Brined pork skin

1, fresh pork skin cut into small pieces, into the pot, add water and boil for five minutes after fishing; 2, with a knife to scrape down the pork skin grease, and with a clip to pull out the pig hair; 3, will be dealt with the pork skin into the soup pot, into the brine packet, into the ginger; 4, large fire to boil pour into the right amount of wine and soya sauce, if the lack of water to add a little hot water; 5, simmering for an hour to extinguish the fire and then smothered for a while, and the last thing is to drain and cut the water. The last fish out of the water to drain and cut can be.

Roasted pork rinds

1, first of all, wash the pork rinds, cut into strips; 2, pot of water, immersed in the pork rinds, into the star anise, fennel, ginger boiled; 3, low-fire cooking to crisp, fish out to stay cool, smeared with soy sauce, honey; 4, cut the pork rinds into cubes on the barbecue grill can be.

Pork skin jelly

1, clean the pork skin, boil in water for 5 minutes and fish out; 2, pull out the pig hair, scrape off the fat, cut into thin strips; 3, the pot and then put water, the pepper, salt, soy sauce, soy sauce, ginger, green onion segments and pork skin with the burner; 4, high fire boil, then turn to a small fire to simmer for an hour; 5, finally fish out the auxiliary ingredients, the pork skin and the juice poured into the container, like it if you add some cucumber, corn, peanuts, etc.; 6, put in the refrigerator, solidified can be sliced to eat.

Cool pork rinds

1, pork rinds scraped clean and put in a pot with water to cook, to crispy; 2, fish out immediately after soaking into the cool water; 3, grease removed, cut into very thin wire; 4, ready to white onion wire, vinegar, salt, chili oil, sesame oil, sugar, sweet pepper, cilantro, mixing can be.

Fried pork rinds

1, cut into long strips of pork rinds washed and boiled in water, scrape off the grease with a knife; 2, with a string of pork rinds hung up in a ventilated place to dry for a week or so, to the hand can be broken without moisture; 3, prepare the pot, put cooking oil, pork rinds into the frying, to be bubbles fished out and let it cool; 4, and then the hot oil pot, and then fry, so that the pork rinds will be swollen up, into the deep-fried pork rinds.

Seasoned pork skin

1, wash the pork skin with a knife to scrape off the fat, pull out the pig hair; 2, the pot into the seasoning, cooked pork skin, fish out of the pot to cool; 3, and then prepare a pot, put a little water, put star anise, peppercorns, dried chili pepper; 4, the water boiled, turn off the fire, add some salt, sugar, vinegar to taste; 5, the seasoning water into the preserving box, poured peppercorns; 6, the pork skin shredded into the Pickle water for one night can be.

Pork skin roll

1, blanch the pork skin after cleaning, fish out, tightly rolled up; 2, bundled on the line, thrown into the marinade soup, basically a packet of soy sauce packet, a green onion, a tablespoon of cooking wine, put a little soy sauce; 3, boiled, put a little sugar, and has been boiled until the chopsticks poke through, fish out and put in the pot; 4, take it out after the refrigerator, slice it into thin slices can be.

Colorful skin jelly

1, after washing the pork skin and boil it in water until soft, remove the fat and residual hairs; 2, shred the pork skin, respectively, frozen; 3, take a small amount of pork skin into the cooking machine, make a paste; 4, pour out the cooling, respectively, loaded into a bowl of three portions; 5, a jelly liquid and cooked spinach leaves into a cooking machine and broken, sieve filtered into a bowl; 6, if you like can also be another part of the liquid and cooked carrots and carrots, and the other part of the liquid and cooked carrots. If you like, you can also put the other jelly liquid and cooked carrots broken into the same filtered into a bowl; 7, after the spinach liquid solidified, pour into the white jelly liquid, solidified, and then poured into the carrot liquid; 8, two or three layers of color can be cut into pieces and mixed into the seasoning.