From the moment of memory, it is stubborn that the assorted must have a skinny to be called assorted, and it can only be eaten until a few years later. It is not how expensive things are, mainly because of the long production time. When I was a child, my parents were busy, and they only did some work when they were preparing for the new year. When they retire, there is time. We also work away from home. Now that they are old, they can't do it, and we all begin to learn to make these deep and deep parents in our bones...
Wash the fresh pig skin and wash it in cold water. After boiling water, cook for about 10 minutes. Use a hot knife to scrape the fat and fat on the skin, and the cleaner the better. Cut the cooked skin into a piece of playing cards, hang it in a ventilated shade and dry it. After a week, the skin is dry and translucent. Do not wash the water before the frying. Otherwise, it won't open. In addition, the oil temperature gauge is too high when fried, and this thing is particularly easy to fry.
Soak in water for a day or two before eating, until the hand touches it without a hard block. The oil will be cleaned and eaten without odor.
The fried oil will not be wasted. It will be very fragrant for cooking soup.