Ingredients

300 grams of pork rinds, 600 grams of water, 600 grams of cooking wine, a spoonful of salt, 3 grams of dark soy sauce, a small spoonful of light soy sauce, a small spoonful of ginger, a piece of green onion, three peppercorns, 10 pieces of star anise, 2 ingredients Sauce: 2 tablespoons of Maggi fresh soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of chili oil, 3 cloves of garlic

Method steps

1. Boil the skin for a few minutes until soft. Easy to scrape grease and shred.

2. After boiling until soft, scrape off the fat and pluck out the pig hair.

3. Cut the pig skin into shreds.

4. Add water to the pot and boil for a few minutes, then pour out the water. Repeat three times. Try to boil the oil as clean as possible so that the meat skin will not be greasy.

5. Prepare onions and ginger and cut them into large pieces as much as possible so that they can be fished out at the end. Put the peppercorns and star anise in the seasoning box to prevent them from being fished out in the end because the soup also needs to be preserved.

6. Heat water, seasonings, cooking wine, soy sauce, and salt in a pot. Don’t use too much salt, just dip it in the sauce at the end. The amount of water depends on personal preference. If you like it thicker, add less water.

7. Use any pot to cook. I like to use a pressure cooker. It only takes 10 minutes. The pressure cooker saves time and trouble. I like the Q-bombing to be shorter and more chewy.

8. Pinch out the seasoning, pour it into a container and refrigerate until it solidifies.

9. Prepare the dipping sauce.

Maggi fresh soy sauce, rice vinegar, chili oil, minced garlic, just add whatever you like!

10. The Q bomb is so spicy!