1. Put the pork skin into the pot, add cold water, pepper, aniseed, and cooking wine to boil.
2. After blanching, cut the skin into shreds.
3. Put it in a casserole.
4. Add lukewarm water, light soy sauce, and braised pork bag, boil on high heat and cook on medium-low heat for 30 minutes.
5. The skin is soft and rotten, and the soup is almost ready. Season with salt and turn off the heat.
6. Wash coriander, chopped and put in a basin.
7. Pour the meat rind soup that has just turned off the heat.
8. Leave it outdoors (in winter) to cool and solidify.
9. Cut into small pieces when serving.
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