protein, a large amount of collagen in pigskin, can be converted into gelatin during cooking. Gelatin has a reticular spatial structure, which can combine a lot of water and enhance the physiological metabolism of cells. The main component of protein in pigskin is collagen, accounting for about 85%, followed by elastin. Biological research found that the protein of collagen is related to the ability to bind water. Without this kind of collagen, which belongs to biological macromolecules, the mechanism of water storage by cells in the body will be hindered. The amount of water bound by cells is obviously reduced,

1 (18 pieces) of dishes made of pigskin

The human body will be dehydrated, which will make the skin dry, desquamate, lose elasticity, wrinkle and even affect life. Pigskin is sweet in taste, cool in nature, and has the functions of nourishing yin and tonifying deficiency, clearing heat and relieving sore throat. In modern times, scientists have found that regular consumption of pigskin or trotters has anti-aging and anti-cancer effects. Because pigskin contains a lot of collagen, it can slow down the cell aging of the body. Especially for patients with yin deficiency and internal heat, sore throat and low fever.