Fried pork rinds
Overview
After soaking, fried pork skin can be used to prepare cold dishes, make soups, or cook with other vegetables. It is fragrant but not greasy, smooth and elastic, and has a very Q feeling as the saying goes. Pork skin is a good thing. In winter, it is used to make skin jelly, which is the best dish to drink with wine: put the prepared meat jelly in a basin and place it on the windowsill to freeze. Whenever you want to eat it, you can cut it with a knife and mix it with minced garlic, mature vinegar, and sesame oil. It is very pleasant to drink wine with the meat jelly. Moreover, pig skin is rich in collagen and is a good product for beauty. But today, instead of using pig skin to make skin jelly, the pig skin is fried and eaten. The fried pig skin is like puffed food when eaten dry, crispy and not greasy. If you soak the fried pork skin and then use it to cook dishes, the pig skin will taste so elastic, smooth and full of flavor.
Tags
Ingredients
Steps
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Clean the raw pig skin and put it into a pot of water. Bring it to a boil over high heat and then cook over low heat until the pig skin becomes thick and discolored.
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Take out the cooked pork skin, let it cool and then use a knife to scrape off the fat inside the skin.
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Cut the pigskin that has been cleaned of grease into 5 cm wide strips with a knife, thread them with thread and hang them in a ventilated and cool place to dry.
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Generally, the pig skin will be dry after cooling for about 7 days.
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The pig skin is dried to the point where it can be broken by hand.
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Pour vegetable oil into the pot. When the oil is 70% hot, add dried pork rinds and fry over low heat until the pork rinds become fluffy and turn yellow.
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Remove the fried pork skin and drain the oil and set aside.
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Boil the fried pork skin in a pot of boiling water and then soak it for about 6 hours. The pig skin will become soft, swollen and elastic.
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The soaked fried pork rinds can be served cold, cooked in soup, or cooked with other vegetables.
