1, processing pigskin. First, prepare a piece of pigskin. Bake it on the fire. If you have a spray gun at home, you can also burn it with a spray gun, mainly to remove the residual pig hair, destroy the sweat glands inside and remove the fishy smell. When it's brown, take it out and wash it with water.
2, pigskin drowning. Boil the water in the pot, and blanch the washed pigskin with cold water. After the water boils, cook for another two minutes. Dump the pigskin and clean it with warm water. It is best not to use cold water here, so as not to shrink and harden pigskin when it is cold, and it is difficult to remove oil.
3. Secondary treatment and cleaning. Cut the pigskin into long strips and remove the grease from it, so that the pigskin jelly will not be greasy. Put the treated pigskin into a pot, sprinkle more salt and knead it repeatedly for a few minutes to remove the odor on the pigskin. Then wash the pigskin again, remove the excess salt and cut it into shreds for later use.
4. Boil pigskin. Here we use a catty of pigskin and add three times as much water to the pot. It must be noted that the ratio of pigskin to water is 1: 3. Put the pigskin into the pot, add the ginger slices and onion segments to remove the fishy smell. After the fire boils, turn to medium heat and stew for 40 minutes. After 40 minutes, wash the onion and ginger in the pot, turn to low heat and stew for another 25 minutes.
5, seasoning and color matching. It's about time. First open the lid to adjust the taste, add a spoonful of salt and a proper amount of soy sauce, and mix well.
6, cooling and setting. Pour the boiled pigskin into a clean fresh-keeping box, put it aside to dry for a while, cool it and put it in the refrigerator for 2 hours. This is the pigskin jelly that we just took out of the refrigerator. It's very elastic.