At home, there are pork skins left in the sausage and clam meat, and I bought some, supplemented with collagen, and by the way, the by-product, the skin, was frozen to the dad.
The pigskin is boiled in the boiling water of the cooking wine for 5 minutes, then removed, the white fat under the skin is scraped off, and then the shredded red wine is added to the new pot of boiling water, ginger, salt and a little soy sauce. After a few hours, don't put too much water. After cooking, the pig skin is removed for use, and it can be left in the soup. After cooling, the skin is frozen and placed in the refrigerator. It is delicious when it is eaten with garlic and vinegar. (I usually do about 2 pounds of pigskin once, after a treatment, divide it into four bags and freeze it)
The dried red pepper is soaked in hot water, cut obliquely into silk, cut green pepper, and cut more green onion.
First use a few drops of oil to stir the green peppers and stir-fry a few times and put them out for a while. Don't fry them. Another pot of oily musk red pepper and green onion, then pour pork skin, 4 tablespoons wine, 2 tablespoons soy sauce, 1 spoonful of sugar stir fry evenly, and finally add green pepper, drop a few drops of rice vinegar in the hot pot , stir fry a few times immediately out of the pot.
1. Green pepper can be replaced with green garlic (the kind of flat leaves), sprinkle a few times before the pot and turn off the fire. 2. This is a quick-handed dish. 4 tablespoons of cooking wine and 1 tablespoon of soy sauce can prevent the pigskin from sticking together. All the materials are stir-fried and the oil is turned off immediately. The time is not long. 3. Rice vinegar can be used to get rid of greasy, but the taste is very easy to smash, so it is best not to pour directly on the dish, just a few drops to the hot pot, the acidity will evaporate immediately, leaving only the vinegar.