2. Accessories: peanuts.

3. Seasoning: 3 grams of salt, onion, ginger, star anise, pepper, cinnamon, dried pepper and white pepper.

4. Wash pigskin and cook it in cold water.

5. Cook until there is a lot of grease in the pot, or you can easily penetrate the pigskin with chopsticks to turn off the fire.

6. Remove the pigskin while it is hot and scrape off the fat with a knife. The cleaner the better.

7. Scrape the fat pigskin and cut it into thin strips while it is hot.

8. Soak peanuts in clear water for more than 2 hours, and peel off the red outside after soaking.

9. Put pepper, star anise, cinnamon and dried Chili into the cooking box and fasten it.

10, put pork skin strips, peanuts, cooking boxes, onions and ginger into a pot, add twice as much water, and bring to a boil over high fire.

1 1. When the water consumption reaches half, switch to medium fire to continue cooking.

12. When the water is almost used up and the soup is very sticky, pick out the onion, ginger and cooking box, add salt and white pepper, mix well, and turn off the heat.

13, put it in a fresh-keeping box while it is hot, and then put it in the refrigerator for one night when it is completely cool.

14, take it out and cut it into pieces at will.