Raw materials: pork skin, star anise, cinnamon, allspice, cumin, salt.

Process:

1), wash the pork rinds, cook them slightly in boiling water, fish them out, and then scrape off the grease near the meat side with a knife, you must scrape it off, or else it will affect the molding and texture of the skin jelly;

2), use tweezers to pull out the individual pig hairs remaining on them; (if you can pull them out by hand, you don't need tweezers, but to be honest, tweezers are recommended!)

3), wash it, you must wash it, because there may be pig hairs left on it that you plucked but did not remove, or you left hard sweat in the process of hard plucking;

4), cut the processed pork skin into small strips;

To this step to the tip, if you processed quite a lot of pork skin, you can use only a part of it, and will put the rest in the box Freeze it and take it out when you want to eat it and refer directly to the next few steps.

5), the pot with the right amount of water, star anise, cinnamon, allspice and cumin into a gauze bag, or with the metal of the seasoning package up into the water, into the pork rinds of small strips of cooking, the water boiled off to medium-low heat to keep the water tumbling state, about one and a half hours of time can be, you can add the right amount of salt. If you have a pressure cooker, you can use a pressure cooker to complete this step;

6), after cooking, put it into a container and put it in the freezer until it solidifies. You can leave it outdoors in winter, but beware of mice and other diners.