1. First put the pigskin in hot water, add a proper amount of cooking wine or white wine to remove fishy smell, cook for about five minutes, and scrape the fat off the pigskin with a knife while it is hot, which will reduce the greasy feeling of pigskin.

2. Cut the scraped pigskin into strips, roll it into meat rolls, and tie it tightly with cotton thread for later use.

3. Add a little cooking oil to the pot, preheat it with low fire, add 20g of rock sugar, stir-fry the sugar color slowly, add the rolled pigskin roll to stir-fry the color, add a little star anise, pepper, fragrant leaves, ginger slices and garlic slices, stir-fry for a while, add a bottle of beer, stir well, add a spoonful of light soy sauce, remove the fishy smell with a little salt and five-spice powder, and cover the pot.

It's time, take the pigskin roll out and put it on the plate. After drying a little, cut it into strips the thickness of chopsticks with a knife and put it on the plate again for use.

5. Take a small bowl, add a little starch and water, and make it into starch water for later use. Remove the main ingredients from the juice and throw them away. Turn on medium heat and boil again. Add the newly mixed starch water while stirring. If you like spicy food, you can add a little pepper. You can turn off the heat when the soup is thick.

6. Pour the juice on the pigskin roll while it is hot, and sprinkle with a little chopped green onion or parsley.