Beef skin crackers

Directions

1. Gather all the ingredients. ≈ 3 min
2. Thoroughly rinse the beef skin. ≈ 2 min
3. After washing, immerse the beef skin in lime water for 2 days. ≈ 3 min
4. Once finished, remove the beef skin and drain it. ≈ 2 min
5. Next, remove the hairs from the beef skin until it is completely clean. ≈ 3 min
6. Once cleaned, the beef skin needs to be dried in the sun, and then allowed to dry completely. ≈ 3 min
7. Once dried, cut the beef skin to your desired thickness. ≈ 8 min
8. Typically, “dorokdok” type beef skin is cut into square or cube shapes. ≈ 3 min
9. Mix the garlic, sugar, and salt with the beef pieces. ≈ 4 min
10. Stir until the mixture is smooth. ≈ 4 min
11. Add the pre-seasoned beef pieces to the boiling water. ⏱ ≈ 10 min
12. Next, add the spices again. ≈ 3 min
13. Stir until the spices are well incorporated into the beef. ≈ 4 min
14. Once cooked and seasoned, carefully remove the beef pieces from the pan. ≈ 2 min
15. Drain them and let them dry again in the sun. ≈ 2 min
16. Wait until they are completely dry and then use them as an ingredient for leather chips. ≈ 3 min
17. Make sure the beef skin is completely dry and crispy. ≈ 3 min
18. Once it is thoroughly dry, fry it in hot oil until it is golden brown and crispy. ⏱ ≈ 8 min
19. Once cooked, remove from the heat and drain. ≈ 2 min
20. The dorokdok, or crispy skin chips, are ready to be served. ≈ 2 min