Exercise:
Step 1: Cut the lean meat into large pieces, then put the cleaned skin and lean meat together in a pot, add water and cook over high fire. After a few minutes, the water bubbles, turn off the fire and take out the skin and meat, then pour out the bloody water in the pot.
Step 2: put the skin and lean meat into the pot and add water to boil. It should be noted that the water added this time is measured, and the water level is 3 to 4 cm higher than the skin. Then put the pepper and aniseed into a small box and put them into the pot. If there is no small box, it is also good to wrap the seasoning with emery cloth. Cook together for about 40 minutes, the skin is basically at the same level as the water level, and stir several times in the middle.
Step 3: After 40 minutes, the skin and lean meat are cooked. Take it out and check whether there is any pig hair left on the skin. If there is, remove the pig hair with a pinch.
Step 4: First cut the whole fur into strips, then slice the lean meat, then put it in the pot where the soup has just been boiled, and then add salt, soy sauce and chicken essence. Boil for 10 minute, if there is oil slick on the water surface.
Step 5: Turn off the fire after 10 minutes. Pour the soup and skin into a small pot, let it cool, then put it in the refrigerator, and it will be frozen the next day. Cut the frozen meat and put it on a plate, so that a special dish of Henan-frozen meat is ready. The characteristics of frozen meat cooked at home are: clean, inedible, nutritious and slippery.