Ingredients: pork skin, cinnamon, star anise, cooking wine, ginger, scallions.

Seasoning: salt.

Specific steps:

1, 2 pounds of fresh pork rinds, with the fire first roasted off the surface of the excess pig hair, put on the board, with a knife to remove the fat and grease on the skin of the meat, be sure to remove it cleanly, scrape over and over again on the line, it is also the key to maintain the taste.

2, sprinkle some salt on the pork rind, brush clean, and then cool water in a pot, add 1 piece of cinnamon, 2 star anise, 1 tablespoon of cooking wine, 3 slices of ginger, 3 scallions, large fire boil.

3, after the water boils, keep medium heat and cook for ten minutes, this can remove the impurities on the pork rind, but also soften the pork rind, the knife cuts the time is not too laborious.

4, pork skin cooked, and then check again, to see if there is no residual pig hair, with tweezers and other tools, find a way to pull out clean, and then the fat part, scrape off scrape clean.

5, pork skin shredded into the basin, add a spoonful of salt, repeatedly rubbing off excess oil, rinse with water 2 times, rubbing the skin with both hands, after this treatment, and then boiled into the jelly without odor.

6, put the skin into the pot, add the skin 3 times the water, high heat to boil, turn the heat to simmer for an hour and a half, remember to seem to be open like a different state, don't rush the fire boiling, the whole process of simmering, add half a spoonful of salt is enough, rather light do not salty.

7, this is the appearance of good stew, the soup is white, cool is transparent, pour the soup in the container, can be pots, bowls, square plate can be, into the refrigerator in the cold, 4 hours on the solidification.

8, when the time comes to eat, directly cut into square slices, nutritious, appetizing and not greasy, dipping sauce I generally put garlic, cilantro, soy sauce, vinegar, sesame oil, you can adjust your own, there is so delicious pork skin jelly, with what dip are delicious.

Note

1, the meat skin must be fat and hair removed clean, the practice has been said very clearly, with a knife scraping, scrubbing with salt water.

2, salt put a little less is good, some of the bottom flavor on the line, rather light not salty, because when you eat, but also dip the sauce.

3, the cooking process should be small fire, not rapid fire boiling, then the meat jelly will be cloudy.

4, want to eat darker color, you can use soy sauce, old pumpkin color, master the amount.