2. Scrape the pigskin with a knife, wash it, put it in a boiling pot, add a little cooking wine, open the lid and cook for 10 minutes.
3. After the fish skin is fished out, scrape off the white grease on the inner layer of the fish skin with a knife, and then cut into strips.
4. Rinse the cut pigskin twice with hot water to wash off the excess oil.
5, another pot to open a pot of water, water into the cut skin.
6. Add scallion, ginger slices, aniseed, orange peel and fragrant leaves.
7. Release a small spoonful of cigarettes and old cigarettes.
8. After the fire boils, turn to low heat and cook until the skin becomes soft. After about 1 hour, take out the seasoning and continue to cook on low heat until the soup in the pot is sticky.
9. After the soup is cooled, pour it into the fresh-keeping box and put it in the refrigerator until it is solidified.
10, when eating, mix with minced garlic, minced coriander, vinegar, sugar, salt and raw materials to make juice.