Cooking Steps

1. 

   Step1:Remove the skin of fresh meat and wash it. Heat water in the pot and put the skin, ginger slices and yellow wine in turn. Cover and fire.

2. 

   Step2:Take water to wash away the froth of the pigskin that has been blanched in hot water. Change the knife to 8 mm wide and 10 cm long.

3. 

   Step3:Add the skin successively in the pressure cooker. The hot water is limited to the skin. 50 ml yellow bar. Two chives. Ginger slices. High pressure for 40 minutes.

4. 

   Step4:The pressed skin will cool naturally. Put it into a clean fresh-keeping box and refrigerate it for half a day.

5. 

   Step5:The frozen meat skin is buckled on the pallet from the box. The blade is changed into pieces.

6. 

   Step6:Pendulu

7. 

   Step7:The way to make the sauce - spicy millet, green wattle cut into circles, ginger and garlic cut into pieces, and mix with Lijinji soy sauce. Let the spicy taste and the raw sauce be one. If you like spicy mustard, you can put some mustard.