Exclusive Pork Skin Jelly

Place the pork skin in cold water, add an appropriate amount of cooking wine, and blanch for about 20 minutes after the water boils.

Pluck out the pig hairs completely and scrape off the fat.

Cut into thin strips.

Rub and wash several times with salt water.

Put it in a pot, add three times the amount of water for pork skin, add scallions, ginger, Sichuan peppercorns, and star anise, and simmer over medium heat.

Simmer until about two-fifths is reduced, then remove the green onions, ginger, Sichuan peppercorns, and star anise.

Let it sit at room temperature, then pour it into a storage container. Refrigerate overnight.

Demolding.

Authentic flavor, chewy and springy.

Finished product.