Preparation

• step 1

  Burn off the hair on the surface of the pig skin with a gun or pull it out with pliers, scrape and clean the pork skin

• step 2

  Put 500g cleaned pork skin, 800g water, 10g ginger slices and 10g cooking wine into the mixing bowl

• step 3

  Put on the measuring cup, blanch the pork skin at 10min/100℃/BREV1, take it out, and clean the mixing bowl

• step 4

  Scrape the lard oil from the blanched pork skin

• step 5

  Cut the blanched pork skin into pork skin strips, rub and rinse them thoroughly until the water does not become muddy

• step 6

  Put 1,000g water, cleaned pig skin, 2 star anises, 2 myrcia leaves and 10g ginger slices into the mixing bowl

• step 7

  Put on the measuring cup, simmer the ingredients at 90min/95℃/BREV1

• step 8

  Pour the soup into a container, and take out the scallion, ginger and spices

• step 9

  Naturally cool the soup to room temperature, cover the container rim with plastic wrap and refrigerate it in a refrigerator overnight

• step 10

  Cut the pork skin jelly into small blocks for enjoyment