Clean the hair and lard from the pork skin and pass it through boiling water. Cut small pieces and add water (diffuse over the pork skin at least one inch), add ginger and scallions, star anise, salt, etc., simmer on high heat to open, and then simmer on low heat until the meat skin is crispy. Fish out the ginger, scallion and star anise. After cooling, cut small pieces can be directly eaten or cold. Meat skin is rich in collagen, eat more can remove wrinkles and beauty.

Put soybeans to be delicious, really, because I just super like this dish

This trouble some:

Raw materials: pork rinds 1 catty and a half, 1 catty of peanut rice, 4 soy sauce gourd, garlic cloves 3 two, half a catty of chili sauce, salt, chicken essence, soy sauce, aniseed, fennel and other appropriate amount.

Practice:

1, peanut rice fried and peeled for use.

Soy sauce melon cut into crushed dice.

Garlic seedlings washed and chopped into crushed foam.

2, first of all, will be washed and released into the water to blanch a little, the pot to put half a pot of water, and then anise, fennel and other pig skin with cooking. Half an hour after the pork rinds cooked, fished up and cut into small pieces. And fish up the star anise, fennel, etc. and throw away.

3, in the pot add cooked peanuts, diced pork rinds, salt, chicken essence, soy sauce, chili sauce, simmering slowly over low heat for half an hour to an hour. Turn off the heat and add garlic cloves, stirring evenly. To maintain the sweetness and crunchiness of the pickled squash, add the squash after it has cooled and stir again.

After four or five hours, oh, look, it's frozen, it's done.

P.S.

This dish is best made in the cold winter months, or it won't turn into a cake.

Traditional spicy mushy beans should also be fried with soybeans and cooked at the same time as the peanut rice in the pot. Pork skin can also be replaced with pork claw, of course, according to their own taste and then add dried tofu dices and other ingredients.