1. Put the cold water of pigskin in the pot, prepare to blanch the water, add a few peppers to remove the fishy smell
2. Just blanch the foam
3. Take out the pigskin and scrape off all the fat on the pigskin
4. Cut the ginger and spring onions, prepare the spices
5. Put all into the bag and fasten it
6. Shredded pigskin with knife
7. Rinse several times to rinse off the grease
8. Put twice as much water in the pressure cooker, put the pig skin and the material bag
9. Put in light soy sauce and dark soy sauce, press SAIC for 20 minutes, pour it into a mold after it is out of the pan, put it in the refrigerator after cooling, and freeze the skin (I forgot to take this step picture)
10. Take out and cut into pieces when eating, and pour it with garlic and chili vinegar sauce.
Tips:Heart-warming reminder: the fat of the pigskin must be cleaned, and the taste is good when you eat it. You can choose your favorite flavor, pay attention to the saltiness and lightness.
