Pickled pepper pig skin

Ingredients: Raw pig skin, 1 small bottle of pickled pepper, Sichuan peppercorns, star anise, dried red pepper, salt, white sugar, white vinegar, cooking wine

Method:

1. Wash the pig skin, use a knife to scrape off the remaining dirt on the pig skin. If there are pig hairs, be sure to use tweezers to pull them out, and then rinse them with clean water.

2. Put water in the pot, add pork skin, green onion segments, ginger slices, add a little cooking wine, skim off the foam after the water boils, and cook until it can be penetrated with a chopstick.

3. Take the pig skin out and put it in a basin, let it cool slightly, use a knife to scrape off the remaining fat on the pig skin, and then rinse it with warm water.

4. Put about a rice bowl of water in the pot, add cut pieces of star anise, Sichuan peppercorns, and dried red pepper into the pot, bring to a boil, turn off the heat, and add an appropriate amount of salt, sugar, and white vinegar to taste.

5. Pour the seasoning water into the crisper, pour a whole bottle of pickled chili peppers (pour all the water and chili peppers in), cut the pork skin into shreds, and soak it in the pickled chili pepper water for at least one night. .

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