1. Raw materials: pork skin, peanuts, pimple skin. Seasoning: peanut oil, Sichuan peppercorns, star anise, soy sauce, salt, dried chili pepper, green onion and ginger, cooking wine.

2. Soak the peanuts for more than 4 hours in advance and set aside.

3. Soak the pimple skin for half an hour in advance and cut into small dices.

4. Add Sichuan peppercorns, green onions, ginger, cooking wine, pork skin and cold water to the pot, bring to a boil, cook until the meat skin becomes rolled, then turn off the heat and remove the meat skin.

5. Use a knife to scrape off the fat on the inside of the meat skin, and then cut the meat skin into small dices.

6. Put a small amount of oil in the pot, stir-fry star anise and dried chili peppers, pour in soy sauce, and add enough water.

7. Pour the soaked peanuts and diced pork skin into the pot together. After the fire comes to a boil, cook slowly over medium heat until the peanuts are cooked.

8. Pour the diced pimples into the pot and cook for about 20 minutes. Add salt as appropriate according to personal taste. When the water gradually becomes less, but the raw materials can still be soaked, turn off the heat. .

9. Let cool slightly, pour it into a crisper, and refrigerate it in the refrigerator overnight or at least 4 hours. After taking it out, use a knife to lightly score a circle along the edge of the crisper.

10. Turn the crisper over, tap it a few times, the meat jelly will fall out easily, then cut it into small pieces with a knife and put it on a plate.