Reddish Braised Pig Skin

Wash the pork skin, put it in a pot to boil until soft, take it out and repeatedly scrape the pork skin, then remove the inner fat, and place it in clean water (this is the pork skin shaved off each time you buy meat).

Put Sichuan peppercorns, star anise, light soy sauce, braised soy sauce, rock sugar, and chopped scallions into the pot, then add the pig skin and cook for 15 minutes.

After scooping it out, roll the pigskin into a roll and secure it with three strings.

Add an appropriate amount of cooking oil to the pot, then add a suitable amount of spices, Sichuan peppercorns, cinnamon, and bay leaves, and stir-fry the seasonings over low heat until fragrant.

Add boiling water, light soy sauce, dark soy sauce, and salt.

Wash the beetroot, peel it, and shred it into thin strips.

Put the shredded beetroot into the pot; using it for coloring is my personal idea (most people use caramelized sugar to add color).

Then add the pig skin, making sure the water covers the pig skin for cooking.

Boil the pig skin for 35 minutes and filter out the solid residue (depending on the maturity and color of the pig skin). Because the color was quite nice, I didn't continue soaking it and took it out immediately.

The pork skin rolls have cooled, and their color has gradually become slightly darker, but the color of the pork skin rolls is very beautiful.

Two hours have passed, and the color has darkened a bit more.