1.

Scrape off the white oil on the meat skin, rinse it clean, and blanch it in water until soft.

2.

Scrape the oil from the fried meat skin again, and wash the oily meat skin with hot water.

3.

Scrape the cleaned pork skin and cut it into long strips more than ten centimeters wide.

4.

Tightly roll up the meat skin from one end and tie it tightly with clean fine linen rope.

5. Heat the water in the pot, add red yeast rice, dark soy sauce, light soy sauce, star anise, grasshopper, grass fruit, cinnamon, cumin, ginger, salt and pepper in order, and finally add the pork skin rolls.

6. Bring to a boil over high heat, then reduce to low heat and simmer until the meat is soft and tender, about 30 minutes.

7. Put the sauced pork skin rolls in a crisper, pour in the soup used to cook the pork skin, cool it down and put it in the refrigerator to eat as you go.

8. Cut into thin slices and bring dipping sauce when eating.