1, put water in the pot, put the bought pigskin into the pot with cold water, boil it over high fire, skim off the floating foam, add a proper amount of cooking wine, cook it over high fire for about 5 minutes, and take it out. Cooking wine can remove most of the fishy smell from pigskin when it is blanched.
2. Remove the pigskin after blanching, scrape the pigskin on the surface with a disposable razor, and remove the grease inside the pigskin with a kitchen knife. If it is fresh pigskin, you don't need to remove the grease, but if it is frozen pigskin, the grease must be removed.
3. Next, cut the green onion into onion segments, slice ginger, and prepare a little star anise, pepper, dried pepper, fragrant leaves and angelica dahurica.
4. Put water in the pot. After the water boils, pour all spices into the pot, then add some salt, chicken essence, soy sauce, soy sauce, a little rock sugar to taste, and add a little old bittern soup. Lao Lu Tang is a soup that has repeatedly braised pork, which can enhance the flavor and taste. If it is not, it can be kept.
5. Put the cleaned pigskin into the marinated soup, and simmer for 40 minutes on medium heat after the fire is boiled.
6. Stew the pigskin until it is soft and rotten, insert it with chopsticks, and it can be easily inserted. Let the pigskin soak in the marinated soup for more than 2 hours to fully taste.
7. The marinated pigskin can be eaten directly after being fished out, and it is delicious to eat with the juice. (Juice: two teaspoons of Chili oil, two teaspoons of aged vinegar, one teaspoon of soy sauce, appropriate amount of minced garlic and chopped green onion. ) Braised pigskin can also be cut into silk salad and fried with soybeans or green peppers.
And remember:
1 Add cooking wine when blanching pigskin.
2. After the pigskin is marinated, it should be soaked in marinated soup for more than 2 hours.