Cooking Steps

1. 

   Step1:The pork skin you usually save. Shave i

2. 

   Step2:Put it in the pot. Add some water. Put some cooking wine to boil to remove the fishiness

3. 

   Step3:Cook until the pigskin is rolled up. Then take it out. Don't cook too long. Use a knife to scrape off the subcutaneous fat layer. Be sure to scrape it clean

4. 

   Step4:Cut the shaved meat skin into strips. Then wash the oil with warm water. Wash it several times more. The cleaner the oil is, the whiter the jelly is

5. 

   Step5:Cut and wash the meat skin and put it into the pot again. Add more than twice the water as the meat skin. Put in ginger slices and scallion sections. Boil them in high heat and then turn to low heat. Stew the meat skin for about an hour according to your own situation until it is soft

6. 

   Step6:Before leaving the pot, take out the ginger slices and scallions. If you want to make them into two colors, pour the meat skin and most of the soup into a heat-resistant container. Let it cool and refrigerate until it solidifies

7. 

   Step7:Add a little raw sauce to the rest of the pot and colour i

8. 

   Step8:Then pour the dark soup into the frozen meat jelly. Cool it and refrigerate until it is frozen

9. 

   Step9:Take out the swing plate of the cutting piec

10. 

    Step10:You can eat it with the mixed dip.

11. 

    Step11:If you don't make it in two colors, step 6 is to pour it all into a heat-resistant container. Let it cool and refrigerate until it solidifies. Then put it into the refrigerator and refrigerate it. It's almost a night

12. 

    Step12:Finished produc