How to make pork rind bubbles? It is very convenient and trouble-free to eat and take it anytime.

Fried pork rind dumplings, the kind that can weigh up to 10 pounds at a time. Because the pork rind dumplings are really fragrant and delicious, they can be eaten after being fried and packaged in the refrigerator. It won't go bad for a month. It's especially convenient to use it as a soup dish during the Chinese New Year.

Ingredients such as pig skin are not worth mentioning. Before the Chinese New Year, we kill pigs to marinate bacon, dry sausages, etc. At this time, some of the pig skin can be used to fry the pig skin and soak it. Soaking is very delicious, but many people don’t want to do it because they find it inconvenient. I think the method is not difficult. The only problem is that the pig skin needs to be dried before it can be made. It takes a long time, but soaking the pig skin is The deliciousness is worth waiting for. The pork skin soak is commonly known as "fake fish skin". The freshly fried pork skin bubble is fragrant and crispy, plump and not greasy. After steaming and softening, it tastes chewy and chewy. It’s particularly fragrant and goes great with food and wine.

The ingredients used to make pig skin soaking are pig skins, and then some deodorizing ingredients such as peppercorns, ginger slices, rice wine, etc., directly boil the washed pig skins until soft. Then scrape off all the intestinal oil in the pig skin, pluck all the hair from the pig skin, and then dry it in the sun for 3 days on a sunny day. The first step

Put it into the pot and fry until the golden pig skin is bubbly. Take it out of the pot and drain the oil and let it cool. You can store it. You can steam it until soft and then cook it. You can eat it as you like. It is particularly convenient and convenient to use. It’s Chinese New Year. I prepare this dish in advance. I can make 10 pounds of it at a time and store it in the refrigerator. It’s so convenient to eat and take anytime. How to make pig skin soak Food: pig skin, pepper, ginger slices. Ingredients: fuel wine.

Method: Wash the peppercorns, slice the ginger, and wash the pig skin and set aside. Put the pork skin into the pot, pour cold water into the pot, and add a little pepper. Boil ginger slices and rice wine together for 10 minutes. (Boiling the pork skin will help clean and drain the oil). Boil the pig skin with better water, and use a knife to scrape off the intestinal fat in the pig skin. (Be sure to scrape and clean here, the effect is obvious when there is pig skin residue). Step 2

Take care of all your pig skin, clean it, and pluck out the pig hair. You can also lay the finished pig skin in a basin or hang it up, and let it dry in the sun. If it is in the sun, it will be fine after three days. Add more oil to the pot. Since we need to fry it, bring it to a boil until small bubbles appear and it is almost done.

Put the dried pig skin into the pot for frying. The pot is very small and fried piece by piece first. Keep it clean and no water will appear. In addition, you must pay attention to safety when frying to avoid being splashed by oil. . The remaining pork rinds are also fried in the same way. Just fry the pork rinds until they are bubbled (pork rind soaking) and remove the oil. It is recommended to fry more times at a time. Even 10 pounds of fried pork skin is not too much. You can eat it for a long time because it is well preserved. The key is that it tastes very good