How to soak and clean deep-fried pork rinds is as follows: add water to the basin, use two spoons of baking soda and soak the meat rinds for 4 to 5 hours until they turn white, then add a little salt and scrub them.

Then put the skins in a clean pot filled with water and set it on the stove to heat until it comes to a rolling boil for 5 to 8 minutes, then turn off the heat, fish out the skins, and let it cool until lukewarm. Use tweezers to pull out any remaining hairs, use a kitchen knife to clean off any remaining fat and dirt, pull out any hairs, rinse and set aside. Scratch the fat off the meat skin while it is still hot.

Then, cut the meat skin into small slices and place them on a curtain in a ventilated place to dry. After a week the meat skin air-dried and hardened, out of the oil, the finished product is hard and ready for deep frying.

Clean oil in a clean pot, the oil temperature of 60% hot, turn on low heat, put the dry pork skin frying. As the oil temperature rises the pork rinds will bubble, first fish out and let cool for a while. Then put the pork rinds back in for a second frying. After two fryings, the rinds will expand, and then put them in a plastic bag for storage after they cool down.

Fried pork rinds edible soak in water for a few hours to the soft look, soaked in water for two days can be used to do food. Take the soaked pork skin three or four pieces, cut into thin slices, with green pepper, garlic, oyster sauce, balsamic vinegar fried to eat.