1. Blanch the skin in water for 15 minutes and remove it. Be sure to cool naturally, don’t soak in cold water
2. Scrape the oil after cooling
3. Remove the hair again, and finally cut into strips
4. Put the shredded pork skin into the steamer, add about 1:1 water, basically flat, add sliced green onion and ginger, 10 grams of cooking wine, and steam for 2 hours
5. Remove the skin after 2 hours and leave the soup
6. Wash the spinach and blanch it in water
7. After cooling, cut into sections and squeeze out the water
8. Prepare a large and a small, two lunch boxes, put the spinach in the small lunch box, sprinkle 5 grams of salt, 5 grams of MSG
9. After compacting, pour in the rind soup at about 30 degrees (the rind soup should not be too cold, put it in the refrigerator for 2 hours)
10. Brush the big lunch box with sesame oil and pour half of the soup
11. After putting it in the refrigerator for 2 hours, take out the frozen spinach and pour it on the skin jelly
12. Pour the remaining soup and put it in the refrigerator overnight
13. Take out the skin jelly and cut into pieces, make a bowl of juice: a little ginger, 15 grams of vinegar, 5 grams of soy sauce
