Hair skin method

Fa Pi is a food made from pork skin. It is also a very popular food in Zhejiang Province. This is mainly because Fa Pi has a chewy texture and is rich in collagen, which can achieve the effect of beauty and skin care. However, it is not so easy to make delicious hair skin. Below, I will introduce you in detail the production method of hair skin and other related knowledge!

1. How to make hair skin

1. Clean the pig skin

2. Trim the fat off the pig skin

3. String the pig skins together and put them in the sun to dry, making sure all the oil drips off. When it is hot, just expose it to the sun for a week to let the oil drip off. When it is cold, you need to expose it to the sun for at least half a month.

4.Put a pot of cold water and put the pig skin in.

5. Bring to a boil over high heat, then reduce to low heat and simmer until the pig skin becomes soft.

6. Use a knife to scrape the oil off the pig skin, wash it with clean water, and cut it into small pieces.

7. Place it on a plaque and expose it to the sun for 4-5 days in summer and more than 10 days in winter. The pig skin should be dried until it becomes dry and hard.

8. Cold oil, covering the pig skin.

9. Cook over low heat until small bubbles appear in the oil, then turn off the heat immediately and let it stay in the oil for a while. Turn on the fire again for the second time, on low heat, and continue to cook until small bubbles appear on the pork skin. Remove from the heat immediately and set aside.

10. This is the pork skin after the bubbles appear.

11. In the original pot, fry the pig skin piece by piece over low heat.

12. Fry until everything is bubbled up and becomes bigger.

2. How to make pork skin with chives in vinegar

1. Cut the cabbage stems into small pieces and stir-fry them in a pan

2. Add cooking wine, vinegar, salt and sugar for seasoning

3. Stir-fry the skin together

4. Add leeks and bell peppers and stir-fry together.

5. Add thin starch and serve

3. Hair skin selection and soaking

There are three tips for choosing pork skin. The first is to choose thick ones, the second is to choose light ones, and the third is to smell it. Only when it doesn’t have a particularly strong or oily smell can it be considered a good piece of pork skin.

Just smelling the smell makes your mouth water, not to mention the skin here, which is no longer greasy and rough, but soft and tender. This has a lot to do with whether the skin is properly processed. As long as it is carefully and fully processed, you will feel that you have been eating "fake skin" before.

The sweet and sour taste can be adjusted according to your own taste. The crispy, tender, glutinous, refreshing and fragrant taste is enough to make this pork skin with leeks in vinegar the first choice of meat and vegetable dishes on your table recently. It can not only help stimulate appetite and digestion, but also balance nutrition!