I remember in my home to do the skin jelly, usually the pork skin in the pan frying, at first because the pork skin inside the water, in the frying of the water appeared, this time the oil will splash out, until the oil is no longer splashing out, this time the pork skin has been simmering, you see the liquid state of those who are all the lard, lard will solidify after the cooling down of the lard, so at this time you will be the pot of all the things poured in a shallow disk, put the temperature of the lower place or refrigerator. place or refrigerator, and when it condenses and is removed, you will find that the entire jelly has been molded.

When adding starch, you can add some alum!