1. How to make pork rind jelly is simple and delicious: put the pork rind in cold water into the pot, bring it to a boil and continue to cook for 3 minutes. Remove the cooked pork skin, scrape off the fat, and use tweezers to remove the pig hair. Slice ginger. Put the pork into the pot again, add an appropriate amount of water, add ginger slices, add cooking wine, bring to a boil over high heat, then reduce to medium to low heat and simmer for 10 minutes. Remove the pork skin and cut into small strips while still warm. Put it into the soy milk machine, add 1000 ml of water, and select the rice paste button. Pour the prepared pork rind paste into a container, let it cool and then put it in the refrigerator. Mince the garlic. Put the minced garlic into a bowl, add light soy sauce, sugar and spicy oil and mix well. Cut the solidified pork skin into cubes and pour in the prepared sauce.

2. Nutritional value of pig skin: The protein content in pig skin is 2.5 times that of pork, and more than 90% is macromolecular collagen and elastin, whose content is comparable to that of bear paws. The carbohydrate content is 4 times higher than that of pork, but the fat content is only 1/2 of pork. Pork skin contains 363 calories per 100g, 27.4g of protein, 28.1g of fat, 15.2g of monounsaturated fatty acids, 0.9g of polyunsaturated fatty acids, 100mg of cholesterol, etc. Pig skin is rich in nutrients and also contains a large number of vitamins, minerals and other nutrients, including vitamin A, vitamin B1, vitamin B2, vitamin B12, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, folic acid, sulfur Amines, riboflavin, etc. are not only easy to digest and absorb, but also have the effect of strengthening the body.