1. Wash pigskin, put it in cold water in the pot, add cooking wine, boil it in water for 10 minute, and take it out.

2. After boiling for ten minutes, remove the fat.

3, the fat must be clean, and the skin will bounce.

4. Cut into thin strips, rub with salt and rinse with water several times.

5. After rinsing for seven or eight times, the water is clear, and it will be fine.

6. Add a few slices of ginger, two star anises, a little salt and a spoonful of soy sauce (friends who like white and translucent can do without soy sauce). Add water according to the ratio of one pigskin to three waters. Cook in the rice cooker for 2 hours and in the pressure cooker for 0.5 hours. Cook until the skin is soft and rotten with a gentle pinch.

7. If you don't like the skin, pour out the boiling water. After cooling, it will be frozen in the refrigerator for one night and become a jelly-like Q elastic skin. Just like leather.

8. Add your favorite seasoning and you can start.