Crystal Jelly

Clean the pig skin, add cooking wine and sections of green onion to the pot, and blanch it (this is the first time to remove the fat and clean it, the second time put it in the pot to cook for a while and then remove the fat and clean it again, repeat 2 to 3 times).

Place it in a container, add an appropriate amount of water, and steam it in a pressure cooker for 30 minutes using a water bath. (Don’t add too much to prevent the skin jelly from being too soft and failing to set).

Pour the steamed pig skin jelly into a mold and refrigerate until solidified.

Cut the pork jelly into even slices.

Place it on the plate, put the dipping sauce in the middle for easy access, the pork skin jelly is crystal clear and has a chewy texture.