Use both salt and baking soda.

Washing the pigskin with salt and sodium bicarbonate before freezing can eliminate bacteria in the pigskin, and more importantly, it will wash off the grease on the pigskin, and then rinse it with clear water after rubbing, so the frozen pork skin is very clear, so sodium bicarbonate and salt are used. The purpose of repeatedly rubbing with baking soda is to remove grease from the skin, and then washing it with hot water several times to make the jelly transparent and delicious.

Method of frozen skin

Ingredients: about 6 pieces of pigskin, appropriate amount of salt, appropriate amount of cooking wine, a few pieces of ginger, 1 piece of cinnamon, 3 onions and 1.2 star anise.

add ginger, onion and cooking wine and it will smell fishy when cooked. After the water boils, cook for about 8 minutes, remove and pluck the hair, and shave off the excess white sebum (I took this from the food market). Wash and cook again, remove, wash and cut into small strips. Put all the ingredients into the pot, and the water is less than 5 cm from the pigskin.

after half an hour in the middle fire, turn to low heat for half an hour (watch it during the period to prevent it from drying). After a long time, the pigskin is easy to gel, and it is more sticky. After stewing, it is packed in boxes and refrigerated in the refrigerator for more than 6 hours. Sauce juice: soy sauce, oyster sauce, garlic paste, coriander, Chili sauce (I used Zhang's Chili sauce), a little chicken essence and vinegar.