Ingredients: 500 grams of pigskin, one tsaoko, one onion, one cinnamon, two tablespoons of soy sauce, one star anise, one spoonful of salt, three fragrant leaves, tangerine peel, cooking wine and ginger.

The specific approach is:

1, prepare a proper amount of pigskin, soak it in water in advance, and scrape off impurities with a knife;

2. Pour cold water into the pot and put the processed pigskin, then add ginger slices, dried tangerine peel and cooking wine to remove the fishy smell;

3. After the water is boiled, cook until it can be penetrated with chopsticks, and remove the floating foam to remove it;

4. Take it out and rinse it with water again, and pull out the residual pig hair with tweezers;

5. Scrape the grease off the pigskin with a knife;

7. Add fresh water to the pot, pour the pigskin into the pot and cook for about 5 minutes to remove the residual oil;

8. Slice the pigskin with a knife;

9. Pour the cut pigskin into the pot, the amount of water poured is three times that of pigskin, and put on the seasoning bag and onion;

10, after the fire is boiled, cook with low fire 1, 5 to 2 hours, and pick out the onion on the way;

1 1, add a proper amount of salt, and finally pour in soy sauce, remove the seasoning and turn off the heat;

12, put the pigskin soup into the prepared container, naturally cool overnight, slice and cut into pieces and serve.