Tilapia fish skin soaked well, crisp and refreshing, the first step will be dry tilapia fish skin soaked in water for more than 12 hours, the second step of the white vinegar and sugar ratio of one pound of white vinegar, four two sugar, adjusted into the refrigerator for more than three hours standby (soaked phoenix claw is also this recipe), the third part of the water boil a little bit to dry out at 90 degrees or so, the temperature can not be too high, put the skin of the fish into the fish for about 10 seconds, not directly boiling water to cook, in order to avoid over-pole fish skin, fished out into the refrigerator to take out the cooled fish skin for three or four hours. Not directly boiling water, so as not to over-pole fish skin, fish out into the refrigerator to take out the tuned cooling white vinegar and sugar in water for three or four hours or so white vinegar and sugar fermentation on the soaking well, boiling water to cook for three minutes off the fire, smothered for ten minutes out of the water can be seasoned. ... according to taste into the pickled peppers onion, vinegar, soy sauce, garlic, hot sauce, a little salt sesame oil and other seasoning

Alkaline soaking method: alkali to water fish skin alkaline water ratio of 20:1 said 100 grams of dry fish skin soak 2000 grams of alkaline soaking when repeatedly cleaned fixed to repeat the cleaning, ph value of about 4.5 or so cleaning wait to add 30 grams of white vinegar comprehensive alkaline taste rise, boil pot of water! The fish skin can be put into the iced water between the scalding for more than 5 seconds, remember to set the iced water (add ice cubes to the water iced water), and pour it into the pot first to be scalding to pour a small amount of every 60 grams of white vinegar to soak for 30 hours and fish it up

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