Required ingredients

450g of pigskin, ginger 1 slice, 30g of cooking wine, 50g of white sugar10g of crystal sugar, 5g of soy sauce, 5g of soy sauce10g of shrimp skin powder, 5g of salt and 50g of edible oil (actually 30g of oil).

Spices: star anise, cinnamon, licorice, dried pepper, prickly ash, tsaoko, clove, galangal, dried tangerine peel (appropriate amount each).

manufacturing method

(1) Wash and slice ginger. Pour water into the wok, add ginger slices and cooking wine, add pigskin blanching water, take out pigskin after boiling, and rinse. Then put it on the chopping board, scrape off the impurities on the surface with a knife, and remove the residual pig hair.

(2) Take out the pot again, pour clean water, add pigskin and cook for about 20 minutes. Then, put chopsticks into the pigskin. If you can insert it easily, it will be cooked. Take it out and drain it.

(3) Pour cooking oil into the pot, heat it to 70-80% oil temperature, add pigskin, cover it until the noise disappears, and then open the cover. The spatula and chopsticks cooperate to separate the pigskin strips, fry them until they are slightly yellow and take them out.

(4) When the oil temperature rises to 80-90%, add pigskin, fry until it bubbles, take out the oil, then put it in a basin, soak it in clean water for 30 minutes, and change the water every 10 minute.

(5) Leave a small amount of oil in the pot, add rock sugar and stir until it changes color, turn to low heat, and continue to stir with a spatula until big bubbles appear. When you see the big bubbles turn into small bubbles and the color turns purple, add a proper amount of boiling water for 3 minutes. Then add pigskin, stir-fry and color, add light soy sauce, stir-fry with light soy sauce, add appropriate amount of water, add shrimp skin powder, salt, sugar and spices and cook for 15 minutes.

(6) Collect the juice until it is thick (if you like to pour rice, leave more juice).