1. Clean the pigskin, put it in a clear water pot, boil it with strong fire, and then cook it with low fire to thicken and change color. Then take out the cooked pigskin, cool it and scrape off the oil in the inner layer of pigskin with a knife.

2. Cut pigskin into 5cm-wide strips with clean oil, put them on and hang them in a cool and ventilated place to dry. It usually takes about 7 days to dry the pigskin, and the pigskin will dry to the point where it can be broken.

3. Pour the vegetable oil into the pot. When the oil is 70% hot, add dried pigskin, fry pigskin with low fire, and the fluffy color turns yellow. Then take out the fried pigskin and control the oil for later use.

4. Boil the fried pigskin in a boiling water pot and soak it for about 6 hours, then the pigskin becomes soft, swollen and elastic.

5. The soaked fried pig skin is cold, and it is boiled in soup or cooked with other vegetables.

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Second, the practice of dried pigskin

1. Scrape the grease inside the pigskin and the fur and mud on the surface.

2. Put it in a cold water pot, add pepper and ginger slices to boil the foam, and the skin is slightly rolled, and put it in cold water to cool it.

3. Wash celery and pepper and cut into filaments; Peel and slice ginger, wash green garlic and cut into sections; Shred pigskin.

4. Put the pot on the fire, add vegetable oil to heat it, add ginger slices and green garlic slices and stir-fry until fragrant.

5. Add pigskin and stir-fry for a while, add Chili sauce and cooking wine and continue to stir-fry, then add celery and pepper and stir-fry until it is broken.

6, add salt, pepper, pepper powder, chicken essence to taste, cook a little old vinegar, sprinkle with cooked sesame seeds to eat.

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The third method:

Materials to be prepared: 500g of fresh pigskin, 50g of colored shrimp slices, 5g of chopped green pepper10g, 5g of chopped onion, 20g of seasoning oil and 50g of salad oil150g. Seasoning pepper 4g, star anise 3g, onion 5g, ginger 5g, refined salt 4g, Taitaile chicken 2g, cooking wine 10g, dried starch 10g, salt and pepper 15g.

1. Wash the fresh pigskin, blanch it in boiling water for 3 minutes and then take it out.

2. Put the pigskin into a pressure cooker, add pepper, star anise, onion, ginger slices, cooking wine, salt, chicken essence and water, and press 15 minutes (after SAIC) until cooked.

3. Take out the pigskin, cool it, shred it, shake the starch evenly and dry it (otherwise it will stick when fried), soak it in 50% hot oil and fry it until golden and crisp, and take out the oil control.

4. Put a small fire on the oil pan. When the oil temperature drops to 30%, fry the shrimp slices until they swell, pick them up and put them on the bottom of the plate.