2. Put the pigskin on the chopping board and scrape off the fat on the back one by one with a knife.
3. It's scraped clean.
Clean.
Deal with it.
6. Cut into thin strips. Seasonings are onion, ginger, pepper, pepper and so on.
7. Add water to the casserole (the amount of water is about three times that of pigskin), and add the cut pigskin strips, boxes and some cooking wine.
8. Bring it to a boil with high fire, skim off the foam and oil, cover it, and turn to low heat for one hour.
9. Season with salt.
10. Pour the cooked jelly into a basin or mold, and stir it with a spoon several times when it is almost solidified. Pigskin is evenly distributed, without stirring, and the upper and lower layers are more obvious.
1 1. Because the taste of bean jelly is very good when cooked, it can be eaten directly when cut into pieces on a plate, or mixed with garlic paste, soy sauce, vinegar and sesame oil to make a sauce, which is more delicious.