2. There is some fat on the skin, which needs to be removed;

3. Wash it, pick it up, put it in a pot with cold water, and take it out after boiling for a while;

4. After being fished out, when it is not hot, scrape off the fat left on the skin, then pluck it, pull it out one by one with tweezers, then cut it into small strips and prepare for boiling;

5, such a small strip, cold water pot, not too much water, cover the skin, and then double the water level.

6. Start with a big fire, turn to a small fire after boiling, and simmer slowly. After 30-40 minutes, I find that the boiled soup is crystal clear. When it shines, I pour the soup into a container, which cannot be plastic and very hot. Then don't touch it and let it cool naturally;

6, the remaining skin, then put cold water, just a little over the skin, continue to boil, that is, turn to a small fire after the fire, turn off the fire after half an hour, you can pour it out, or just put it in the pot, then don't move it.

7. After coagulation and cooling, cut it with a knife?

1, when cleaning the skin, the residual hair in the skin can be boiled and then easily clipped off with a small clip;

2, the fat inside the skin must be scraped clean;

Delicious pigskin jelly

3, spices are best wrapped in gauze; ?

Materials and Production Pigskin1500g, salt, soy sauce, pepper, ginger and monosodium glutamate. Wash the pigskin first, cut it into small pieces, put it in a pot, add seasonings such as salt, pepper and soy sauce, and then add a proper amount of water.

Boil it with high fire first, and then stew it with slow fire until the skin is rotten. Fry until the juice is thick, remove the pepper and ginger, pour the thick soup with meat skin into a basin and refrigerate for later use. At the time of taking,

Slice the pigskin jelly, put it on a plate, add garlic sprouts or chopped green onion, add balsamic vinegar, and mix well.