Pork skin jelly

Overview

It’s full of collagen and has a cool, chewy texture. I really like it~

Put the pork skin into a pot under cold water, add cooking wine, bring to a boil and blanch to remove the fishy smell, about 15 minutes in total
Rinse with cold water, scrape off as much subcutaneous fat as possible, and then cut into small dices
Put the diced pork skin into the pot, add water and an appropriate amount of cooking wine, and bring to a boil over high heat
After boiling, turn to low heat and simmer for about 50 minutes. When the soup is thick and milky white (I forgot to take a photo), turn off the heat. Pour the pork skin soup into a deep heat-resistant container, let it cool at room temperature, cover it with plastic wrap, refrigerate it, and eat it overnight
This is the frozen skin that has just been taken out of the refrigerator
Cut off a piece and prepare to slice
Prepare the dipping sauce (mixed garlic, soy sauce, vinegar, sesame oil, chili oil, and pepper) and enjoy~