Dried pig skin is fried and needs to be soaked in cold water for a period of time before cooking to make it soft and swollen. Then it is washed with flour to remove the greasy lard on it. (Do not soak it in boiling water, as boiling water will shrink the pig fat! It will not taste good)

Pork fat is an important ingredient in the Huaiyang famous dish braised chowder, and the soup is delicious.