Stir-fried pork rinds with green pepper

Overview

How to cook Stir-fried pork rinds with green pepper at home

Take a piece of pig skin, scrape off the hair, cut into large pieces, boil water, put in the pig skin and soak it thoroughly, then take it out. After the pig skin has cooled, shave off all the lard on the pig skin.
Put the pork skin into the pot, and add an appropriate amount of water, ginger slices, green onion segments, star anise, cinnamon, salt, Huadiao wine, and pepper. Cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. After 20 minutes, take out the pig skin and let it cool, roll the pig skin into a roll, cut it into shreds, and plate it for later use.
Take an appropriate amount of small green peppers, flatten them with a knife, cut them into sections of appropriate length, and put them into a bowl for later use. Appropriate amount of millet pepper, cut into millet pepper rings, put on a plate and set aside. Appropriate amount of garlic seeds, smash into pieces and set aside. Heat the pot, remove an appropriate amount of oil, light the pot, add chopped garlic and ginger slices, stir-fry over low heat, then add green and red peppers, stir-fry over high heat, add an appropriate amount of salt, stir-fry together until fragrant, add pork skin, add an appropriate amount of dark soy sauce and chicken essence, pour in an appropriate amount of brine, stir-fry evenly, and serve.
Finished product pictures