To do the meat jelly of the ratio of water and meat skin is 3:1, that is, 3 pounds of water, 1 pound of meat skin, so that out of the meat jelly to be more Q

If you want to eat the kind of super hard and super elastic, in the end after the cooking of the skin last to add two agar strips (bags of thin strips of agar), it will also help to solidify the skin.