1. Wash the soybeans and soak them in water for about 20 hours, changing the water in the middle.

2. Boil the skin in boiling water, pluck out the hair on it, and cut it into slices. Or strips. Wash the onions, ginger, and peppers and cut them into pieces and set aside

3. Heat the cold oil in the pan and put the Sichuan peppercorns in. Fry over low heat until fragrant. Take it out and leave it aside. Then add the processed onions, ginger, peppers, and star anise and stir-fry< /p>

4. Then put the cleaned pig skin in and stir-fry, then add rice wine, white wine, light soy sauce, dark soy sauce, and salt in sequence. Pay attention to a little less salt to prevent the taste from being too strong

5. Add the soaked soybeans and stir-fry, then add an appropriate amount of water just above the beans

6. Cook over high heat After boiling, simmer for about 45-60 minutes. Remember to stir-fry in the middle to prevent the bottom of the pot from being scorched

7. Test the amount of salt before eating. If it is not enough, you can add more. If you like it, it tastes fresher. You can put some chicken essence