The mother is sure to show off how to make the pork skin puff with the spicy and crunchy Thai sauce

Crispy pork skin has long been a favorite snack because of its delicious taste, irresistible appeal. With the following simple method of making crispy pork skin, you can be confident of success right the first time.

Deep fried pork skin with spicy Thai sauce is a snack not only addictive for women but also a special favorite dish of eyebrows. Sipping crunchy pieces of pork skin, spicy with a glass of beer, there is nothing better. Therefore, Xuan Kieu Kado (currently living in Japan) often makes this dish for her husband and children to sip on weekends which is both delicious and food safety and hygiene. Ms. Kieu shared that many people kept thinking about frying the pork skin, shivering, because this stage is very often exploded, fat shot, causing burns. Of course, Ms. Xuan Kieu revealed the secret to preventing pork skin from exploding when deep-frying is that it needs to be dried in the sun or in an oil-free fryer before frying. Let’s go to the kitchen to make pieces of pork skin that are crispy, salty, and spicy to sip. Resources Pig skin (pig’s skin) 1kg Salt 1 teaspoon Ginger a little Purple onion 1 bulb Vinegar eat 3 tablespoons Thai sauce Minced chili garlic a little (optional) Cooking oil 3 tablespoons Sweet and sour Thai chili sauce 1mc Chili sauce 1 tbsp Fish sauce 1 teaspoon Lemon juice 1 tbsp Chili powder 1 teaspoon Making Pig skin washed. Cut into a pan with water, vinegar, ginger, and boiled shallots. Pork skin was picked out and washed with cold water. Use a knife to slit (shallow) several times on the skin or use a fork to evenly ginseng. Cut the pork skin into small pieces to taste. (5cm x 6cm) Bring the skin to the sun Spread the cut pork skin on the nia and dry in the sun. If you have time. – If I want to do faster, I put the pig skin in the NCKD and dry for about 1:30 minutes with the temperature of 80 ° c. Or dry in an oil-free fryer Note: The pork skin must be hard and dry to be fried to swell like a puff cake. Fry with cooking oil, let the old boil oil, then add the pig’s skin and mix well to make the pig’s skin swell. When the pig’s skin is dry, you put it in the NCKD and fry it at 160 ~ 170 ° c for 10 ~ 20 minutes. Depending on the pig skin more or less. Make a sauce Minced chili garlic. – Get the pan on the stove to cook with garlic and chili oil in the aroma. – Put the other ingredients in turn and mix well. – Add crispy pork skin and mix well to absorb spices. Photo: Xuan Kieu Kado To keep the pork skin from getting sick, after cooling it off, you need to store it in a sealed plastic jar or bag