Frozen skin is the favorite way for northerners to eat. Meat skin is rich in collagen, which not only tastes delicious, but also can achieve cosmetic effect after long-term consumption.

food

259 grams of pigskin

Proper amount of water

A slightly alkaline surface

Methods/steps

Clean the prepared pigskin and remove the pighair with tweezers.

Add water to the pot, put the cleaned pigskin into the pot, bring it to a boil with strong fire, and boil it for 1~2 minutes.

Take out the skin and slowly scrape off the inside of the pigskin.

Put the pigskin into a bowl filled with warm water and alkaline noodles and wash it again, mainly lard, and then wash the pigskin with warm water.

After that, shred the pigskin, paying attention to symmetry.

Then put the skin into the pot and add appropriate amount of water until the skin is submerged. When the fire boils, switch to low fire and cook for two hours until the water becomes sticky.

Pour the boiled skin and water into the container, put it in the refrigerator and wait for it to solidify naturally.

After two hours, the skin is solidified and ready to eat.