The method of making frozen meat is as follows: 1. Process the pig skin: soak the purchased pig skin in cold water for two hours, wash it, put it in a pot, add water to cover the pig skin, add ginger slices, cooking wine, and cook until the pig skin is cooked.

Curl, take out and let cool.

2. Scrape off the oil on the inner surface of the pig skin, scrape off the pig hair on the surface, and cut into shreds for later use.

Put the cut pork skin into the pot, add three times more water, boil the water and skim off the foam.

3. Add star anise, cinnamon and bay leaves, 2 tablespoons of salt, and June fresh light salt soy sauce. This step is mainly for color adjustment. Do not add dark soy sauce.

4. Boil over medium-low heat, transfer to a basin, and finally put it on a cool balcony to cool overnight and let it solidify naturally.

5. The prepared frozen meat is very elastic. Pour the prepared dipping sauce on top of the cut frozen meat and you can eat it.