Super delicious pickled vegetables, chicken skin, fruit tribute vegetables

First, of course, prepare the ingredients. As shown in the picture, soak the dried tribute vegetables for two hours in advance. Wash and drain the chicken skin fruit (also known as mountain yellow pi fruit), squeeze out the seeds, and marinate with a bit of sea salt. Set aside in a glass bowl.

Prepare to blanch the tribute vegetables. Boil a pot of water, then add the vegetables to blanch until cooked, then remove and rinse in cold water.

Chop both ends of the garlic and chop the chili peppers. After rinsing in cold water, add ice 🧊 cubes to cool the tribute vegetables and keep them crisp.

After rinsing in ice water, take out the tribute vegetables and cut them into small pieces, then place them in the glass bowl for marinating chicken skin fruit.

Next, add the seasonings mentioned above: two tablespoons of light soy sauce, two tablespoons of oyster sauce, three tablespoons of selected original-flavored sauce, 50g of yellow rock sugar, a little chicken essence, minced garlic, and chopped chili peppers, all together.

Then transfer all the chicken skin fruit and Gongcai ingredients into a larger bowl, put on disposable gloves, and mix them evenly by hand.

Toss and mix well, let it sit for a while, then wrap it in plastic wrap and refrigerate. When you want to eat, use a clean, oil-free spoon to eat as much as you want.

OK, let's talk about the process of making pickled vegetables, chicken skin, fruit tribute vegetables. That's the 🔚 end of today's recipe introduction. Thank you to all the readers.