1. First, clean the meat skin. The most important thing is to remove the hair on the skin, so that the taste will be good. Then add water to the pot. After the water boils, put the meat skin in and cook for a while, take it out, let it dry for a while and when it is not hot, cut off the oil on the meat skin with a knife while it is hot, and then wash it with clean water. Finally, cut the washed meat skin into small strips and put it into a clean pot, add more than half the amount of water than the meat skin (if you want pure white crystal jelly, you don’t need to add any seasoning, you can add some cooking wine to remove the fishy smell; If you want it to look more colorful, add some soy sauce to the pot. This will give it a slightly saucey color and look better on the plate.) Then bring to a boil over high heat, then reduce to medium to low heat and simmer until the soup is thick, and the water is reduced by almost half. Then turn off the heat, let it cool, pour it into a container and put it in the refrigerator. When the jelly is completely formed, you can change it to a plate. 2. It is best to sprinkle some shredded garlic or coriander on top before eating (I don’t have garlic or coriander at home today, so I will use celery leaves for the time being) 3. Pour the prepared soup on top (for the soup, use a little light soy sauce, vinegar, Mixed with sesame oil), very delicious.