Thick and hard pigskin is usually that of a sow. The pig skin of sows, compared to that of boars, has larger pores on the skin surface than that of ordinary pigs, and the folds of the skin on the lower legs are obvious.

The fat tissue of sows is yellowish in color, dry and separated from the muscle, while the fat of fat pork is dense, tender and white in color. When selecting pork, you can look at these points to see if the pork is sow meat, in general, sow meat has less fat, and the lean meat is usually dark red, coarse grain, less water, which is still very obvious.

Buy pork is also can smell, the smell is relatively fresh pork flavor, and slightly fishy. Once there are other odors or smell, do not buy, it is easy to be a bad meat. Buy pork when you can touch, pork to have elasticity, if pressed hard, pork can quickly return to its original shape, if the limp down the meat is relatively bad.

Pork rinds cooking notes:

Separate egg whites and yolks, then soak pork rinds in egg whites for about 10 minutes, then deep fry pork rinds in cooking oil until the rinds look crispy, then add water, preferably to the extent that it can hide the rinds, and lower the heat to cook until the water dries up, then the pork rinds are very soft and very elastic.

Remember that no matter what pot to cook, the last are not immediately out of the pot, to soak in the pot for two hours, want to taste good on the iron pot boil, small thirty minutes, in the soak for two hours, if it is a very old meat skin to cook more, the last to soak if the pursuit of time fast, use a pressure cooker, just the texture is not very ideal.