1. Boil the skin jelly in a pressure cooker for 10 minutes. In addition, you can add some aniseed, star anise and other items during the cooking process to remove the fishy smell of the skin jelly. The taste can further enhance the aroma of meat and make people more appetizing.

2. Pork skin jelly is a meat product with high protein content. Pork skin jelly is a great invention of the Manchu people. It is made from pig skin as raw material. It not only has good toughness, good color, aroma, taste and taste, but also has important physiological health effects on human skin, tendons, bones and hair. The nutritional components of meat jelly mainly include fat, protein, cellulose and other nutrients. The protein content in pig skin is 2.5 times that of pork, the carbohydrate content is 4 times higher than that of pork, and the fat content is only 1/2 of pork.