Crystal skin jelly

Prepare the spices and put them into the marinade bag (the types of spices can be selected according to your own preferences. Jingfeng usually uses ginger, garlic, dried chili peppers, peppercorns, grass fruits, star anise, kaempferol, cumin, bay leaves, cassia twigs, cinnamon bark, tangerine peel, etc. If you find it troublesome, you can directly use seasoning bags such as Shisan Xiang)

Remove the hair from the pig skin and wash it (be careful to shave the hair cleanly)

Put the pork rind spices into a pot under cold water, add cooking wine, bring to a boil, then turn to low heat and simmer for more than 1 hour

Use a knife to scrape off the fat inside the cooked pork skin

The processed pig skin is cut into strips and put into crisper boxes

After the pork rind soup has cooled down slightly, pour it into a crisper

Refrigerate for 24 hours

Finished skin jelly~ (When taking out, use a knife to cut around the crisper box, then turn the crisper box upside down on the cutting board and tap the bottom of the box gently)

Slice and plate

Soak minced ginger and garlic in cooking wine and water for 15 minutes to make ginger-garlic water. Add light soy sauce, vinegar, sugar, chili oil, millet chili, etc. to make condiments. Pour on the skin jelly, then sprinkle with chopped green onion

The most classic way to eat jelly is to pour it with soy sauce and eat it directly with rice~

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