Tilapia skin is soaked, crisp and refreshing. In step 1, the dried tilapia skin was soaked in water for more than 12 hours. In the second step, the ratio of white vinegar to white sugar is one catty of white vinegar and four ounces of white sugar. After mixing, put it in the refrigerator for more than three hours (this formula is also used for soaking chicken feet). The third part is boiled with water and dried to about 90 degrees. The temperature should not be too high. Put the fish skin. Don't scald directly with boiling water, so as not to have too much fish skin. Take it out and put it in the refrigerator. After taking it out, soak it in cooled white vinegar and white sugar water for about three or four hours, and the white vinegar and sugar will ferment. Boil the water for three minutes, turn off the fire and simmer for ten minutes. Take out the water and season. Add pickled pepper, chopped green onion, vinegar, soy sauce, garlic, hot sauce and a little salt sesame oil to taste.

The method of alkaline water foaming: the ratio of alkali to water of fish skin is 20: 1, that is, 100 grams of dried fish skin is 2000 grams. When the alkaline water bubbles, it must be washed repeatedly, and the ph value is around 4.5. After washing, add 30 grams of white vinegar, and the comprehensive alkaline taste will rise. When cooking fish skin, it can last for more than 5 seconds. Remember to put ice water in Mali noodles (water is iced with ice water), first pour it into the pot and iron it.