Preparation ingredients: 1000 grams of pork skin, a large onion, a piece of ginger, the right amount of salt, the right amount of water, a small amount of high degree of white wine. 1, add the right amount of water to the pot, all the pork skin under the pot of cold water, high heat to cook, and then skimmed the surface of the froth, and then add a little high degree of white wine, to remove the fishy taste. 2, blanch all the pork skin, remove any residual hairs on the surface. Continue to cook for 2-3 minutes to remove the fishy smell of pork rinds. 2, blanch pork rinds after fishing, remove the residual hair on the surface of pork rinds, and then while hot, then scrape the residual fat on the pork rinds with a kitchen knife, to try to remove the grease cleanly, because the grease will not only make the jelly cloudy, the fishy smell is also relatively heavy. 3, after all the surface of the pork rinds of the hair and fat are cleaned up, and then the skin of the pork into chopstick-thick julienne. 4, put the chopped Good filaments in a basin, add two small spoons of salt, and then rubbed vigorously with their hands for 2-3 minutes, to remove the residual grease on the skin, but also effectively remove the fishy smell of pork rinds. 5, the pot and then add the appropriate amount of water, scrubbed pork rinds cool water in the pot, and then add a small amount of high degree of white wine, boiled with high heat to skim off the froth and continue to cook for 2 minutes. 6, the pork rinds out of the rinsed water a few more times until the water becomes clear and transparent until.