1, processing pigskin. First, prepare a pigskin. Put it on the fire and bake it. If you have a spray gun at home, you can also burn it with a spray gun, mainly to remove the residual pig hair, destroy the sweat glands inside and remove the fishy smell. Take it out when it is baked to this brown color and wash it with clean water.

2, pigskin drowning. Boil water in the pot, put the washed pigskin cold water into the pot and blanch it. After the water boils, cook it for another two minutes. Pour out the pigskin and clean it with warm water. It is best not to use cold water here, so as to avoid the pigskin shrinking and hardening when it is cold, and it is difficult to remove oil.

3. Secondary treatment and cleaning. Slice the pigskin into long strips and remove the grease from it, so that the pigskin jelly will not be greasy. Put the treated pigskin into the basin, sprinkle more salt and rub it repeatedly for a few minutes to remove the odor on the pigskin. Then clean the pigskin again, remove excess salt and cut it into shreds for later use.

4. Boil pigskin. Here we use a catty of pigskin and add three times of water to the pot. It must be noted that the ratio of pigskin to water is1:3. Put the pigskin into the pot, and add ginger slices and scallions to remove the fishy smell. After the fire boils, turn to medium heat and simmer for 40 minutes. After 40 minutes, clean the onion and ginger in the pot and turn to low heat for another 25 minutes.

5, seasoning and color matching. It's almost time. Let's open the lid to adjust the taste, add a spoonful of salt and a proper amount of light soy sauce, and mix well.

6, cooling and setting. Pour the boiled pigskin into a clean fresh-keeping box, put it aside to dry for a while, and then put it in the refrigerator for 2 hours after cooling. This is the pigskin jelly that we just took out of the refrigerator, which is very Q-elastic.