The most correct way to cook skin jelly is as follows:

Ingredients: 500 grams of pig skin, 1 bay leaf, 1 star anise, 1 nutmeg, 1 orange peel, 2 tbsp salt, 1 tbsp sesame oil, 2 tbsp light soy sauce, 1 tbsp oyster sauce.

1. Clean the pig skin, cook it in a pot until it changes color, take it out, and use tweezers to pull out the pig hair.

2. Scrape off the oil on the meat skin.

3. Cut the scraped pig skin into shreds.

4. Add water to the pot and add the pig skin.

5. Add one star anise, one bay leaf, one cinnamon and a small piece of orange peel.

6. Add two spoons of salt.

7. Add a spoonful of light soy sauce.

8. Cover and cook for an hour, add wolfberry and peas, and cook for about ten minutes.

9. Take an oil-free and water-free basin, pour the cooked pork skin jelly soup, skim off the foam on it, cover it with plastic wrap and put it in the refrigerator.

10. Cut a piece of solidified meat jelly and wash the green and red peppers.

11. Chop green and red peppers.

12. Add one spoonful of light soy sauce and one spoonful of oyster sauce.

13. Add a spoonful of sesame oil and stir evenly, and the sauce will be ready.

14. Cut the frozen pork skin into rectangles and place on a plate.

15. The cut meat skin is jelly poured with juice and it is ready to eat. It is refreshing to eat a few ice cubes on a hot day.