1

After washing the meat skin, first change it into long strips with a width of 4 cm

2

The meat skin after changing the knife , before blanching, use a razor to remove the pig hair. You can also scrape the surface of the meat skin clean by the way

3

Put the meat skin into a pot with cold water, boil it for 5 minutes, take it out and let it cool naturally. Do not soak it in cold water

4

After the blanched meat skin cools, use a knife to scrape off the oil until the lines on the inside of the meat skin are exposed. About 2000 grams of meat skin can scrape off about 800 grams of fat.

5

Blanch the pork skin after removing the oil, and then use a razor to remove the pig hair

6

Cut the skin into pieces 4 cm long; 0.5 cm wide thin strips

7

Put hot water into the pot, add appropriate amount of green onions and ginger; 20 grams of cooking wine. Boil for 15 minutes, take out and set aside

8

Put in shredded pork skin first, then pour in boiling water, as long as it exceeds the skin by 1-2 cm, it will be fine

9

Put shredded pork skin into boiling water, add a little cinnamon, bay leaf, star anise, and peppercorn packet

10

Cover and cook for 2 hours over low heat. Be sure to cook it over the lowest heat, otherwise the soup will be muddy and the meat will be jelly-skinned and opaque

11

After cooking for 2 hours, add 10 grams of soy sauce for coloring, 20 grams of salt, and 10 grams of MSG Then turn off the heat

12

Brush the lunch box with sesame oil, pour in the pork skin jelly, refrigerate it overnight and it will be ready the next day.