1. Scrape the grease on the surface of the pigskin, put it in a pot and boil in cold water, remove the surface foam and rinse it off
2. Cut the skin into strips while it's hot, be sure to cut it while it's hot, the skin after the cold is very difficult to cut
3. Add the pork skin to the pressure cooker, add green onion, ginger, salt, pepper, star anise and so on. The old soy sauce is for coloring. If you like lighter color, you can put less
4. Add boiling water to the pot to cover all the skins
5. Fasten the pressure cooker to start the tendon soup function
6. After cooking, when the gas is exhausted, the indicator light turns green to open the lid
7. Open the lid, scoop off the froth, and pick out the star anise
8. Put the bouillon soup into a container and put it in the refrigerator until it is set
9. Take out the frozen pigskin and slice it, add the sauce to the cold dressing.
Tips:The pigskin must be cleaned of grease first. When cutting into strips, the soy sauce is used for coloring. If you like lighter color, you can add some sauce, chili oil, etc.
