2. Sauce: a spoonful of seafood soy sauce, garlic, onion, coriander, Chili oil, sesame oil and white wine.

3. Preparation: Soak the pigskin in cold water for two hours, and change the water in the middle.

4. Boil the water, add the onion and ginger, put the skin into the pot and pour the white wine.

5. Cook the skin until it changes color, and cook for another five minutes.

6. Use a blade to remove fat from the skin.

7. Roll up the skin and cut it into filaments. Change the knife and cut it into an inch.

8. Scald the skin with boiling water again.

9. Add 150g peel and add water to the minimum mark.

10, start the soymilk machine, select the rice paste button, and cook for about 20 minutes.

1 1. Pour the pigskin liquid into a fresh-keeping box, freeze and solidify, slice, pour or dip in seasoning.