Skin, that is, pigskin, can be dried or cooked. There are two ways of skin edema: oily hair and salty hair.

For oily skin, the steps are as follows:

(1) Put the dried skin into the pot with cold tea oil. The amount of oil should be large, and used old oil should not be used. Don't be too hot. Let the skin gradually heat up in oil. When it is hot, the skin will curl up first and then squeak. The skin began to swell. Small white bubbles appear on the skin surface, indicating that the oil temperature has increased at this time. The end of the pot should be separated from the burner or sprayed with water to reduce the oil temperature, and then continue to fry on the fire, and the skin will rise slowly, pushing the spoon so that the skin can be twisted around and the sound is crisp.

(2) When in use, soak the fried pigskin in warm water for half an hour to remove oil, then rinse it with clear water, or add a little alkali to remove oil faster, and finally cool the soaked fried pigskin and cook it in soup or with other vegetables. Soak until the epidermis is soft, then cut and cook as needed.

Pigskin salt wool:

1. Wash the pigskin first, put it in boiling water to remove impurities, and then put it in clean water for 5-6 minutes. When cooking according to personal taste, you can add pepper and star anise.

2. Take out the boiled pigskin, rinse it with cold water, soak it, cut it into strips, and put it in a leaky basin to dry the water for later use.

3. Put the pigskin into a bowl and add a little sugar.

4. Add more than half a bag of pickled peppers, pickled pepper water and about half a bottle of white vinegar, whichever is pigskin. Then cover it and put it in the refrigerator. You can eat it in a day. The longer you soak it, the better it tastes.