650g pork rinds 2000g scallions, two ginger, six slices 1 chili pepper, 1 extra spicy, 2 non-spicy Sichuan peppercorns 3g star anise, 2 bay leaves, 4 pieces cooking wine 10ml light soy sauce 10ml salt 3g thirteen spices 3g chicken powder 2g to pour in col
100 grams of light soy sauce, 2 tablespoons of fennel, one cinnamon, a small amount of Sichuan peppercorns, a small amount of garlic, two slices of ginger, three slices of rock sugar, three slices of rock sugar or 5 grams of five-spice skin jelly. Step 1:
500 grams of pork skin, 1000 grams of salt, appropriate amount of green onion, 1 ginger slice, 5 star anise slices, 1 white vinegar, appropriate amount of collagen. Step 1: Blanch the pork and remove the oil and hair on the skin. Step 2: Cut into shreds.
1. Put the pork skin into the pot and cook for 8-10 minutes. Take it out. 2. Spread the cooked pork skin flatly on the cutting board, wi
1. I have to remove the skin from pork every time. If you save too much, you will make pork rind jelly once. Today’s batch is not very large so I will make do with it. Fortunately, I can only hold 7 bastards. 2. Boil water for 10 minutes in advance, take
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