1. Prepare pig skin and spices.
2. Wrap the spices with gauze and tie them with string. (The ready-made spice box is more convenient. Unfortunately, Momo’s family does not have it)
3. Clean the pigskin, if it is too big, you can cut it open and put cold water into the pot. (Remove the pig hair when cleaning)
4. Cook on high heat for 10 minutes, until the pork skin changes color and becomes soft.
5. Scrape out the fat inside with a knife, and scrape it several times to clean it.
6. After scraping the pigskin, wash it clean and cut into filaments. (Or cut into small pieces, depending on your preference)
7. Put the cut pork skin into the pot, add 3 to 4 times the water, put in the spice bag, add appropriate amount of salt and cooking wine, boil on high heat, turn to low heat, and simmer for about 1 hour until the soup thickens.
8. Take out the spice packet, wait for the soup to cool, pour it into a lunch box, seal it, and put it in the refrigerator until the meat skin soup is frozen.
The prepared jelly can be cut into pieces or slices according to your preference, mixed with garlic juice and balsamic vinegar, and sprinkled with coriander, and it becomes an exquisite cold dish!