Pigskin contains a lot of collagen. Protein can be converted into gel during cooking. Gelatin has a reticular spatial structure, which can combine a lot of water to increase its content.

Cell physiological metabolism is vigorous. The main component of protein in pigskin is collagen, accounting for about 85%, followed by elastin. Biological studies have found that the protein of collagen is related to its ability to bind water. Without this kind of collagen, which belongs to biological macromolecules, the mechanism of water storage in cells in the body will be hindered. The amount of water bound by cells is obviously reduced,

Cooking raw materials of pigskin 1 (18 sheets)

Dehydration will occur in the human body, which will make the skin dry, desquamate, lose elasticity, wrinkle and even affect life. Pigskin is sweet and cool, and has the functions of nourishing yin, tonifying deficiency, clearing heat and relieving sore throat. In modern times, scientists have found that eating pigskin or trotters regularly has anti-aging and anti-cancer effects. Because pigskin contains a lot of collagen, it can slow down the cell aging of the body. Especially patients with yin deficiency and internal heat, sore throat and low fever.