Fresh pigskin needs to have excess fat scraped off the surface; it can either be scraped raw or blanched before scraping, whatever is convenient.
The scraped pigskin becomes much thinner than normal, and any remaining fat must be trimmed away.
What's left is all collagen, with not a bit of fat, ensuring the resulting broth is not greasy.
The steps for making the broth are simple: clear water and pigskin, a few peppercorns, ginger slices, and scallion knots to remove the smell, with a bit of cooking wine if you like, provided it has no flavor that would affect the taste of the broth; if unavailable, leave it out.
Bring to a boil over high heat for ten minutes to fully extract the collagen from the pigskin, forming a light milky broth, then lower to medium heat and simmer for twenty minutes.
After simmering, place the pigskin and broth into a blender to break it up, then strain it with muslin to get a rich, flavorful pigskin jelly soup.
