1. Take 500g fresh pigskin, rinse it with clear water, and then put it in a boiling water pot for 5 minutes.

2. Then take out the pigskin, cool it a little, and remove the excess fat with a blade.

3. Scrape the pig hair and impurities left on the pigskin surface with a knife, and then rinse it with clean water.

4. Slice the pigskin into filaments, put it in the pot again, add rice wine 1 spoon (15ml), 2 pieces of ginger, and clear water 1200ml (chicken soup can also be used to cook the skin jelly, so that the steamed stuffed bun is more delicious), and then turn to low heat and cover it 1 hour.

5. Remove the pigskin and ginger slices from the pot, pour the pigskin soup into a plastic lunch box, cool it slightly, move it into the refrigerator for 45 minutes, and completely cool and solidify.

6. Press the outside of the plastic lunch box with both hands to separate the jelly from the inner wall of the plastic lunch box, then put the jelly upside down on the chopping board, cut it into squares with a 1cm square knife, and put it in the refrigerator for later use.