The soup in the pressure cooker must be saved for later use. Cut the pigskin into strips with a width of 2 cm and a width of 0.5 cm. 4. Put the cut pigskin, soybean and stock together in a wok, add about 70 ml of soy sauce and half a spoonful of chicken essence, cover the lid and boil, then simmer for 60 minutes. 5. Put the stewed pigskin soup into the basin and dry the water. Then sprinkle a layer of shredded onion on it, naturally cool it or put it in the refrigerator, and refrigerate it until it is solid, that is, pigskin jelly. 6. Cut the pigskin jelly into strips and put it in a dish to dry water. Decorate with coriander.