1. Put the skin in the pot, cook for five minutes, turn off the fire, remove and scrape off the oil, and cut the skin into thin strips. 2. Put water in the pot, add cooking wine, put the skin in the pot again, turn off the fire for five to ten minutes, and take it out for later use.

Put the skin (about 180g ~ 200g) into the soybean milk cup.

3. The water level can be online or offline.

4. Choose five grains of rice paste to start waiting for the production to be completed.

5. Pour into a container, add a little salt and let it cool.