Next, cut the skin residue to the width of pork belly, also cutting it into slices five millimeters thick.
Once sliced, put the meat and skin residue into a bowl, adding fermented tofu, dark soy sauce, light soy sauce, white sugar, five-spice powder, star anise and other seasonings and spices, mixing thoroughly so both the meat and skin residue are covered in the sauce.
