1. Scrape pig hair from pigskin and rinse with clean water
2. Put water in the pot, add pork skin, green onion, ginger slices and cooking wine
3. After the water is boiled, skim off the foam, cook until the pigskin can be gently pierced through with chopsticks, remove and let cool in a basin, scrape off the excess fat on the back of the pigskin, and then cut into pieces
4. Put water in the pot again, add pork skin, dark soy sauce, stewed pork buns and salt (you only need to add a little soy sauce, but if you accidentally add too much, the finished pork skin will be too dark in color)
5. Put a little fermented bean curd soup, cook until the soup in the pot becomes thick, turn off the heat
6. Pour the boiled pork skin and soup into the fresh-keeping box, let it cool and put it in the refrigerator until it is set
7. Put chili oil, minced garlic and vinegar in a small bowl
8. Add 1/3 teaspoon of MSG and stir evenly into a sauce, pour out the solidified pork skin, cut into small pieces, and pour the sauce at the end.
