1. Scrape the remaining pig hair from the pork skin and wash it.

2. put it in a cold water pot.

3. Bring to a boil with high fire until the blood floats, then cook for another 5 minutes, and then take it out.

4. cut into small cubes about 4 cm.

5. Cut the green onion into long sections and the ginger into large pieces.

6. spread a bamboo mat in the casserole, and add the onion and ginger slices.

7. put the minced meat skin down into the casserole.

8. add salt.

9. Add the soy sauce again.

1. then pour in the carved wine, and then add 2 grams of water.

11. Put the casserole on the stove and bring it to a boil. Skim off the froth, cover it and simmer for 1 hour.

12. Add rock sugar and stew for another 3 minutes.

13. Turn the pork pieces upside down and stew for another 2 minutes.

14. Put the cooked meat skin face up in a large bowl and steam in a steamer for 1-15 minutes.

15. blanch the washed Chinese cabbage in a boiling water pot and take it out.

16. Squeeze the water out of Chinese cabbage, mix well with a little salt and sesame oil and put it in a small casserole.

17. put the broth into a wok, and add appropriate amount of water starch to make a sauce.

18. Put the pork skin up neatly in a small casserole, and pour the sauce on the pork pieces.