2. Pork rinds are soaked in water and washed, with tweezers to pluck off the hairs of the pig to spare.
3. Add water to the pork rinds in a pot, bring to a boil and cook for ten minutes.
4. Fish out the pork skin with a knife to scrape off the white oil in the pork skin, wash and cut into thin strips.
5. In the pot, add 3 bowls of water, put the cut into strips of pork rinds into the pot and cook slowly. Keep a close eye on the water and add more hot water to the pot to keep it boiling.
6. Cook for about an hour and a half, until the meat is tender. There is about one bowl of water left.
7. Put the ham and sliced eggs along with green beans and wolfberries into the pot, add salt and chicken essence, and cook for another 3 minutes.
8. Stir in 2 or 3 drops of lemon juice.
9. Flatten the mold and pour the simmering pork rinds into the mold along with the soup. Leave at room temperature until cool, then transfer to the refrigerator for two hours.
10. Remove from the refrigerator and slowly release the mold with the aid of a tool.
11. After the mold is removed, the carp is ready to be served. Before serving, use a knife to cut the fish into slices without destroying the shape, and serve with a topping of soy sauce, vinegar, sesame oil, monosodium glutamate, and scallions. Okay, it's ready to share.