1. Clean the pigskin and cut it into small pieces;
2. Clean the front and back sides of the pigskin with a knife edge;
3. Pour clear water into the soup pot, boil it and put in the pigskin;
4. Remove the pigskin and drain it when it is rolled;
5. Dice;
6. Refill a pot of clear water, boil it and put it into the skin;
7. Add cooking wine and salt, stir evenly;
8. Cover and simmer for 2 hours (or 25 minutes in pressure cooker);
9. Filter out the diced meat from the cooked meat skin soup (because I like the pure frozen meat, I filtered out the meat dregs. If you don't mind, you can omit this step);
10. Pour it into the container with cover, cool it and refrigerate it for more than 2 hours;
11. Take out the frozen skin and buckle it upside down;
12. Cut into pieces.