Every year when the Chinese New Year is approaching, I always boil a pot of pigskin jelly at home and keep it in the refrigerator. Adding shredded onion, sesame oil and light soy sauce, it is particularly refreshing. It can be regarded as the best dish I can eat when I was a child. Although I don't look forward to the Chinese New Year like I did when I was a child, there are still many procedures. Boiling pigskin jelly requires skill. If it is not done well, pigskin jelly will easily smell fishy and will not be shaped. Boiling pigskin jelly can be matched with various spices and onion ginger, but there is also a very important point, that is, the ratio of water to pigskin. If you master this ratio well, pigskin jelly will be shaped easily.