Raw material:

       Dry snap bark 130g,Laoganma oil chili30g,5g ginger, 15g garlic, 5g chives, 6.5g salt, 6g vinegar, 12g soy sauce, 1g sugar, 1.5g monosodium glutamate, 3000g water

How to do it:

       1. Soak a large piece of crackling skin in 2000g of cold water for 18-24 hours, take it out and cut it into 4cm long and 2cm wide slices.

       2. Put the cut snapper slices into 1000g boiling water, add 6g salt and boil for 15 minutes. Take it out and let it cool naturally. Squeeze out the water and put it into a plate for later use. Chop the ginger and garlic into puree; cut the chives into small pieces. .

       3. Mix Laoganma oil chili, ginger and garlic paste, vinegar, soy sauce, sugar, MSG and remaining salt and stir evenly. Pour all onto the ring skin and sprinkle with chives.