Ingredients

Pork skin 3 g water 6 g cooking wine 1 spoonful salt 3 g soy sauce 1 tablespoon soy sauce 1 onion 3 pepper 1 star anise 2 juice: 2 tablespoons fresh soy sauce 2 tablespoons rice vinegar 1 tablespoon garlic 3 cloves

Steps

1. Boil the skin for a few minutes to make it soft. Convenient for scraping grease and shredding.

2. Scrape the grease and pluck the pig's hair when it is soft.

3. shred the pigskin.

4. Add water to the pot, boil for a few minutes, then pour off the water, and repeat for three times. Try to cook the oil as clean as possible so that the frozen skin will not get greasy.

5. Prepare onion and ginger, cut them into large pieces as much as possible, and finally fish them easily. Zanthoxylum bungeanum and star anise are packed in seasoning boxes, so as not to be fished out at last, because the soup also needs to be kept.

6. Heat water, seasoning, cooking wine, soy sauce and salt in the pot. Don't use too much salt, and finally dip in the juice. The amount of water is based on personal preference. If you like thick water, put less water.

7. Cook in any pot. I like to use a pressure cooker. It only takes 1 minutes. The pressure cooker saves time and trouble. I like q-bomb. It's shorter and chewy.

8. Take out the seasoning, pour it into a container and refrigerate until it is solidified.

9. Prepare to dip in the juice. Delicious soy sauce, rice vinegar, Chili oil, minced garlic, whatever you like!

1, q is hot and cool!