1 Degrease with good quality skin, cut into small strips and wash for later use.

Wash and chop a pair of pig bones (to expose the bone marrow inside)

Put three big bones into a pot, add water, ginger slices, chopped green onion, cooking wine and sugar.

4. Cook on high fire for 5 minutes, then simmer on low fire for 30 minutes, and then filter the soup. This is broth. Finally, put the skin into the broth and simmer until the gum of the skin is completely boiled. After cooling, the skin is frozen and used as stuffing.

When making a pit, add less water and use skin jelly instead of stirring, so that the pit is done.