「Pork Skin Aspic」

Ingredients and amounts

• 1 kg pork skin, 4 kg water
• 13 g salt, 10 g MSG, 15 g chicken bouillon, 50 ml light soy sauce, 20 ml dark soy sauce, 10 g scallions, 10 g scallions, 20 g ginger slices
• 10 g star anise, 5 g Sichuan peppercorns (spice pouch)

Step-by-step method

1. 1

   Step 1

   Cut the pork skin into pieces no larger than 10 cm. Soak in water for 12 hours. Then place in cold water, add 10 g ginger and 50 ml cooking wine, blanch for 5-10 minutes. Remove and place in cold water.

2. 2

   Step 2

   Place the blanched pork skin on a cutting board. Remove all the white fat, then cut into strips no thicker than 3 mm. Place in a bowl.

3. 3

   Step 3

   Add 20 g white vinegar and 5 g salt. Rub vigorously for 3 minutes, then rinse clean with water. The pork skin should now have little odor.

4. 4

   Step 4

   In a pot, add 4 kg water, the pork skin, 10 g scallions, 10 g ginger slices, 10 g star anise, and 5 g Sichuan peppercorns. Bring to a boil over high heat, then simmer over low heat for 90 minutes until the skin is tender.

5. 5

   Step 5

   Add 8 g salt, 10 g MSG, 15 g chicken bouillon, 50 ml light soy sauce, and 20 ml dark soy sauce. Stir, then pour into a dish. Remove the scallions, ginger, and star anise. Let cool until set like jelly.

6. 6

   Step 6

   Refrigerate until firm. To serve, cut into small pieces or thick slices.