1. Pork skin first with salt water scrub twice, scrape the outside of the pig hair, cut the skin into 10 cm wide pieces, remove the skin inside white fat

2.? Bring water to a boil in a pot, add the pork rinds, and cook until the rinds are browned, strain out, and brush the pot clean

3.? Clean the pork hair and fat again. Add water and wine to the pot, add the pork skin and cook for 30 minutes, when you can stick in with chopsticks, fish out one after another. Cut the meat skin into 0.5 cm square dices, this time a little sticky knife, wipe some water can be. Put cooking wine is to remove the odor of meat skin.

4. with a small bowl amount of meat skin diced, in accordance with a bowl of meat skin four bowls of water ratio, put into the pot, add wine, boil, turn the fire, simmer for 40 minutes (such as induction cooker, with a 500 ...... 600 watts can be). Simmering people do not leave, observe from time to time, remember not to boil the meat skin ding fly.

5.? When the soup boiled into a milky white color, like milk, pour the soup into the pot. I used the restaurant packing plastic box, and split clear and pork rinds. Whether it is divided or mixed, depending on their own habits. After packing, put it in the refrigerator overnight. Homemade pork skin jelly, because no preservatives, usually only three days, so do not do too much at a time.

6. If your jelly can't be cut into slices, or crumbled once clamped, it's boiling tender. Don't be afraid to put it back into the pot on low heat and continue to simmer for another 10 minutes.