More crispy, fragrant and spicy than pickled pepper chicken feet - pickled pepper pork rinds
Overview
This pickled pepper pig skin is not only spicy and nutritious, with tough skin and fragrant meat, crispy, fragrant and spicy, it is appetizing and relieves greasiness, relieves cravings and relieves stress. It is also rich in collagen, so you don’t have to worry about gaining weight and it also has beauty effects. Compared with pickled pepper chicken feet, it saves the trouble of chewing the bones. Unexpectedly, pig skin can also reach the level of elegance and be loved by spicy lovers. The spicy flavor of pickled pepper penetrates into the pork skin. The skin and flesh are fragrant when chewed, making it an excellent side dish for you.
Tags
Ingredients
Steps
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Wash the pig skin.
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Put it into boiling water and cook for 3 minutes. Remove and rinse the foam on the surface of the pig skin with clean water and drain.
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Use a knife to scrape off the fat on the skin. If there are pig hairs, scrape them off thoroughly with a knife.
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The pig skin is scraped off the oil and becomes translucent
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Put the pig skin into a pot of water, add a spoonful of cooking wine, bring to a boil and remove
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Cut the cooked pork skin into small strips
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Put the star anise, cinnamon, Sichuan peppercorns, bay leaves and cumin into the seasoning bag, pour water into the pot, add the seasoning bag and cook for 10 minutes
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Take out the package and separate the cooked pork skin from the soup. (For soup or noodles) Soak the pig skin in cold boiled water for a while, take it out and put it in a crisper, add millet pepper, add sugar and vinegar according to personal taste, and marinate overnight
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Finished product pictures
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Finished product pictures
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Finished product pictures
