Initial Boiling to Remove Impurities: Rinse the pork skin thoroughly first. Place it in a pot of cold water, then add 1 tbsp cooking wine, 4 scallions, and 4 ginger slices. Bring to a rolling boil over high heat, then switch to medium heat and continue boiling until a chopstick can easily pierce through the skin. This step gets rid of any off-odors and makes scraping off the fat much easier later.

Thoroughly Clean the Pork Skin: Fish out the boiled pork skin and rinse it with warm water. While it’s still slightly warm, use a knife to carefully scrape off all the fat from both the surface and the inner side—this is key to keeping the jelly non-greasy, so make sure to scrape it clean! Then pluck out any remaining pig hairs one by one, ensuring the skin is smooth and free of impurities.

Shred & Wash with Baking Soda: Cut the cleaned pork skin into small pieces first, then slice them into thin shreds. Put the shreds in a basin, add an appropriate amount of baking soda, and rub them vigorously with your hands. Rinse well with water, then repeat this "rub-rinse" process about 6 times until the rinsing water runs clear. This step further eliminates any fishy smells and residual impurities.

Slow Cook in Rice Cooker to Release Gelatin: Transfer the washed pork skin shreds to the rice cooker pot. Add the remaining 3 scallions, 4 ginger slices, 1 tbsp cooking wine, and 1250g water. Close the lid, select the "Congee" or "Slow Cook" mode, and let it cook for 1 hour until the pork skin becomes tender enough to crumble with a light squeeze—this ensures perfect setting later.

Stuff into Casings for Shaping: After cooking, first fish out the scallions and ginger slices. Then pour the pork skin and thickened broth into the prepared food-grade plastic casing. Gently smooth it out to remove any air bubbles inside. Use cotton strings to tie the casing into small sections of your desired length, securing both ends tightly.

Cool & Unmold: Place the stuffed pork skin jelly links in a well-ventilated area to cool completely to room temperature. Then transfer them to the refrigerator and chill for 1-2 hours until fully set and firm. Take them out, snip off the cotton strings with scissors, and gently peel off the outer plastic casing—your chewy, plump pork skin jelly is ready!

Serving Suggestions: Slice the unmolded pork skin jelly into even thin pieces. Enjoy it as is for the pure, tender flavor, or toss it in a dipping sauce (soy sauce + rice vinegar + minced garlic + chili oil + cilantro) for a zesty, savory twist. It’s absolutely perfect as an appetizer, side dish, or beer snack—everyone will love it!