1. Two chicken legs. I bought free-range chicken and left two chicken legs for this dish.

2. Pour cold water into a pot and blanch it to remove blood foam and impurities.

3. Prepare the ingredients for cooking the meat: 2 star anise, 3 cinnamon segments, about 30 peppercorns, 5 grams of angelica root, and 20 grams of ginger. In order to make the nourishing effect of the chicken stronger, I specially added angelica.

4. Put the blanched chicken legs back into the boiling water and add the meat ingredients

5. Cook on low heat for 30 minutes. Because free-range chicken is more resistant to cooking, if you use ordinary broiler chicken, cook it for 15 minutes. Add salt after 30 minutes and cook for about 8 minutes.

6. Remove the bones from the cooked chicken legs. When removing the bones, be careful to keep the meat intact.

7. Cut the chicken into strips and place it skin side down in a bowl.

8. Prepare a bowl of meat jelly juice. The skin jelly I just cooked today does not require meat skin. Just juice. See the previous recipe for specific instructions.

9. Pour the frozen skin soup into a bowl

10. Refrigerate for an hour

11. After refrigerating, pour it onto a plate