Cooking Steps

1. 

   Step1:Clean the pig skin after buying it. Don't buy the pigskin with thick pores. It may be the mother pigskin.

2. 

   Step2:Clean the pigskin and put the onion and ginger cooking wine in the cool underwater pot and blanch until it is broken. About seven or eight minute

3. 

   Step3:Put the boiled pigskin into cold water. It is easy to remove the grease when it is cold and solidified.

4. 

   Step4:Use a knife to remove the grease from the cold water.

5. 

   Step5:About 300 grams of fat has been removed from pig ski

6. 

   Step6:Cut the fat free pigskin into strips.

7. 

   Step7:1500g pigskin, 1125g clear water, 50g cooking wine, 60g ginger slices and two sections of onion. Steam water for four hours. It takes a long time. Pay attention not to dry the pot with water in the middle. A lot of people do it by boiling. The product is turbid, white and opaque. It will be crystal clear after steaming. The water ratio is generally two Jin of pig skin and one Jin and a half of water.

8. 

   Step8:Steam for four hours and remove the skin. Leave for a few minutes to remove the fat from the soup.

9. 

   Step9:Find a container and put the pigskin in. Pour the soup in. Let it stand for about five hours to solidify. Or steam the elbow six hours in advance. Pour the soup on the elbow meat shop and it's crystal elbow.

10. 

    Step10:Crystal jelly is clear and transparent. Dip in the juice. Three way oil - 2 tbsp delicious, 2 tbsp rice vinegar, 1 tbsp sesame oil and 1.5 tbsp sesame oil. A little garlic. Some salt. I personally like to put some chili oil on this basis. 1 teaspoon ginger powder.