猪皮半磅

水1.5 磅

八角3颗

葱1根

姜片2片

半锅冷水加一颗八角，葱和姜片加入猪皮煮开5分钟。

猪皮拿出来刮光油，拔掉毛后切丝。以皮：水=1：3的比例加2颗八角煮开，马上调成小火煮1.5 个钟头。

在煮好的猪皮汤中加盐，鸡粉和料酒。把汤倒在2个容器中。其中一个加入老抽上色。 放凉后放入冰箱过夜。第二天切片就可以吃了。也可以用生抽，糖，鸡粉，醋和辣油调点酱汁配也很好。

Pig skin 0.5 Lb

Water 1.5 lbs

Star anise 3 pieces

Scallion 1 piece

Ginger 2 slices

Pour half pot of cold water with star anise, scallion, Ginger and pork skin together and bring to boil and cook for 5 minutes.

Scraping all the fat off the pork skin, also pull all the hair off the skin. With the ratio of Skin: water =1:3 cook it with 2 star anise and bring it to boil then turn the heat to small immediately and simmer for 1.5 hours.

Add salt and chicken powder and cooking wine to the pig skin soup. Pour the soup into 2 containers. Add some dark soy sauce to one of them for color. Let cool and then leave them in the refrigerator overnight. They will be ready to eat the next day. You can also mix soy sauce, sugar, chicken powder, vinegar, and chili oil sauce together as dipping sauce.