1. Clean up the pigskin, put it in a pot, add clean water to the pigskin, add 4-5 slices of ginger, appropriate amount of cooking wine, and blanch it.
2. Boil the water, continue to cook for a while, let the pig skin cook to the color as shown in the picture.
3. In the vegetable washing tank, add an appropriate amount of warm water in advance, pour the blanched pig skin, and slowly cool down.
4. Take out the pigskin, scrape all the fat parts of the pigskin with a knife, and clean the pig hairs on the pigskin as shown in the picture. Very clean pigskin. Clean it up.
5. Cut into filaments as shown. Don't be too wide, try to be as close as possible. Rinse twice with cold water.
6. Add half a pot of clean water to the pot and add 3-4 slices of ginger.
7. Add the cleaned pork skin shreds.
8. Pour 10-15 grams of cooking wine.
9. Clean the shallots, put them in knots, turn on high heat, cover and simmer.
10. Boil the water slightly and skim the foam. After the high heat is boiled, turn to a low heat and simmer.
11. This is the effect of simmering for an hour, and the soup has been boiled white.
12. Continue to simmer for half an hour, the soup has become less thick. Pick out the green onion and ginger.
13. Clean the two original toast boxes from the oven, and pour the stewed pork skin and soup into the mold, exactly 2 to 3 cm in height. Put it at room temperature in winter until it is completely cooled and shaped. Into a solid frozen state.
14. The solidified skin jelly can be buckled upside down and cut into blocks of appropriate size. With a saucer, add a little mustard to the light soy sauce and start the dipping directly!
Tips:1. The pig skin must be cleaned up before stewing. \n2. The simmering time should be sufficient. The material disc can be configured according to your own preferences! My home emphasizes the taste, the mustard soy sauce!
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