1. Blanching pigskin: First, put pigskin into the pot with cold water, stir it when it is half-opened, and take it out when it is boiled. Do not cook it for a long time, and pour out the blanched water.

2. pigskin cleaning: clean the pigskin by scraping with a knife and pulling with tweezers, so that the pigskin after blanching will stand upright, which is easier to handle.

3. De-oiling of pigskin: scrape the fat inside pigskin with a knife, and cut it into dices.

4. add water, which is about 4 times as much as diced pork, and then add a proper amount of cooking wine and salt. After the fire is boiled, it can be served in a small fire for one and a half hours.

5. When the soup becomes thick, stir the pigskin evenly with chopsticks and let it stand for 8-1 hours.