The pork skin jelly I did today was brought to the table, and the whole family rushed to eat it, and a large plate was eaten up

Rinse the purchased pork rind with clean water first

Put cold water in the pot, pour in an appropriate amount of cooking wine, add the pork skin and blanch first. During the blanching process, the foam should be continuously skimmed, and the water should be boiled for another 5 minutes before being removed.

Use a knife to repeatedly remove the grease on the pork skin and remove the pig hair.

Rinse with lukewarm water

Cut into thin, evenly sized strips. Cut the green onion into sections, cut the ginger into large slices, and put the peppercorns, spices, cinnamon, and bay leaves into the seasoning box

Put all of the above in a casserole, add a little sugar (to remove the fish), and then add an appropriate amount of dark soy sauce (according to your favorite color, add in moderation). At this time, do not add salt first), add warm water (the ratio of water to pork skin is about 2:1), first turn on high heat and boil, then turn to low heat, simmer for an hour, then add salt, stir well, continue to simmer over low heat for half an hour, add a little chicken essence before turning off the heat.

Brush the bottom of the container with cooked oil (or sesame oil), pick out the green onion, ginger and seasoning box in the pot, pour it into the container, stir well, cool and let cool, cover with plastic wrap, and put in the refrigerator.

When eating, take it out of the refrigerator and turn it upside down

Cut into the right shape according to your preference and put on a plate.

You can also make another dipping sauce and eat it with dipping. Dipping sauce: light soy sauce, sesame oil, chopped chives. Or: light soy sauce, rice vinegar, sugar, minced garlic, sesame oil. Feel free to choose according to your preference.