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1
Rinse the dried shrimps and soak in water in 45 minutes until softened.
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2
Then drain them with a colander.
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3
Slice the pork fatback into small pieces and fry them in a wok to render the fat.
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4
Put the liquid fat and pork rinds separately.
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5
Use 2-3 tablespoons of rendered fat to saute sliced scallions until fragrant.
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6
Add the pork cubes and shrimps and toss well in about 1 minute.
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7
Then add sugar, caramel sauce, fish sauce and stir evenly to absorb the spices.
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8
Add some water and chili and boil.
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9
You shouldn't boil too long to avoid making the shrimps and pork hard.
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10
When the shrimps and pork are firm and evenly coated with spices, add scallions, fried pork fats, black pepper and toss thoroughly then turn off the heat.
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11
Perfect when served with crispy rice crackers and steamed vegetables.
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12
I will tell you how to prepare crispy rice crackers: - One bowl of ordinary rice, cooked - Mix the cooked rice with a little cooking oil and water - Put a non-stick wok over medium heat.
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13
Put the rice into the wok, evenly spaced.
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14
Add water occasionally and use a spoon to press the rice hard to make the grains adhere to each other.
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15
Once one side turns crispy and yellow, flip and do the same with the other side.
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16
Vegetable dipping sauce goes well with steamed vegetables.
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17
I'll share a tip to make the steamed vegetables green and crunchy: always steam vegetables in a large saucepan of boiling water with some salt, always close to the maximum heat.
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18
The water in the saucepan should be enough so as to store pretty much space after adding the vegetables.
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19
With green vegetables, after boiling you can let cold water run over them or soak them in ice to preserve their color.
