Main ingredients: 300 grams of pork rinds, 500 milliliters of water

Accessories: salt, 30 grams of pickled peppers, a teaspoon of cooking wine, a little soy sauce, 3 cloves of garlic, 3 slices of ginger, a little sugar

Pot of water to boil the pork rinds (which can be a little bit of cooking wine and garlic to get to the flavor and dirt)

Pig skin cooking to become transparent can be fished out, washed with tap water pig skin

Wash the pork rinds clean and remove the hair on the top (you can use fruit and vegetable detergent to remove the fat on the surface of the pork rinds, so that they don't taste so greasy)

It's best to slice the pork rinds on a diagonal, so that it's thinner and has a little bit more bite to it.

Cut all of the pork rinds and set aside

Garlic, ginger, pickled peppers, diced (you can put some anise and cinnamon to enhance the aroma)

Put the pork rinds and ingredients into a pressure cooker (or pressure cooker) and pour 500 ml of water into the pressure cooker and wait for the pressure cooker to come out of the gas, boiling for 5 minutes can be light fire. (Do not add soy sauce.)

When the pork rinds are cooled, put them on a plate and put them in a cooler, preferably overnight, and then take them out and enjoy them

Take the pork rinds out and cut them into small slices with a little bit of soy sauce (or no soy sauce), and then they are done

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