1. Put the pork skin into a pot of boiling water and cook for 10 minutes, remove it, and scrape off the fat with a knife.
2. Cut into thin strips with a knife.
3. Cut it all out.
4. Wash it several times with warm water.
5. Remove and drain.
6. Prepare a piece of clean gauze, and put star anise, cinnamon, cumin, pepper, and ginger slices on it.
7. Wrap the seasoning bag and prepare a section of green onion.
8. Put an appropriate amount of warm water in a pot, pour the skin of the meat into the pot.
9. Put the seasoning bag and green onion knots.
10. Pour the cooking wine.
11. After it is boiled, skim off the foam, keep the heat to simmer for 2.5 hours.
12. Spread the eggs into egg skins.
13. Shred the egg skins, and blanch the carrots.
14. Add a small amount of salt and continue to simmer for about 20 minutes.
15. Scoop out seasonings and green onion knots.
16. Take a food box and put in shredded eggs and carrots.
17. Pour the boiled skin jelly.
18. Stir it gently with chopsticks twice to make it even. In winter, put it on the shade outside or put it in the refrigerator for 8 to 10 hours.
19. Gently remove the jelly.
20. Serve the slices with the dipping sauce. (Dipping sauce: salt, sesame oil, balsamic vinegar, soy sauce, chili oil, crushed peanuts, coriander, garlic sprouts, MSG.
Tips:The ratio of water to skin is approximately 3.2:1. The amount of egg shreds and carrots must be small, otherwise it will affect the freezing.
