400-500g pigskin, clear water 1200- 1500g, onion 10g, 8g ginger slices, star anise 1, 5-8 prickly ash, a little light soy sauce and a proper amount of salt.

1: Boil pigskin in cold water and take it out immediately after it is rolled. Don't cook for too long. 2. Scrape the grease off the pigskin with a knife and pull off the pighair. It takes patience and a little effort. 3: Clear water, pepper, onion ginger, star anise, soy sauce and a little salt are all put into the pot to boil. 4: Remove onions, ginger and peppers from boiling water, leaving only star anise. Pour into a pot, cut the pigskin into small pieces or strips and put them together. 5: Cover the basin with a lid. If there is no cover at home, you can use plastic wrap instead, and then poke a few small holes. 6: Steam in the pot for at least one hour, take it out after steaming, cool and refrigerate for at least 12 hours, and then cut into pieces for eating.