Fried pig skin

1

The pig skins from the market are clean

2

Clean it up and put it in the water pan, and boil it up when it's open, and then boil it up to the pig skin. Picked out a cooked pig skin and then slashed it with a knife。

3

The water boiled a little, like a few minutes

4

Piggy skins that handle clean oils are reduced to long strips with a knife wide-seated hand, and are dryed with wires to the cool air。

5

It's usually dry for about seven days。

6

Pig skin drys to the point where hand breaks。

7

Vegetable oil is poured into the pot, and when 70% of the oil is hot it is put in a pig's skin dry, and a little fire makes pig's skin loose yellow。

8

Get the fried pig's skin out of the controlled oil。

9

If you put a fried pig's skin in a boiler, you'll be able to soak for about six hours

10

It can be cooked with pork, soup or cooking with other vegetables。

11

Fried pork skins that eat bubbles feel good, smooth and flexible。

Deep-fried pork skin is not greasy. My understanding is that it follows the same principle as why cracklings are not greasy when rendering lard; the oil within the pork skin seeps out after deep-frying. After boiling the fried pork skin and soaking it for several hours, it becomes smooth and elastic. 1. Raw pork skin can be boiled in water to facilitate scraping off the fat layer underneath. 2. When frying dried pork skin, the hot oil in the pot easily splatters, so pay attention to safety. 3. After bringing the fried pork skin to a boil in water and soaking it for about 6 hours, it becomes fluffy and elastic. 4. Fry the pork skin over low heat; the oil temperature should not be too high, otherwise the fried skin will have large pores and little elasticity after soaking.