1, select pigskin, wash and slice, and cook with slow fire until chopsticks can pass through, so as to remove excess fat.

2, garlic chopped, chopped mountain pepper, spare.

3. Put boiling water in a wide-mouth container, pour chopped garlic and mountain pepper, and cool.

4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.

5. Add pepper and a small amount of pepper, whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence to pickle water.

6. Pour the boiled pigskin into the cooled pickle water and soak for 30 minutes (generally, it can be placed for a longer time and tastes better). Tip: 1, garlic, mountain and sea pepper and red pepper can force out their fragrance even if the boiling water is not cold. Ingredients: pigskin, pepper, salt (it is best to use special pickle salt, of course, it doesn't matter if you don't have it, you can use ordinary salt), star anise, cinnamon, a little sugar and a little white wine. A can of pickle water 2, a bottle of wild pepper 3. Here is a special description of this pickle water: put boiled water, pepper, salt (preferably special pickle salt, of course, it doesn't matter if there is no salt, you can use ordinary salt), star anise, cinnamon, a little sugar and a little white wine into the pickle jar.