1. Boil the skin (basically stripped of fat) in cold water until the water boils, remove the cold water and wash the remaining fat. (Put ginger, onion, aniseed, pepper and cooking wine in the pot)

2. Cut 400g of processed pigskin into strips or dices, add1100g of water and put it in a container. Drain the water in the pressure cooker and steam it in a container filled with pigskin and water. After pressing the valve, turn the heat down for 45 minutes. After the pressure cooker is deflated, remove the skin with a hood filter. Pour into a fresh-keeping box, add appropriate amount of soup, add salt, chicken essence and white pepper to taste.

3. Put it in the refrigerator for 24 hours. When eating, slice and plate, and use favorite seasoning, especially vinegar.

Exercise 2

1. Scrape pig hair from the skin, put it in a cold water pot, cook for about 5 minutes, take it out, and skim off the floating foam;

2. Remove the fat from the skin with a blade and cut the skin into filaments about half a centimeter wide and three to five centimeters long for later use;

3. Cut a little ginger (or use ginger powder) and wrap it with gauze together with pepper, fennel, aniseed and cinnamon to make a material bag;

4. Add water to the pot, add the prepared pigskin, sauce and seasoning (salt, soy sauce and a small amount of sugar), boil over high fire, and then simmer for about 2 hours. Put the cooking wine later, or it will evaporate easily. It is best to stir constantly during the simmering process until the skin is cooked and the soup is thick.

5. Pour into a container and let it cool and solidify naturally.

Frozen meat

material

Pigskin, aniseed, ginger, pepper, onion, cooking wine.

working methods

1) Meat skin (basically stripped of fat oil) is boiled in cold water until the water boils, and the cold water is taken out to wash the residual fat oil. (Put ginger, onion, aniseed, pepper and cooking wine in the pot)

2) Cut 400g of processed pigskin into strips or dices, add1100g of water and put it in a container. Drain the water in the pressure cooker and steam it in a container filled with pigskin and water. After pressing the valve, reduce the heat for 45 minutes. After the pressure cooker is deflated, remove the skin with a hood filter. Pour into a fresh-keeping box, add appropriate amount of soup, add salt, chicken essence and white pepper to taste.

3) put it in the refrigerator for 24 hours. When eating, slice and plate, and use favorite seasoning, especially vinegar.