Pig skin does not only contain a lot of collagen, I heard that it has the effect of going to cold and detoxification! When the skin is frozen, the fat on the pig skin is scraped, so there is no need to worry about accumulating too much fat after eating. Let the pigskin become a treasure, remember two points to make the jelly of the Q bomb: 1. After the pig's skin is drowned, the fat on the skin should be scraped off. The more clean the scrap is, the more the jelly will be. 2. Add more boiled water, the thicker the skin of the soup, the better the elasticity.
Wash the pigskin with the cold water and cook over the fire.
Cook a lot of oil in the pan, or use a chopstick to easily penetrate the pigskin to turn off the fire.
Remove the pig's skin and use a knife to scrape off the fat. The cleaner the better. (You can scrape a piece and then fish out another piece. The hotter the pigskin is, the easier it is to clean it. If it is cold, it will not be easy to scrape.)
The pig skin scraped off the fat must also be cut into thin strips.
Puff the peanuts with water for more than 2 hours. After soaking, peel off the red clothes outside (can not be peeled off, depending on your preference)
Put pepper, star anise, cinnamon, dried chili into the cooking box and buckle
Put the meat strips, peanuts, cooking box, onions, ginger into the pot, add twice the water, and cook over high heat.
When cooking until half of the water is consumed, change to medium heat and continue to cook.
When the water is too thick and the soup is very thick, pick out the onion, ginger, and cooking box. Add salt and white pepper and mix well to turn off the heat. (The soup is also not too dry, too hard to be hard, no soup can not be frozen)
Put it in the crisper and wait until it is cool and then put it in the refrigerator for one night.
Take it out and cut it into pieces and eat it.