1. The pigskin is scalded. Put the pigskin in a pot with cold water, stir until it is half open, and take it out after boiling. Don't cook for a long time, pour out the boiled water.

The pigskin is clean. Clean the pig hair on the pigskin by scraping with a knife and pulling with tweezers. Bleached pigskin and hair will stand up and be easier to handle.

3. Degreasing pigskin. Scrape the fat from the pigskin with a knife.

4. According to the ratio of 6: 1 in winter and 4: 1 in spring and autumn, put the water and pigskin into the pot, cover the pot, and cook for about 1 hour on medium fire and low fire, then boil with high fire, remove the pot cover and skim off the floating foam.

5. Add salt, onion and seasoning bag (including pepper, star anise, cinnamon, fragrant leaves, tsaoko, ginger, clove, fennel, dried tangerine peel, etc.). ) Put it in the pot, cover the pot, and continue to cook for about 2 hours with medium fire and slow fire until the pigskin can be easily clipped off with chopsticks. During the period, according to the situation of water loss, appropriate amount of water can be added to maintain the above ratio.

6. Take out the pigskin, cut it into thin strips and pour it into the basin for later use.

7. Stir-fry the sugar. Pour a small amount of edible oil and crystal sugar (or sugar) into a wok, stir while heating until the sugar bubbles and turns purple, add hot water, stir well, pour into the soup, and stir well again.

8. Pour the soup into the pigskin basin, stir it evenly, put it in the shade and naturally cool it.

9. When the soup becomes sticky, stir the pigskin evenly with chopsticks and let it stand for 8- 10 hour.

Note: If it is made in summer, it must be refrigerated.

Second, the production of pig's trotter jelly, pig's head jelly and elbow jelly

1. The first seven processes are the same as above. Only pigskin can be slightly reduced.

2. Marinate pig's trotters, pig's head meat or pig's elbow, remove bones, slice, cool, add to soup, simmer for about 1 hour without fire, pour into pig's skin basin, and cool.

3. When the soup becomes sticky, stir it evenly and let it stand in the shade for about 10 hour.