Homemade skin jelly

Soak the pig skin in cold water for more than 2 hours, then add it to the cold water (add cooking wine and ginger to the water) and boil over high heat for about 10 minutes.

Take it out and immerse it in cold water, use a knife to scrape off the dirt on the skin, and then scrape off the white grease in the skin. The grease must be scraped clean. Rinse with clean water.

Then put it into a pot of clean water (add an appropriate amount of cooking wine to the water) and cook for about 10 minutes.

Cut into strips.

Rinse with warm water until the water is clear. Remove and set aside.

Put about 3.5 times the amount of water in the pressure cooker as much as the meat skin, and add the meat skin.

Add ginger slices, star anise, and a little salt, bring to a boil over high heat, then turn to low heat for about 40 minutes.

Let cool, remove the star anise and ginger slices, pour the soup and skin into a deep container, and refrigerate until solidified.

Pour light soy sauce, steamed fish soy sauce, sesame oil, red oil, and minced garlic into a bowl to make the sauce.

The skin is turned upside down.

Cut into slices.

Arrange into a plate.

Dip in the prepared sauce.

Finished product

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