Exercise:
1. Wash pigskin and remove pighair.
2. Add water to the pot, add pigskin and cook for 10 minutes.
3. After the fish skin is fished out, scrape off the white grease on the inner layer of the fish skin with a knife and scrape it as clean as possible. Put pepper, star anise, fragrant leaves and cinnamon into a seasoning box, and prepare onion and ginger slices.
4. Wash it twice with clear water and cut it into thin strips.
5. Put water in the pot, add shredded pork skin and seasoning box, add onion and ginger, and bring to a boil.
6, turn to low heat and simmer 1 hour until the soup is thick, remove the onion ginger and seasoning box, add salt, and cook for another 5 minutes to turn off the heat.
7. Cook the soy sauce for 5 minutes and turn off the fire.
8. Put the skin and soup together in the fresh-keeping box, let it cool and put it in the refrigerator for refrigeration.
9. The reverse buckle is like this.
10, cut into pieces or strips according to your own preferences.
1 1, set the order.
12. Chop shallots and millet needed for dipping sauce, chop garlic, put into a bowl, pour vinegar, soy sauce, a little salt and Chili oil, and mix well.
13, pour it on pigskin jelly to eat.