The secret of the soup - skin jelly

1. Take 500g of fresh pig skin, rinse it with water, then put it into a boiling water pot and simmer for 5 minutes.

2. Then take out the pig skin and use a blade to remove excess fat from the inside after it cools down slightly.

3. Use a knife to scrape off the remaining pig hair and impurities on the surface of the pig skin, and then rinse it with clean water.

4. Cut the pig skin into thin strips and put it into the pot again, add 1 tablespoon of rice wine (15ml), 2 slices of ginger and 1200ml of water (you can also use chicken soup to cook the skin jelly, The made dumplings will taste more delicious), bring to a boil over high heat, then turn to low heat, cover and simmer slowly for 1 hour.

5. Remove the meat skin and ginger slices from the pot, pour the meat skin soup into a plastic lunch box, wait for it to cool slightly, then move it to the refrigerator for 45 minutes to allow it to completely cool and solidify.

6. Use both hands to press the outside of the plastic lunch box to separate the skin jelly from the inner wall of the plastic lunch box. Then turn the skin jelly upside down on the chopping board, cut it into 1cm square dices with a knife, and then put it in the refrigerator. Refrigerate until later use.