1. Soak the meat skin in the boiling water pan and take it out. Scrape off the fat from the meat skin and slice it into 6cm long slices for standby. 2. Put 15kg of water into the pot to boil, put pig skin into the pot, ginger and onion into the pot to boil with high fire, remove the foam while boiling, put refined salt and soy sauce into the pot when the meat skin is eight years old, and continue to boil with low fire. When the meat skin is rotten and the soup is thick, pour it into an enamel square plate, sprinkle it with large flour, mix it well, and then freeze it in cold. 3. Before eating, it can be cut into dice or slices, and poured with some vinegar, soy sauce, sesame oil mixed into the triple oil, and then eaten.
[Process key] 1. Add refined salt and soy sauce later, or the meat skin will not be easy to boil. 2. In the boiling process, foam shall be kept clean to ensure the appearance of finished products. 3. Generally 2500 grams of pig skin can cook 800 grams of frozen skin.