Fried pigskin was originally tasteless, but after absorbing the flavor of various ingredients, it formed a delicious dish. Next, I will share with you the process of making this dish.
Pretreatment method of pigskin
Get ready before frying the pigskin. Usually, pork is bought in the market and sold with skin. After the pork is bought back, everyone will peel off the pigskin and throw it away directly, which is very wasteful.
If you want to make fried pigskin, you can save the peeled pigskin and put it in the refrigerator for quick freezing. When the pigskin has accumulated to a certain amount, it can be processed.
Step 1: Boil pigskin.
First thaw the pigskin in the refrigerator, then take it out and put it in the pot, add enough water (completely immerse the pigskin) and cook it (put it in the pot and add cold water, and boil the water for a few minutes until the pigskin is transparent).
Pick up the cooked pigskin, put it in a big pot, unplug the pig hair remaining on the pigskin while it is hot, and then rinse it with clear water (it is best to scrape off the pigskin with a knife to remove the dirt and odor on the pigskin).
Then, use a kitchen knife to remove a little fat left on the pigskin, and then evenly cut the pigskin into small pieces the size of tofu blocks, put them in a tray, spread them out evenly and dry them in the sun.
Step 2: Sun-dry the pigskin.
It takes patience to dry pigskin (until it becomes transparent and hard), and it takes about a week to dry it completely.
The treated pigskin can be completely dried by exposure to the sun for several days. When choosing the right time, we must pay attention to the following questions:
Sun-drying pigskin should avoid spring, because there are more rainy weather in spring, and there is no sun exposure for several days in a row, so the treated pigskin is prone to mildew and deterioration.
Before drying pigskin, it is best to check the weather forecast in advance to ensure that it will be sunny for several days in a row before making dried pigskin.
Step 3: Store pigskin.
Completely dry pigskin, it is best to use fresh-keeping boxes or bags and put them in the refrigerator for quick freezing, so that they can be preserved for a long time.
Usually when you want to eat pigskin, you can take it out of the refrigerator and fry as much as you want, which is very convenient to operate.
How to fry pigskin is easier and more convenient?
The pretreatment method of pigskin has been introduced before. Now let's introduce the research method at home: frying pigskin is simpler and more convenient.
Cold pot, cold oil and stir-frying with low fire are the key steps to stir-fry pigskin in the family version.
Take a proper amount of pigskin, stir-fry it directly in a wok, then pour in a proper amount of peanut oil, and use a gas stove to keep the heat to a minimum.
After the oil temperature gradually increased, the pigskin began to become crystal clear, and small white bubbles began to appear at the edge of the pigskin.
Use a spatula in the pan, turn the pigskin in the wok with low fire as usual, and heat it evenly.
Under the action of rising oil temperature, pigskin expands and turns white, producing more bubbles from the edge to the middle.
When the pigskin rises a lot, the spatula can't stop. Pay attention to the pigskin in the pot and see if there is any pigskin that has not risen completely. If so, continue to stir fry slowly.
Small fire, cold pot, cold fried pigskin, pigskin after slow and uniform heating, will not produce cracking sound, very simple, convenient, more suitable for home operation.