2, auxiliary ingredients: 1 big material, 2 slices of sesame leaves, pepper, cinnamon 3 small pieces, 2 tablespoons of white wine, 1 tablespoon of white vinegar, 1 green onion, 5 slices of ginger, 3 tablespoons of salt, the old soy sauce in moderation.

3, wash the pork skin, use a knife parallel to cut the inner layer of pork skin fat.

4, pork skin cold water into the pot to add white wine to cook until boiling 5 minutes, fish out the water control.

5, with tweezers to pluck or scraper to scrape the surface of the pig skin hairs, again clean up the inner layer of pork skin fat, be sure to clean up, so that made out to be delicious.

6, cut into thin shreds.

7, shredded pork rinds into the pot with salt and warm water.

8, repeatedly scrub, remove the surface oil and impurities.

9, ginger slices, green onion cut large section.

10, prepare the spices into the box.

11, pour broth and pork rinds in the pot.

12, open the pot first skimmed off the floating foam and floating oil.

13, then pour in white vinegar, white wine, white sugar, add the old pump to adjust the color.

14, large fire boil to medium-low fire to cook for about 40 minutes, halfway also skimmed a few foam cooking to meat skin soft, soup thick, fishing out the green onions and ginger, seasoning box.

15, pour into the container, cover and cool in the refrigerator overnight.

16, frozen meat skin jelly out, cut it into small pieces and then cut into slices.

17: In a small bowl, add crushed or sliced garlic, balsamic vinegar, soy sauce, sesame oil, and hot sauce to taste, and serve with the jelly.