Every year, there are many pork skins when filling sausages. The pig skins in previous years are treated and kept as skin jelly. After all the pigskin has been processed this year, you can eat stews for several times and supplement more collagen.


410g pork skin
500g radish
10 g oil
1.5g salt
4 g Shenghua
3 grams of soy sauce
50g green garlic
20G ginger
2 pieces of cinnamon


Step 1
Clean the pigskin and cut wide strips.

Step 2
Wash the radish and cut into thick slices.

Step 3
Prepare ginger, cinnamon and star anise.

Step 4
Stir fry ginger slices with oil in the pan, pour in pig skin and stir well.

Step 5
Add star anise and cinnamon and stir fry until fragrant.

Step 6
Add salt and stir well.

Step 7
Add soy sauce, stir fry and color.

Step 8
Add water and boil over high heat.

Step 9
Pour the radish into the pot and stir fry evenly.

Step 10
Transfer to casserole and bring to a boil. Simmer over low heat for 20 minutes.

Step 11
Pour it into the raw to taste good.

Step 12
Pour in green garlic and cook until it is cut off. Then eat it off the fire.