1. Wash and cook the pork rinds in a pot, I personally prefer to cook for about 20 minutes when the texture.

2. Cut some scallions.

3. When the pork rinds are done cooking, cut them into small strips and put them in a bowl with chopped scallions to let the scallion flavor seep in.

4. Pour some chili powder into the bowl to make chili oil.

5. Heat a little oil in a wok and put a chopped green onion in to test the oil temperature. As shown in the picture, the oil is hot enough when it is bubbling and the scallion starts to turn golden brown, then turn off the heat.

6. Wait for about 10 seconds before pouring the oil on the chili powder, don't pour it right after you turn off the heat, it's easy to paste.

7. Take 1 tablespoon of chili oil, half a tablespoon of brewing soy sauce, half a tablespoon of salt, a small amount of monosodium glutamate. Toss with the previously prepared pork rinds and scallions.

Simple, delicious and collagen-rich spicy pork rinds are ready.