There is still more than a month before the Spring Festival. At the end of the year, dad will not only cook a lot of roasted seeds and nuts, but also buy some pigskin, cut everything and cook it to make pigskin jelly, which is crystal clear, salty and delicious. The guests at the party are all noodles.

If you want to make pigskin jelly delicious, you must master this ratio. Many people just don't understand. As a result, the pigskin jelly is inelastic and even tastes strange and fishy. This ratio is that the ratio of pigskin to water is 1:4.5. If it is a pressure cooker, the ratio of pigskin to water is 1:3.

The method of pigskin jelly:

Treat the prepared pork, clean the surface, and clean the grease inside. Finally, rinse with clean water and control the water for later use.

Add cold water to the pot, add pigskin, add appropriate amount of cooking wine, boil over high fire until the foam boils, remove pigskin, rinse it, and cut it into strips while it is hot.

Scallion peeled, washed and cut into small pieces, ginger peeled, washed and sliced, pigskin, onion, ginger slices, star anise and pepper were put into the pot, and appropriate amount of soy sauce, salt and water were poured in.

Bring to a boil with high fire, wait for a moment, then switch to medium-low fire, stew for about 60-80 minutes, then turn off the fire, then pour it into a clean mold, shape it, and cut it into pieces for eating.