🌿 Folk Prescriptions

Pork skin 500 grams, yellow wine, garlic, ginger, soy sauce, salt as needed. Remove hair from pork skin, wash clean, cut into strips, place in a pot, add sufficient water, scallions, ginger, yellow wine, simmer over low heat. When the skin is nearly cooked, add salt and soy sauce. Stop cooking when the skin is tender, the liquid thick and sticky. Transfer to a bowl and refrigerate for later use. Serve as a side dish.
Pork skin has a sweet taste and cold nature, nourishes yin and clears heat. Traditionally used to treat hoarseness caused by heat in the Shaoyin kidney channel. Recently widely used for skin moisturizing and beauty enhancement.
After prolonged boiling, 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 no irritation or adverse reactions, easy absorption, moisturizing effect, significant relief of itching, promotes wound healing and repair, fades spots, makes skin smooth, white, delicate, elastic, and reduces wrinkles.
<Blood-Nourishing Formula>