1. Wash the pigskin, and use a knife to cut off the fat inside the pigskin in parallel
2. Put cold water of pigskin into the pot, add white wine and cook until 5 minutes after boiling, remove the water control (the water should be kept open, remove the skin from the middle)
3. Use tweezers to pull or scrape the hair on the surface of the pigskin, and then clean up the fat on the inner layer of the pigskin again. It must be cleaned up. This is delicious.
4. Cut into filaments
5. Put the pork skin into the basin and add salt and warm water
6. Repeated scrubbing to remove grease and impurities on the surface (this step is repeated three times)
7. Slice ginger, cut green onions into large sections
8. Prepare spices into the box
9. Pour broth and pork skin into the pot
10. Skim the scum and oil after boiling
11. Then pour white vinegar, white wine, white sugar, add dark soy sauce
12. Turn to medium-low heat and cook for about 40 minutes. In the middle, you should also skim the froth and cook until the skin is soft and the soup is thick. Remove the green onion, ginger and seasoning box.
13. Pour it into a container, cover it in the refrigerator and let it cool overnight.
14. Take out the frozen meat skin, cut it into small pieces and then cut into slices
15. Add minced garlic or garlic slices, balsamic vinegar, light soy sauce, sesame oil, and hot sauce in a small bowl, mix well, and serve with jelly
Tips:1. When cleaning the skin, the residual hair in the skin can be boiled and then clipped with a small clip or scraped off with a spatula.
2. The fat in the skin must be scraped clean. Repeated scrubbing with salt and hot water can wash away grease and impurities.
3. Spices are best wrapped in gauze or a material box
