400-500 grams of pig skin, about 1200-1500 grams of water, 10 grams of green onions, 8 grams of ginger slices, 1 star anise, 5-8 peppercorns, a little light soy sauce, and appropriate amount of salt

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1: Blanch the pig skin in cold water in a pot, cook until the pig skin becomes rolled and take it out immediately. Do not cook for too long. 2: Use a knife to scrape off the fat and fat on the pig skin and pluck out the hair. You have to be patient and it takes a little effort. 3: Put water, pepper, onion, ginger, star anise, light soy sauce, and a little salt into a pot and bring to a boil. 4: Remove the onion, ginger, and pepper from the cooked water, leaving only the star anise. Pour it into a basin. Cut the pork skin into small pieces or strips and put it in together. 5: Cover the pot with a lid. If you don’t have a lid at home, you can use plastic wrap instead, and then poke a few small holes. 6: Steam in the pot for at least one hour. After steaming, take it out, let it cool and then refrigerate it for no less than 12 hours before cutting into pieces and eating.