Accessories: cooking wine 1 0g, ginger slices 3, cinnamon 1 piece, star anise1piece, fragrant leaves 2, pepper 5g, chopped green onion 8g, Jiang Mo10g, light soy sauce10g, light soy sauce 5g.

Steps:

1. Wash the skin, pour clean water into the pot, add the skin, cooking wine 10g, 3 slices of ginger, 5g of pepper, star anise 1 piece, cinnamon 1 piece, and 2 slices of fragrant leaves, boil it over high fire, and take it out after the skin is hardened. Adding cooking wine, ginger slices and spices can not only remove the odor of meat skin but also add aroma.

2. After the skin is fished out, remove the fat with a knife and scrape off the hair on the skin. Scrape off the fat oil on the skin, or a layer of fat oil will make the taste greasy.

3. Then cut the skin into shreds while it is hot, and put it into clear water to filter the impurities. The skin will become hard and difficult to cut when it is left cold.

4. Pour water into the pot and put it into the skin, until the water does not reach the skin 1 knuckle. Cover the pot and bring it to a boil, then reduce the heat to about 1 hour.

5. After picking up the skin, pour the remaining soup into the bowl. It takes about 5-6 hours for the frozen skin to solidify, and it can be put in the refrigerator overnight. Just use soup to make soup packets. If you have extra soup, you can make another jelly with the skin. In winter, skin jelly can naturally solidify when placed outdoors.

Add 6.350g of meat stuffing with light soy sauce 10g, light soy sauce 5g, salt 2g, sugar 5g, Jiang Mo 10g, chopped green onion 8g and sesame oil 5g, and marinate for15min. Frozen and diced skin for later use. The ratio of fat to thin of meat stuffing is 3:7.

7. Pour the aspic into a bowl and stir it repeatedly to make the aspic and the stuffing fully blend. The ratio of meat stuffing to skin jelly is 3:2.