1. first look at the raw materials

2. change the knife: meat skin after washing, first changed into a width of 4 cm long strip

3. raw hair removal: change the knife after the meat skin, and then did not blanch before the first time to remove the pig's hair once again with a face scraper. And you can scrape the surface of the skin clean

4. The first blanch to remove the blood foam: meat into the pot of cold water, boil the pot and cook for 5 minutes, natural cooling, do not soak in cold water

5. Cooked to remove the oil: blanched meat cooled down, scrape with a knife to remove the oil, until the inside of the skin to reveal the grain, about 2,000 grams of meat, you can scrape off about 800 grams of fat oil. You can see how much fat oil is in the picture!

6. Cooked hair: blanch the oil after the meat, and then scrape the face of the knife to remove the pig hair once

7. Cut strips: cut the meat into 4 cm long; 0.5 cm wide thin strips

8. Second blanch to remove the odor: hot water into the pot of meat skin, put onion and ginger moderate; 20 grams of cooking wine. Cook for 15 minutes to fish out and standby

9. third cooked: this cooking water is the key, you can first put the meat skin silk, and then pour boiling water, as long as more than the meat skin 1-2 cm, it can be, because after 2 hours of cooking, it will consume part of the water, the last remaining close to the 1:1 of the water is almost the same, the meat skin silk boiling water into the pot, add a little cinnamon; leaves; anise; peppercorns package, low-fire cover to cook 2 hours, be sure to use the smallest fire cooking, otherwise muddy soup, meat jelly is not translucent

10. Seasoning: Cook to 2 hours, into the soy sauce 10 grams of color, 20 grams of salt; monosodium glutamate (MSG) 10 grams and then turn off the fire

11. Lunch box brushed with sesame oil, and then poured into the meat jelly, refrigerated for one night

12. the next day is good