Accessories: green beans 70g, carrots 50g.

Seasoning: soy sauce 10g salt 3g monosodium glutamate 3g pepper 2g onion 10g ginger 5g garlic 5g pepper 3g cinnamon 3g each.

The practice of freezing skin:

1. Blanch the skin for 5 minutes, take it out, scrape off the oil on the surface and cut it into strips;

2. Dice carrots;

3. Drain the casserole, add the skin, onion, ginger, pepper, cinnamon, refined salt, monosodium glutamate and soy sauce, boil over high fire and stew for 2 hours;

4. Add water to the wok to boil, add refined salt and monosodium glutamate, cook diced carrots and green beans, take them out, put them in a bowl, and pour the cooked pigskin soup;

5. After cooling, it will solidify into jelly, cut into small squares and mix with garlic.