Pi belly is a traditional Chinese delicacy made from pig skin. First, the pig skin needs to be washed and processed to remove hair and fat, then dried to a semi-dry state. Next, the pig skin is dried, a process that requires controlled temperature and time to ensure the skin does not burn or deteriorate. Finally, the pork rinds are fried to make them crispy and golden.
Pi belly has a crispy texture, fragrant aroma, and is rich in collagen and protein. It is regarded as a delicious and nutritious food. In cooking, skin belly is often used as an ingredient in hot pots and soups, as well as as a side dish or snack. Its unique taste and nutritional value are deeply loved by people, and it is a common delicacy on the Chinese table.
How to dry pig skin
1. Preparation materials: Choose fresh pig skin, clean it and remove excess fat.
2. Boil: Put the pig skin into a large pot, add enough water, boil and continue to cook for 5-10 minutes to remove impurities and odor from the pig skin.
3. Scrape and wash: Take out the cooked pig skin, scrape off the turbid material on the surface with a knife, and then rinse it with clean water.
4. Cutting: Cut the cleaned pig skin into blocks or strips of appropriate size.
5. Drying: Place the cut pieces or strips of pig skin in a ventilated place to dry. You can choose to dry on the balcony, yard or kitchen. The drying time depends on the weather and humidity. It usually takes 2-3 days.
6. Storage: After drying, put the pig skin into a clean container and seal it for storage. Can be kept refrigerated for ready use.