1.the meat skin dehairing and washing, cut into several large pieces, put into the water to boil for 5 minutes to remove, over again cool water is not hot

2.scrape both sides of the skin of the meat with oil and fat (be sure to scrape) cut into thin strips

3.cut the meat strips into a pot (do not use an iron pot, or the juice will be blackened to affect the finished product color)

4.add green onion, ginger and star anise and water (1:3 ratio of water to water), boil on low heat for 1 hour, put in a small flame, put in a small flame. p>

4. Add green onion, ginger, star anise and water (the ratio of meat skin and water is 1:3) and boil over high heat, simmer over low heat for 1 hour and salt. If the amount of water is not well mastered, the finished product is too soft, you can go back to the pot with high heat and simmer for a while to point some water on the good

5. the loose eggs with the skin into the pot steamed, peeled, cut into pieces

6. the simmering juice to dry to a little bit of warmth, will be some of the broth strained into the box or other smooth walled containers sprinkled with the skin of the egg pieces

7. the rest of the even skin poured into the The rest with the skin is poured into a separate container

8. 6 and 7 are put in a cold place or refrigerator to solidify

9. The solidified jelly is cut into cubes or strips and then dipped in the sauce made with the dipping sauce or poured directly into the sauce and mixed well.