1. Ingredients: 1000g pig skin, 1 green onion, 50g ginger, 20g cooking wine.

2. Put an appropriate amount of water in the pot, put the frozen pork skin in the pot under cold water, bring it to a boil over high heat, add an appropriate amount of cooking wine, cook for another 2 minutes, take it out and set aside.

3. Use a kitchen knife to scrape off the lard from the blanched pigskin while it is still hot, and then use a disposable razor to remove the remaining hair on the surface of the pigskin.

4. After all the pig skins are processed, boil another pot of water. After the water boils, add the pig skins, cook for 2 minutes, take them out, and cut into thin strips while hot.

5. Cut all the pig skin into thin strips and put it in a basin. Add two spoons of edible salt and two spoons of baking soda, and rub it vigorously to remove the remaining oil residue on the pig skin.

6. After scrubbing, rinse with clean water. Scrub 2-3 times a day until the water that has washed the pigskin is clear.

7. Put 5 times the water of the pig skin in the pot. After the water boils, add the cleaned pig skin, then add the green onions and ginger slices. Bring to a boil again, then reduce to medium to low heat and simmer for 80 minutes. .

8. After 80 minutes, open the lid of the pot, use chopsticks to pick out the green onions and ginger slices, add an appropriate amount of salt and stir evenly, use a spoon to scoop up a spoonful of skin jelly, you can see that the soup will be slightly It's in a stringy state. You can feel the viscosity of the soup when you stir it. It's enough to boil it to this level.

9. Pour the cooked skin jelly into a regular container, it is best to use this square box, wait until the skin jelly soup is completely cooled and put it in the refrigerator to keep it fresh 6 It will be completely solidified after an hour or so.

10. Take the solidified skin jelly out of the fresh-keeping box, divide it into long strips, then cut it into slices and put it on a plate. Serve with the sauce.