1. After the pigskin is washed, put it in the water containing pepper, aniseed, green onions and ginger and boil it (note: use a pot under cold water and cook until it can penetrate the pigskin with chopsticks)
2. Remove the fat and oil from the cooked pork skin.
3. Cut into strips again.
4. Add an appropriate amount of soda (scientific name: sodium carbonate, aka: soda ash) to the cut pork skin strips with warm water and rub them repeatedly for 3 times, and then rinse with water. Drain and set aside.
5. Pour water into the pot, the amount of water is 3-4 times that of pigskin, add green onions, ginger, aniseed, pepper, and cooking wine.
6. Remove the condiments after boiling.
7. Add the cleaned pig skin, boil on high heat, and simmer on medium heat for 2-3 hours. At this time, two-thirds of the water can remain.
8. Set another pot, pour out half of the soup, add an appropriate amount of dark soy sauce to mix.
9. Pour the cooked soup into a container, spread a layer of light-colored, and place it in the refrigerator for half an hour to 40 minutes.
10. After the light-colored skin freezes and solidifies, spread a layer of dark-colored skin, and place it in the refrigerator for half an hour to 40 minutes, and repeat. After all spreading, refrigerate for another 12 hours before use.
11. It can be served with a little dipping in water. The Northeast method is to mix garlic with soy sauce, white vinegar, sugar, and sesame oil.
