1. Pork skin blanching
2. Too cold after blanching
3. Shred the skin
4. Put water in the pot, add light soy sauce, dark soy sauce, chicken essence and salt after the water is boiled
5. After half an hour with the thick soup, remove the residue of auxiliary materials
6. Pour into a basin to cool overnight
7. After cooling, cut into small pieces with some garlic paste, super delicious
8. carry out
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