1. Wash the pork skin and remove the hair.
2. Add a little cooking wine to a pot under cold water, blanch for 5 minutes, and remove any foam.
3. After removing it, remove the fat part while it is hot, and rinse the clean skin with warm water.
4. Lift up a pot of water, cook the skin of the meat, remove the foam, and save the stock of the boiled skin for later use.
5. Then cut the cooked pork skin into cubes.
6. Put green onion, ginger, star anise, and diced pork skin into the original soup. After the soup is boiled, change the heat to a low heat and simmer for about two hours.
7. Add salt, a little rice wine, chicken powder, monosodium glutamate, and boil until the soup is thick. When the skin is cooked, pick out the green onion, ginger, and star anise, then add soy sauce, oyster sauce, dark soy sauce, and 1 tablespoon of rice wine.
8. Cook for about two hours, the soup is thick, turn off the heat, and pour it into a container while it is hot.
9. Let cool, then put in the refrigerator until frozen.
10. Just cut it into the plate.
11. Crystal clear, chewy and fragrant in the mouth.
Tips:1 catty of pork skin is about 3 catties of water.
