1. Treating pigskin: soak the pigskin in cold water for two hours, wash it, put it in a pot, add water to the pigskin, add ginger slices and cooking wine, cook until the pigskin curls, take it out and let it cool.

2. Scrape the oil slick on the inner surface of pigskin, scrape the pig hair on the surface, and shred for later use. Put the cut skin into the pot, add three times of water, boil the water and remove the floating foam.

3. Add 2 tablespoons of salt to octagonal laurel leaves and add fresh and light salt soy sauce in June. This step is mainly coloring, never adding soy sauce.

4. Boil it on a small fire, then transfer it to a basin, and finally put it on a cool balcony for a night to let it solidify naturally.

5. The prepared frozen meat is very elastic, and the prepared dipping sauce can be poured on the cut frozen meat to eat.