Buy pigskin, scald it with boiling water and take it out.

Use a knife to separate the fat from the skin, because the skin is tight when scalded and it is easy to separate from the fat.

Then throw away the fat and cut the skin into strips.

Add onion, ginger, garlic (aniseed, cinnamon and pepper can be added according to personal taste) and salt to a pot of water.

Boil, boil, boil and cook for another 30 minutes-40 minutes to see how small the fire is.

Take out onions, ginger, garlic and other things and throw them away, then pour them into a shallow basin and put them in the refrigerator.

I usually come back at night to toss. You can eat it the next day in the refrigerator.

The second part is mixed with jelly.

The jelly is poured out of the container, buckled on the chopping board and cut into the size you like.

Because the salt has been put in when cooking, you can eat it immediately.

Chili oil soy sauce can also be added according to taste.

Finally, add coriander.

You can also mix cold dishes with jelly, as long as you can think of anything.

Personally, I like to eat frozen cucumber with some fungus.