Ingredients

Pork with skin 1 box salt 1 tsp white pepper 1 tsp five spice powder 2 tbsp rice wine

Methods

1

Pork with skin a pork pork, pulling out the hairs of the pig

2

Because a small oven can not bake such a long pork, so halved in half cut into two equal parts

3

Put the meat into the pot, put the pot in the washtub to run the living water for 20 minutes to run the smell of fish, and then put it in a pot to run the sink for 20 minutes.

Put the meat in a pot, and the pot in the washtub to run the live water to get fishy for 20 minutes

4

Get a plastic bag, pour in the salt, white pepper, five-spice powder, and rice wine, and the meat goes into the bag as well, shake it a bit to get the seasoning evenly distributed, and then ice it in the freezer

5

Take it out of the freezer every other day, and poke holes in the pork rinds, the denser the better. You can use a special pin (Google Pine Needle) or an awl, like I do; a fork won't be sharp enough to poke them

6

After the ice has completely cleared, rub a layer of salt over the skins, not too thick, and bake them in the oven for fifteen minutes. The small oven can only bake for fifteen minutes at a time

7

After the time is up, take it out, scrape all the salt off the pork rinds, and bake it in the oven for fifteen more minutes, and when the time is up, the dish is done