The leftover pork rinds for your own sausage, fried in oil, are very, very tasty, whether fried or in soup.

Materials

Pork rinds

Serving size at will

How to make your own fried pork rinds

Save the recipe to your phone

Steps 1

Wash the fresh meat rinds, blanch, pull out the hairs on the rinds, batch clean the fat on the rinds, cut them in small pieces, and let them dry out and sun dry in the sun until you can't break them at all, hard, or hard by hand.

Step 2

Pour oil in the pot, heat it to a low temperature, put in the sun-dried meat, slow frying; (slow frying process don't care about it, about 15 minutes, as much as possible to do something else)

Step 3

Meat skin in the warm oil will slowly rise to hair, rise to hair to such a point, the heat is turned up to medium-high heat;

Step 4

At this point, do not leave, use chopsticks to turn the meat skin, so that it is evenly heated, until the rise is complete;

Step 5

Drain the oil, out of the pot.

Tips for frying your own pork rinds

1: Make sure to dry the rinds thoroughly in the sun;

2: The temperature of the oil used for frying the meat rinds must be controlled;

3: The size of the meat rinds can be determined according to your own frying pan;

4: Don't put too many rinds into the frying pan at one time so that they don't get squeezed into a pile

No space for the risen rinds to rise.

No space to rise.