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Separate skin from tilapia meat carefully with a fillet knife. Season with salt and pepper
In a large pot over medium-high heat, deep fry the fish skin pieces for a few minutes until crisp. Drain excess oil. Season with cayenne powder.
Slice chicken butse pieces in the middle.
Rinse chicken butse pieces well under running water. Drain and pat dry. Season with salt, pepper, and garlic powder.
In a large pot over medium-high heat, deep fry the butse pieces for a few minutes until crisp. Drain excess oil. Season with cayenne powder.
Remove the excess layer of fat under the skin.
In a pan with a bit of water, add chicken skin and garlic, season with salt and pepper then bring to a boil. Cook for a few minutes, until chicken has rendered most of fat.
Drain chicken skin of liquid and pat dry.
In a large pot over medium-high heat, deep fry the chicken skin pieces for a few minutes until crisp. Drain excess oil. Season with cayenne powder.
Rehydrate wood ear mushroom by soaking it in hot water for a few minutes. Drain and chop into bite sized pieces.
In a bowl, mix together flour, cornstarch, baking soda, salt, and pepper until well combined.
Coat mushrooms with the flour mixture.
In a large pot over medium heat, deep fry the mushroom pieces for a few minutes until golden and crisp. Drain excess oil. Season with cayenne powder.
Ingredients
Directions
Separate skin from tilapia meat carefully with a fillet knife. Season with salt and pepper
In a large pot over medium-high heat, deep fry the fish skin pieces for a few minutes until crisp. Drain excess oil. Season with cayenne powder.
Slice chicken butse pieces in the middle.
Rinse chicken butse pieces well under running water. Drain and pat dry. Season with salt, pepper, and garlic powder.
In a large pot over medium-high heat, deep fry the butse pieces for a few minutes until crisp. Drain excess oil. Season with cayenne powder.
Remove the excess layer of fat under the skin.
In a pan with a bit of water, add chicken skin and garlic, season with salt and pepper then bring to a boil. Cook for a few minutes, until chicken has rendered most of fat.
Drain chicken skin of liquid and pat dry.
In a large pot over medium-high heat, deep fry the chicken skin pieces for a few minutes until crisp. Drain excess oil. Season with cayenne powder.
Rehydrate wood ear mushroom by soaking it in hot water for a few minutes. Drain and chop into bite sized pieces.
In a bowl, mix together flour, cornstarch, baking soda, salt, and pepper until well combined.
Coat mushrooms with the flour mixture.
In a large pot over medium heat, deep fry the mushroom pieces for a few minutes until golden and crisp. Drain excess oil. Season with cayenne powder.
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