1. Put water in a pot to boil, add pig skin and cooking wine, cook for 3 minutes, remove it, and put it in cold water to cool too much to make the meat more chewy.
2. Clean the pigskin, roll it up tightly, and tie it up with a thin thread.
3. Put a little cooking oil in the pot, turn on a low heat to 50% heat, add rock sugar, fry the sugar color, and fry until the rock sugar melts into a liquid, the color is close to brownish red, and bubbles come out. After that, it became bitter.
4. Turn off the heat (the oil temperature is too high to avoid oil stars splashing), add the pork skin rolls, ginger slices, white onion, and garlic cloves, and stir-fry quickly to make the sugar color evenly coat the pig skin.
5. Pour in water without any ingredients, add light soy sauce, fermented bean curd, oyster sauce, cooking wine, and a marinade bag containing tangerine peel, cinnamon, angelica, cumin, pepper, star anise, nutmeg, chili, bay leaf and other seasonings, stir fry Evenly, after the medium-high heat is brought to a boil, turn to low heat and simmer until the pork skin can be pierced through with chopsticks (about 50 minutes), collect the juice on high heat, add appropriate amount of salt, stir well, and turn off the heat.
6. Take out the pigskin roll, let it cool, and remove the thin threads.
7. Slice and lay out.
8. The color is oily and delicious.
9. When eating, you can dip it in your favorite sauces, such as plum sauce, garlic paste, peanut sesame sauce, etc., or stir-fry.
Tips:When frying sugar, the ratio of sugar to oil is 1:1. The color of sugar fried with rock sugar is extraordinarily bright and the gloss is the best. It should be fried with low fire, especially in the final stage. Turn off the fire when it is close to brownish red, otherwise it will pass and it will become bitter.
