1. Cut the lean pork into large pieces and soak the pork rinds in cool water for an hour, with two slices of lemon in it. The water is changed twice in the middle. Lean pork pork rind after washing, along with the two slices of lemon together into the pot, add cool water to be no more than pork rind. Blanch on low heat. When the water boils, a lot of blood will rise. While letting the water boil, use chopsticks to take out the lean pork rinds and put them into a pot of warm water.

2. Check the outside of the pork rinds for pig hairs and pluck them clean (the secret weapon I use is an eyebrow clip). Then scrape the inside of the pork rind with a knife to clean the grease. Wash it with warm water and cut thin strips. Don't wash in cold water, the pork skin will roll up and not be easy to cut. Wash the lean pork and cut into small pieces.

3. Wash the pot, cut lean pork pork rinds back into the pot, add 2000ml of warm water, 10 grams of cooking wine. Add green onion and ginger, pepper, dashi, sesame leaves (it is best to wrap the spices in gauze and seasoning box, the final cleanup is convenient). First boil over high heat, then turn to low heat and simmer for 50 minutes, add soy sauce, old soy sauce, salt, continue to simmer for ten minutes, then you can turn off the fire.

4. Fish out the onion and ginger spices, and pour the lean pork rinds and stewed meat broth into a pot together, and put it in a cool place to cool down. Then put on plastic wrap and refrigerate.

5. After ten hours in the refrigerator, use a knife to cut a circle along the edge of the pot, turn it over to the chopping board, and pat the bottom of the pot. Lean pork skin jelly is finished!

6. Cut everything to plate, you can eat directly, or mixed with vinegar, garlic paste, sesame oil to eat.