1. Ingredients: 200 grams of pig skin.

2. Seasoning: appropriate amount of salt, 3 grams of green onion, 3 grams of ginger, 1 star anise, appropriate amount of pepper, appropriate amount of dried chili, 3 ml of cooking wine, appropriate amount of white sugar, 3 ml of white vinegar, appropriate amount of pickled pepper.

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

4. Put water in the pot, put the pig skin, green onions and ginger slices, add a little cooking wine, skim off the foam after the water boils, and cook the pig skin until it can be penetrated with a chopstick. That's it (about ten minutes), take it out and put it in a basin, let it cool slightly.

5. Use a knife to scrape off the remaining fat pork on the pig skin, and then rinse it with warm water.

6. 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, then turn off the heat, add an appropriate amount of salt, a little sugar, and a little white vinegar to taste .

7. Pour the seasoning water into the crisper, pour a bottle of pickled peppers and pickled pepper water into it, cut the pig skin into shreds, and put in the pickled pepper water. The amount of pickled pepper water should be complete. Cover the pork rinds and soak at least overnight.