🌿 Folk Prescriptions

500 grams of pork skin, appropriate amounts of yellow wine, garlic, ginger, soy sauce, and salt. Remove hair from pork skin, wash clean, cut into strips, place in a pot, add sufficient water, green onion, ginger, yellow wine, simmer over low heat. Add salt and soy sauce when the skin is nearly cooked. Stop cooking when the skin is soft and the broth thickens. Pour into a bowl and refrigerate for later use. Consume as a side dish.
Pork skin is sweet in taste, cold in nature, nourishes yin and clears heat. Traditionally used to treat hoarseness caused by pathogenic heat in the Shaoyin kidney channel. Recently, it has been widely used for skin moisturizing and beauty.
After boiling, the collagen in pork skin is hydrolyzed into gelatin—a type of animal protein similar in structure to human skin collagen. With low molecular weight, it is easily absorbed by the body. This gelatinous protein enhances skin elasticity and delays aging. Long-term continuous use is required to achieve noticeable moisturizing effects.
Various institutions have extracted hydrolyzed protein from pork skin and developed a series of skincare products. Skin tests show these products have no irritation or side effects, are easily absorbed by the skin, moisturize, provide significant relief from itching, promote wound healing, reduce pigmentation, and make the skin smoother, whiter, finer, and more elastic, helping to reduce wrinkles.
<Blood Nourishing Formula>