Scalding the skin with hot water for 5 minutes first can remove the dirt on the skin. Then, take out the fish skin, remove the grease, clean it as much as possible, and cut it into thin strips or dices. After cutting, pour a small amount of oil into the wok, stir-fry the skin when it is slightly hot, pour a small amount of soy sauce and stir-fry, then add aniseed, onion, ginger, dried pepper and cinnamon, and pour a proper amount of water. Add soybeans and peanuts, bring the pot to a boil and simmer for about an hour, stirring in the middle to avoid scratching the pot. Cook for about 40 minutes, that is, when the skin 8 is ripe, add a proper amount of salt. Adding salt at this time will make the skin worse.
When the soup is sticky, put it in a small pot and pick out the seasoning that was put in before. This is to make jelly more beautiful and more convenient to eat.
Then, put the jelly in a place to cool. When the jelly is not hot, it is best to put it in the freezer for more than 2 hours, so the jelly will be better. Now draw a circle on the edge of the basin with a knife so that the skin can be frozen and taken out. You can cut it into pieces when eating.
Meat skin contains high glial protein and rich lysine. Glial protein is beneficial to delay the aging of the body, while lysine plays an important role in the growth and development of children. Therefore, frozen skin is a dish suitable for all ages, and it is more delicious when we eat it with garlic juice.
Remember, don't put too much water in case it doesn't freeze, remember.