Soy Milk Maker Version Pork Skin Jelly

Put cold water in a pot, add an appropriate amount of Sichuan peppercorns, star anise, bay leaves, ginger slices, and cooking wine, and bring to a boil over high heat for about ten minutes, then remove.

After cleaning thoroughly, use a knife to scrape off the excess fat and pluck out the extra hair.

Cut into pieces, wash thoroughly again, then drain the water. If it cannot be finished at one time, it can be packed and stored in the freezer. Next time, it can be used directly after thawing.

Put an appropriate amount of pork skin into the soy milk maker, add 800 ml of water, add two tablespoons of cooking wine, and use the soy milk function to cook until done.

Put it into a container and place it in the refrigerator. When eating, cut it directly in the bowl and use a spoon to loosen the edges and the bottom. With your own stir-fried garlic and lemon sauce, the taste is amazing. Hurry up and give it a try.