A, buckle meat skin blistering need to do the following:

1, the skin should be cooked through, soft enough;

2, the skin surface to be colored (diluted soy sauce, glutinous rice wine juice, the concentration of a little bit of honey water, or maltose can be used as a coloring);

3, the oil temperature should be high to squeeze out of the skin will be bubbling.

Second, the specific steps for deep-fried buckwheat skin are as follows:

1, choose a thicker skin of the five flowers as raw materials.

2, the meat should be cooked skin should be boiled softer.

3, to be coated with colorful material on the skin step while hot. (Note that too thick fried out of the skin of the meat black, too light and can not meet the requirements of the color drama red.)

4, coloring the material to be uniform and to blow dry before frying into the frying pan.

5, frying oil temperature to be relatively high, but not too high, too whirlwind fire easy to fry black and not too to the effect of blistering. The best and oil temperature between 180 - 200 degrees, that is, the frying pan just smoke at the time of the meat will be fried in the pot. Frying meat skin side down. Attention to prevent the hot oil splash, (can be covered at the right time to fry) to prevent the meat skin on the pot, you can add a gimlet at the bottom of the pot.

6, meat skin fried to color red blisters when fishing out into warm water can be immersed.