2. Scrape the lard off the scalded pigskin while it is hot with a kitchen knife, and then scrape off the residual hair on the pigskin surface with a disposable razor.
3. After all the pigskin is cleaned, boil a pot of water. After the water is boiled, put the pigskin in, boil it for 2 minutes, take it out, and cut it into filaments while it is hot.
4. Cut all the pigskin into filaments and put them in a pot. Add two spoonfuls of edible salt and two spoonfuls of baking soda, rub vigorously, and rub off the residual oil residue on the pigskin.
5. After scrubbing, rinse with clear water and scrub for 2-3 times until the washed pigskin water is clear.
6. Sit in the pot with 5 times the water of pigskin. After the water is boiled, add the washed pigskin, and then add the onion and ginger slices. After the fire is boiled again, turn to low heat for 80 minutes.
7.80 minutes later, open the lid, pick out the onion and ginger slices with chopsticks, add proper amount of edible salt and stir well, and scoop up a spoonful of jelly with a spoon. You can see that the soup will have a slight wire drawing state, and you can feel the viscosity of the soup when you stir it. Just cook it to this degree.
8. Pour the cooked jelly into a common container. It's best to use this square fresh-keeping box. After the jelly soup is completely cooled, put it in the refrigerator for more than 6 hours and it will completely solidify.
9. Take the solidified jelly out of the fresh-keeping box, divide it into long strips, cut it into pieces and put it on a plate to serve with sauce.