Roasted pig skin

On the market, some are often seen buying pork, asking the seller to remove it and then cut it into small pieces. I can't help but see that. The glue proteins that I threw out are more nutritious than the swallow nests you bought. When the pig skin is boiled, it's full of energy and chewing, and if you like it soft, you can cook it for a little longer, and the pig skin comes out softer, and it's impervious. The meat I bought, I cut off the pig's skin, stored it alone, saved it a little bit more, and then cooked it together, and then cooked it up or made it cold. The pig skin contains a large amount of gelatin protein, which can be converted into cuisine in the cooking process and has a networked spatial structure that combines many water, enhances cytological metabolism, effectively improves the physical function of the organism and the water storage function of skin tissue cells, so that cells are modulated, wet, and prevents the premature wrinkles of the skin and slows its ageing. In the spring, the wind blows away the only water in the body, and it has to be filled quickly, or the wrinkles will creep up on the eye, and it will be too late to fix it. Pig skins are geled with proteins that have a special effect on the wrinkled beauty. The roasted pig's skin has a fragrance, and it's very elastic. Half a day, I didn't know how to take a picture of the pig's skin, and I ended up like this, and I needed to improve my skills。