Pork skin jelly

Overview

Another Chinese New Year dish in Dalian, without adding any preservatives or edible glue, it has a springy and beautiful taste.

Wash the pig skin and boil it in water with peppercorns, aniseed, green onions and ginger (note: use cold water to cook until the pork skin can be penetrated with chopsticks)
Remove fat from cooked pork skin.
Then cut into strips.
Wash the cut pork skin strips 3 times with warm water and an appropriate amount of soda ash (scientific name: sodium carbonate, also known as: soda ash), and then rinse with clean water. Drain and set aside.
Pour water into the pot, the amount of water is 3-4 times that of the pig skin, add onions, ginger, aniseed, Sichuan peppercorns, and cooking wine.
After boiling, remove the seasonings.
Add the washed pig skin, bring to a boil over high heat, and simmer over medium heat for 2-3 hours. At this time, two-thirds of the water content can remain.
Set up another pot, pour out half of the soup, and add an appropriate amount of dark soy sauce to adjust the color.
Pour the cooked soup into a container, spread a light-colored layer first, and place it in the refrigerator for half an hour to 40 minutes.
After the light-colored skin jelly solidifies, spread a layer of dark-colored skin jelly and place it in the refrigerator for half an hour to 40 minutes, repeating this process. After everything is spread, refrigerate for another 12 hours before use.
You can add a little water for dipping. The Northeastern method is to prepare minced garlic with soy sauce, white vinegar, white sugar and sesame oil.