2Ginger, garlic slices, straw and fruit to larvae, pigskin cold water pot, put ginger, garlic, anise, Sanlai, straw and fruit, salt, simmer over low heat for 40 minutes.
3Wash the side dishes and set aside
4Slice ginger, garlic, celery, carrot, red pepper and put them in the bottom of the bowl.
5Stew the pigskin until the chopsticks can easily penetrate, then fish out the cool water (so the pigskin is more Q), and cut it into strips one inch long and one centimeter wide.
6Put the pigskin section in a bowl, add the soaked millet pepper, the pickle water has not passed the pigskin, plus MSG, the cold mix can be even.
7If you want pigskin to be more Q and sour, its better to put it in the refrigerator for two hours and eat it out.
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