San Pi Si (Three Skin Shreds)
A traditional Shaanxi cold dish made from three types of shredded skins. Crisp and refreshing with a tangy and spicy dressing, perfect for summer.
Ingredients
15 items- Chicken skin 100 g
- Pork skin 100 g
- Jellyfish skin 100 g
- Cucumber 50 g
- Garlic 3 cloves
- Ginger 3 slices
- Scallion 1 segment
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sesame oil 1 tsp
- Chili oil 1 tbsp
- White sesame seeds 1 tsp
- Sugar 1/2 tsp
- Salt to taste
Nutrition
Steps （5 steps）
Wash chicken skin, place in cold water with ginger and cooking wine. Bring to a boil over medium heat, then simmer for 10 minutes until tender. Drain, rinse in cold water, scrape off fat, and shred finely.
Clean pork skin, place in cold water with ginger and scallion. Boil over medium heat for about 20 minutes until a skewer pierces easily. Drain, rinse, scrape off inner fat, and shred finely.
Soak jellyfish skin for 2 hours, changing water to remove salt. Shred, blanch in boiling water for 10 seconds, then transfer immediately to cold water. Drain well.
In a small bowl, mix minced garlic, soy sauce, vinegar, sugar, salt, chili oil, sesame oil, and sesame seeds. Stir until sugar dissolves.
Combine the three shredded skins and cucumber in a large bowl. Pour in the dressing and toss well. Serve immediately.
Tips
Make sure to remove all fat from chicken and pork skins for a clean crisp texture. Do not over-blanch the jellyfish skin – 10 seconds is enough. Adjust the dressing to your preferred sweet-sour-spicy balance.
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