Pigskin 300 grams of water 600 grams of cooking wine 1 spoonful of salt 3 grams of soy sauce 1 spoonful of soy sauce 1 spoonful of ginger 1 onion 3 peppers 10 grains of star anise 2 sauces: fresh soy sauce 2 spoons of rice vinegar 2 spoons of Chili oil 2 spoons of garlic 1 spoon 3 petals.

Practice steps

1. Boil the skin for a few minutes to make it soft. Convenient for scraping grease and shredding.

2. After boiling, scrape off the grease and pull out the pig hair.

3. Shred pigskin.

4. Add water to the pot and boil for a few minutes, then pour out the water, repeat it three times, try to cook the oil as clean as possible, and the frozen skin is not greasy.

5, prepare onion ginger, cut as big as possible, and finally fish. Zanthoxylum bungeanum and star anise are packed in seasoning boxes, so as not to be fished out at last, because the soup should also be kept.

6. Boil hot water, seasoning, cooking wine, soy sauce and salt in the pot. Don't use too much salt, and finally dip in the juice. The amount of water is subject to personal preference. If you like strong water, put less water.

7. Cook in any pot. I like to use a pressure cooker. 10 minutes. Pressure cooker saves time and trouble. I like q-bombs. It's short and chewy.

8. Clip out the seasoning, pour it into a container and refrigerate until it is solidified.

9. Prepare the dip. Delicious soy sauce, rice vinegar, Chili oil, minced garlic, whatever you like!

10, q hot and cold!