Practice: First, wash the pigskin, remove the hair from the pigskin, put some cold water in the pot, after the water boils, put the pigskin into boiling water to change color, then take it out and scrape off the excess oil with a knife. Then hang these pigskins on a rope and hang them in a ventilated place to dry. After the pigskin is air-dried, add some oil to the pot and pour more oil. When the oil is hot, put the pigskin in and fry until the fluffy color turns golden yellow, then take it out and put it aside to control the oil.

After the pigskin is drained of oil, the fried pigskin is soaked in clear water until it is completely expanded and elastic, and then it is fished up and drained. Basically, pigskin takes about half a day to soak. Because pigskin was air-dried before, it is difficult to soak, so the soaking time will be longer. Then cut the soaked pigskin into strips, then cut ginger into pieces, and cut pepper, onion and garlic into powder for later use. Put oil in a hot pan, then add ginger and garlic and stir-fry until fragrant, and then add a spoonful of bean paste. Stir-fry the bean paste in red oil, then pour in the pigskin and stir-fry for a while. Finally, add pepper and onion, stir-fry until the pepper changes color, add appropriate amount of salt, add some old vinegar and oyster sauce, stir-fry evenly, and then turn off the heat and serve.

There are many ways to make pigskin. I will only introduce one of them here. In fact, pigskin can also be fried and stewed. Either way, the hair on the pigskin should be removed first. The treacherous pigskin is crisp, the stir-fried pigskin is chewy, and the stew has a waxy feeling. People who like pigskin are delicious no matter how they cook it. Go home and do what you like! Like friends, I like it very much.