Three-Pepper Fish Skin Salad
A crisp, refreshing cold dish made with rehydrated fish skin and shredded green, red, and yellow peppers.
Ingredients
rehydrated fish skin
400 g
red chili pepper (washed and shredded)
1
green chili pepper (washed and shredded)
1
yellow chili pepper (washed and shredded)
1
garlic (washed and sliced)
1 clove
cilantro (washed and cut into sections)
to taste
sesame oil
2 tsp
cooking wine
1 tbsp
fragrant vinegar
1 tsp
fine salt
1 tsp
white sugar
1 tsp
monosodium glutamate
2 tsp
Instructions
1
Prepare the Ingredients
Wash the fish skin and chili peppers, then shred them. Slice the garlic and cut the cilantro into short sections.
2
Mix and Plate
Place the shredded fish skin, sliced garlic, and shredded peppers in a bowl. Add all the seasonings, mix thoroughly, and transfer to a serving plate.
