[Ingredients] 300 grams of pigskin, 15 pickled peppers, four millet peppers, a little green onion, one shallot, a little ginger, four cloves of garlic, a little sesame oil, an appropriate amount of vinegar, two tablespoons of soy sauce, a little salt, a little angelica dahurica, a little cinnamon powder and a little cooking wine.

[Practice] Prepare pigskin and wash it.

2. Boil the pigskin in the pot for four minutes and take it out.

3. Scrape off the excess oil and hair from the cooked pigskin with a knife and cut it into strips.

4. Cut the onion into sections and slice the ginger.

5. Add water to the pot, turn on the fire and put the cut pigskin into the pot, then add onion, ginger, garlic, star anise, cinnamon powder, angelica dahurica and cooking wine and cook for 30 minutes.

6. In the process of boiling pigskin, pickled peppers and millet peppers are put into a small bowl, and the water for pickled peppers is put into the small bowl.

7. Take out the boiled pigskin and rinse it with cold water.

8. Pour the peppers in a small bowl with water into the pigskin, then add soy sauce, vinegar, salt and sesame oil and mix well.

9. Put the mixed pigskin into a lunch box, cover it, and soak it in the refrigerator for one night, so the pickled pepper tastes better.

10. After pigskin comes out, add chopped green onion and mix well.

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