Ingredients: pork skin, peanuts, pepper, star anise, cinnamon, green onion, ginger, dried chili pepper, white pepper, salt

Method:

1 , wash the pig skin and put it in the pot with cold water, turn on the fire and cook. Cook until there is a lot of fat in the pot or the pork skin can be easily penetrated with a chopstick and then turn off the heat.

2. Take out the pig skin and scrape off the fat with a knife while it is hot. The cleaner the scraping, the better. (You can scrape one piece clean and then take out another piece. The hotter the pig skin is, the easier it is to scrape cleanly. When it is cold, it will be difficult to scrape.)

3. When scraping off the fat pig skin, you should also take advantage of it. Cut into thin strips while hot and set aside. Soak the peanuts in water for more than 2 hours. After soaking, peel off the red outer layer (you may not peel it, depending on your preference).

4. Put the peppercorns, star anise, cinnamon and dried chili pepper into the cooking box and fasten it. Put the pork skin strips, peanuts, cooking boxes, onions, and ginger into the pot together, add twice the amount of water, and boil over high heat.

5. When half of the water is consumed, change to medium heat and continue cooking. When the water is almost gone and the soup is very thick, pick out the green onion, ginger and cooking box, add salt and white pepper, mix well and season, then turn off the heat. (Don’t make the soup too dry, otherwise it will be hard and it won’t be frozen without soup).

6. Put it in a crisper while it is hot, wait until it is cool, then put it in the refrigerator to refrigerate overnight. Take it out and cut it into cubes and slices as you like before eating.

Pork skin jelly must be completely cool before being placed in the refrigerator, otherwise it will easily cause deterioration. Furthermore, when the pork skin jelly starts to solidify, use chopsticks to stir it and then continue to refrigerate it. This way, the pork skin will not sink to the bottom.