The grilled onion crust has a fatty, chewy, crunchy flavor combined with the strong aroma of onions and spices. This is a dish that is both easy to make and can be a snack that is very suitable for families to enjoy on weekends.
Housewives can refer to the following recipe to show off their talents in treating the whole family. Prepare ingredients including 500g of pig tails (should choose fresh tails); 200g of scallions; 3 sprigs of lemongrass; 3 cloves of garlic and 1 chili pepper.
Spices include fish sauce, sugar, oyster sauce, sesame oil, seasoning seeds, ground pepper, 1 lemon (or rice vinegar), white wine...
First, housewives need to thoroughly pre-process pig tails to remove the odor. Wash the tails thoroughly with diluted salt water and then use a knife to scrape off the outer membrane (if any). Rub the tails vigorously with coarse salt and vinegar (or lemon juice) for about 5-7 minutes, then wash them again many times under running water to clean them thoroughly, completely eliminating the odor. Let the tails drain before cutting into sections about 7-10cm long.
For scallions, wash them, cut off the roots, leaving the white stem and green leaves. Cut the white stem and base of the onions into sections of about 7-8cm. Cut the remaining green leaves separately to marinate or decorate later. Peel the lemongrass, wash them, crush them and mince them. Peel and mince the garlic. Wash the chili peppers, remove the seeds and mince them.
Next, marinate the tail with lemongrass, garlic and chili that have been minced. Season with 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of seasoning powder and a little ground pepper. Mix all ingredients well with spices and gently squeeze with your hands so that the spices absorb evenly into each tail fiber. Marinate the tail for at least 30 minutes in the refrigerator freezer, or for 1-2 hours to help the tail absorb the flavor and be more delicious and rich.
After the above time, take the tail core out of the refrigerator. Arrange each piece of tail core in turn, stuff a few pieces of scallions in the middle, then roll it up or clamp it tightly with a bamboo toothpick.
Prepare a charcoal stove or heat the oven to 180 degrees C 10 minutes in advance. If grilling with charcoal, arrange the tailbones that have been clamped on the grill. Place the grill on a charcoal stove, stir evenly to make the tailbones golden brown on all sides, avoiding scorching. In addition, you can apply a little cooking oil or the remaining marinade to prevent the tailbones from drying out.
If grilling in the oven, arrange the tail of the pickled onions on a baking tray lined with foil. Grill at 180 degrees C for about 20 - 25 minutes until the tail is golden brown and crispy and the onions are soft. During grilling, you can add marinade or cooking oil to make the tail more attractive.
When the tail of the grilled shallots is golden brown and fragrant, carefully remove the bamboo skewers and present them on a plate. Housewives can decorate with a few slices of chili or cilantro to make the dish more eye-catching.
This dish is best when served hot, dipped in sweet and sour fish sauce or chili sauce depending on the taste of family members.
