1. The following points need to be done to blister the pork skin:

1. The skin must be cooked thoroughly and soft enough;

2. The skin must be Coloring (diluted soy sauce, glutinous rice wine juice, more concentrated honey water, or maltose can be used for coloring);

3. The oil temperature should be high and the squeezed skin will soak.

2. The specific steps for frying pork skin are as follows:

1. Choose pork belly with thicker skin as raw material.

2. The meat should be cooked until the skin is soft.

3. Apply colored material on the skin while it is hot. (Note that if the meat is fried too thickly, the skin will turn black; if it is too light, it will not meet the red color requirements.)

4. The colored ingredients must be evenly colored and dried before being fried in the oil pan. .

5. The oil temperature during frying should be relatively high, but not too high. Too high a heat will easily cause the frying to turn black, and it should not be too high to cause bubbling. It is best to fry the meat when the oil temperature is between 180-200 degrees, that is, when the oil smoke is just coming out of the oil pan. Fry with the skin side down. Pay attention to prevent the hot oil from splashing (you can cover it when frying) to prevent the meat skin from catching on the pot. You can add a strip at the bottom of the pot.

6. When the meat skin is fried until it turns red and bubbles, take it out and soak it in warm water.