Cooking Steps

1. 

   Step1:Wash the skin and put it into the pot. Add water. Add 10ml cooking wine. Boil for 5 minutes.

2. 

   Step2:Take it out after cooking. Rinse it several times to remove the grease. Scrape off all the grease on the inner skin with a knife. Remove the pigskin on the outer skin with a sharp blade or tweezers. Clean the inside and outside and cut into 6cm wide strips. Then cut into about 0.7cm thin strips.

3. 

   Step3:With onion, ginger, fragrant leaves, Chinese prickly ash, star anise, a hot pepper (put more if it's not hot. Wrap the Chinese prickly ash and star anise in gauze) and cut the meat skin together and put them into the pot. Add 2000g of water, heat it up in high heat, turn it to medium heat and simmer for 30 minutes. Simmer for about 30 minutes in low heat.

4. 

   Step4:Until the soup is thick like rice soup oil. The pigskin is soft and rotten. Add thirteen spices, chicken essence, salt and raw soy sauce for seasoning. Add some old soy sauce if you like. Stew for two minutes. Turn off the heat and take out the seasoning.

5. 

   Step5:Cool it and pour it into a clean container without water. Cut two red peppers into small circles and mix them well. It's just for coloring. Refrigerate for 2-3 hours.

6. 

   Step6:Take it out in three hours and it's all coagulated. Press the bullet by hand.

7. 

   Step7:Use a knife to cut the required amount of frozen meat. Change the knife to a shape you like. Chop garlic and mix it with 20ml of fresh 20ml of vinegar 10ml of sesame oil 8g of sugar 2G of salt to make a sauce and pour it on the frozen meat.