(a) the pig skin hair washing directly into the pot of boiling water, a little hot cooking, do not take too long (the purpose is only to make the pig skin more clean, cooking too long will make the gel cooking out of the pig skin jelly is not solid enough, affecting the texture) generally 2, 3 minutes enough or directly to the raw pig skin with hot water to cook soft (water open closed fire) a little cool, scrape the hair and oil.

(2) to remove the hair and grease of the pork skin jelly cut into shredded or ding can be, put the pot, put the wine to fishy, add the ingredients (wrapped in sand cloth, containing anise / pepper / cinnamon / Angelica dahurica / sesame seeds, etc.), put salt, onion and ginger. Take the pressure cooker, put in the pork skin twice the amount of water, medium heat for 20 minutes to take out, and then take out the big spices and ginger, put them into a container to cool and then freeze. Note: Spices are best wrapped in gauze． Otherwise the peppercorns are very numb mouth. Not too much water, the amount of water poured rather less than more, more difficult to freeze.

(c) If you don't use a pressure cooker, ordinary fire boil, change to medium-small fire cook for more than two hours. Use chopsticks to dip up the meat skin juice, with the hand dipped in the meat skin soup feel very thick and sticky, this time it is good. The key to freezing is that the soup must be thick and sticky so that it will be firm and sinewy when it cools down. Pour it into a deep container with a lid, smear some oil around it, and freeze it naturally in winter or in the refrigerator after it cools a little, and then cut and eat it the next day. Do it successfully, the color is tender and bright, the texture is bouncy and the taste is refreshing.