Meat skin foaming method:

Oil hair meat skin method: the fresh meat skin on the grease thoroughly scraped clean (otherwise there will be a taste of harlequin oil), and then hang the meat skin in the wind to dry, frying before the use of alkaline water will be dry meat skin washed, dried, and then the meat skin and lard or vegetable oil in the pot with a slight heat, continue to boil, this time to diligently turn the meat skin! The meat skin to be swollen, fluffy like fritters, the meat skin will be fished out and cooled, that is made of oil hair meat skin.

Dry meat skin soaking:

The oil hair meat skin with cold water to soak soft, and then add edible lye will be scrubbed clean of grease, and then put into the boiling water for a while, pull out and drain, let it cool, and then cut it with a knife into a 4-cm-long, 2-cm-wide block, and then scrubbed in cold water a few times, put in cold water to soak for three hours until the skin is loose and swollen, whitish, pull out, drain the water.

Fried pork rinds

Practice

1, raw pork rinds cleaned and put into a pot of water, high heat to boil and then change to low heat to cook pork rinds thickened and discolored. Fish out the boiled pork skin, let it cool and then use a knife to scrape off the grease in the inner layer of the skin.

2. Cut the pork rinds clean of grease with a knife into 5-cm wide strips and hang them on a line to dry in a cool, ventilated place.

3, generally cool for about 7 days, the pig skin can be dry, the pig skin dry to the degree that can be broken by hand.

4, the pan into the vegetable oil, oil 70% hot into the pork skin dry, small fire frying pork skin fluffy color yellow can be. The pork rinds can be removed from the pan and the oil can be controlled and set aside.

5, the fried pork skin into the boiling water pot after cooking and then soaked for about 6 hours, the pork skin can become soft and flexible expansion.

6, soaked fried pork skin cold, soup, or with other vegetables can be cooked.

Tips

Fried pork rinds are not greasy, my understanding is that the same principle as when we refine lard residue is not greasy; pork rinds in the fat after deep-frying will seep out. The fried pork rinds will become smooth and elastic after being boiled in boiling water and then soaked for several hours.

1, raw pork skin boiled in water can be easy to scrape off the inner layer of grease.

2. When dry pork skin is fried, the hot oil in the pot is easy to splash, so pay attention to safety.

3, fried pork rinds boiled in water, soaked for about 6 hours can be fluffy and elastic.

4, fried pork rinds to small fire, oil temperature is not high or fried pork rinds porous, soak well after the elasticity of small.