Wash the pork skin and brush off the pig hair. Add water to the pot, add pigskin, add a little cooking wine, open the lid and cook for 10 minutes. After the skin is fished out, scrape off the white grease in the inner layer of the skin with a knife and scrape it as clean as possible.

Wash it twice more with water. Cut into thin strips. Put pepper, star anise, fragrant leaves and cinnamon into the seasoning box. Put water in the pot, add shredded pork skin and seasoning box, then add onion and ginger, boil over high fire, and simmer slowly 1 hour until the soup is thick. Remove onion ginger and seasoning box, add soy sauce and salt, and cook for another 5 minutes before turning off the heat. When it is slightly cooled, pour it into the retaining box and put it in the refrigerator until it solidifies and forms. When eating, mix with minced garlic, vinegar, sugar, salt, soy sauce and sesame oil to make juice.