1. Prepare the ingredients, a piece of pigskin, and wash it.
2. Add a spoonful of cooking wine in a pot under cold water to blanch the pigskin first.
3. After blanching, scrape the excess fat in the pigskin with a knife.
4. Cut the pork skin into small strips, and slap the ginger flat.
5. Put the cut pigskin in the pressure cooker, cover the pigskin with clean water, and put the stewed bag and ginger.
6. Pour in an appropriate amount of dark soy sauce for coloring, and an appropriate amount of salt.
7. Cover the pot and select the soup button to simmer for a good taste.
8. Pour the boiled skin jelly into the fresh-keeping box and put it in the refrigerator.
9. After forming, pour out and cut into pieces, and mix with minced garlic, vinegar, green onions, sesame oil, and oily seeds.
Tips:Soy sauce can be added according to personal preference, if more, the skin jelly will be darker in color, or you can leave it alone, that is, crystal skin jelly. The flavor of the seasoning increases or decreases with the individual. There is no excess oil in the skin jelly boiled with the fat off.
