Scrape the grease on the inside of fresh pigskin and put it in a ventilated place to dry for later use. Generally, pigskin can be dried in about 7 days. When making, the pigskin is fried in oil with low fire until golden brown, the fried pigskin is boiled in water until soft, and then soaked in cold water for 6 hours until the pigskin becomes smooth and elastic, that is, foaming is successful.

Matters needing attention in frying pigskin

1, fat removal: When pigskin is processed, the white fat and grease beside pigskin should be removed, so that the cleaned pigskin will not be greasy when fried, and it will be crisp when eaten. ?

2. Add some edible alkali: After the pigskin is soaked, you can add a handful of baking soda or edible alkali to the cold water, so that the fried pigskin will foam more easily. ?

3, the oil temperature can not be too high: fried pigskin should be small fire, the oil temperature can not be high, otherwise the fried pigskin has large pores, too high is easy to fry black, and it will not have foaming effect. It is best to fry pigskin at the oil temperature 180-200 degrees, that is, when the oil pan just starts to smoke.

The above contents refer to Baidu Encyclopedia-Fried Pig Skin.