Good Place for Leftover Skins-lard and Pork Skins
1.
Boil the skin of the meat in a pot under cold water, add the cooking wine and cook for a while, skim off the foam, remove and wash.
2.
Use a kitchen knife to remove the fat slices from the skin and try to clean the slices so that the skin is not greasy.
3.
All the fat is sliced down and cut into small pieces.
4.
Add some water to the fatty meat, put it in a pot, boil over medium and small heat.
5.
Shovel with a shovel while boiling to make the heat evenly.
6.
When the water evaporates and the oil starts to come out, cover the pot, because it is easy to splash oil at this time and cause accidents, it is not good~~
7.
When all the fat becomes oily residue, turn off the heat and let cool.
8.
Pour the lard into the crisper and put it in the refrigerator. It will solidify and turn white overnight.
9.
Scrape the pigskin from the fat and remove the hairs quickly with tweezers.
10.
Wash the hair after plucking it.
11.
Cut into small pieces.
12.
If it feels greasy, add some baking soda with warm water, vinegar, and soak for a while to wash it off. Then put it in the refrigerator and keep it frozen.