1: Now wash the pork skin, put it into cold water and boil it for about 3 minutes. Strain out and rinse in cool water, pulling out the hairs on the pork skin.

2, put the pork skin on the chopping board, with the meat side up, one hand grasps the skin, one hand holds the knife and cuts diagonally, shaves off the fat on the skin and washes it clean.

3. Shred the pork rinds, the thinner the better. Put all the cut pork rinds in a bowl, and use the same size bowl to fill 3 bowls of cold water. That means: 3 times as much cool water as pork rinds.

4, 3 bowls of cold water and 1 bowl of pork rinds, together in a pot, high heat to boil, skim off the foam, turn to low heat and cook until about 40 minutes after the pot, pour into a pot. Cool overnight. Then you can open and eat.

5, good jelly, every time you eat, use a knife to cut a skein, and then cut into thin slices, with seasoned garlic sauce, really delicious.

Tips

1, this dish can only be done in winter.

2, pork skin with fat must be removed.

3, the ratio of pork skin and water is: 1:3.

4, if the jelly is soft, that is, cut into thin slices, chopsticks a clip on the break or not at all lumps. It's okay, it's the reason for more water. Just cook it once. (As long as you follow the ratio of pork rinds to water, this usually doesn't happen.)

5, there's also the point that the pork rinds are used to bring? I am my own usual dumplings when I saved, you can also go to the grocery store meat grinder there to buy.