Are you sure the pigskin is put in salt water instead of broth? In my opinion, it is rare for pigskin to be put in salt water alone. If there is, there is only one possibility, that is, to make a "braised pork skin roll", a kind of braised vegetable product with strong flavor and delicious taste. I guess the main question is what is the effect of adding pigskin to brine? In fact, this problem is not as good as adding pigskin to soup.

Why should pigskin be added to the original soup? Besides water, protein is the most abundant in pigskin. protein is mainly composed of collagen, which will be converted into gelatin during heating. Gelatin can thicken the soup. This also corresponds to the formula for selecting materials for making soup stock: "No chicken is not fresh, no duck is not fragrant, no bone is not thick, and no skin is not thick", so the soup stock can thicken the pigskin.

Why do you want to add broth to the brine? Adding broth to brine should only be carried out when the brine is fresh, so as to refresh and increase the flavor of the bottom soup and make up for the deficiency of the old brine. Using pigskin with broth can also thicken the surface of brine, and the finished product looks brighter, which also has a certain effect on slowing down the oxidation and blackening of brine.

Why don't you need pigskin in the salt water? The thicker the salt water, the better. Too thick will make braised pork difficult to taste, and improper use will easily lead to brine paste. After brine is cultivated, it is bound to be pickled every day. In fact, there are many ingredients rich in collagen, such as pig's trotters and pig's heads. The collagen contained in these components can completely meet the consumption of brine. There is absolutely no need to add pigskin at this time. Of course, if you add pigskin, you can increase the variety of pickled vegetables. That's another matter.

Tips for putting pigskin into broth 1. Some pigskin will contain fat, so it is not necessary to remove it when making broth, because broth will also need some oil to increase the floating oil content in pickled soup.

2. For the stubble on the surface of pigskin, it is generally burned with a spray gun when cooking other dishes, but it is best not to bake it too dark when cooking broth. The blackened pigskin will affect the color and taste of the broth, which is usually filtered at the end, so the inconspicuous stubble does not need special treatment.

3. When brine is used as broth, the ratio of water to pigskin is generally around 10: 1-2.

4. It is recommended to use pigskin, which is large and thin and has high utilization rate.