fancy jelly

Heat the pork skin and scrape off the residual hair (the pig skin you buy now is basically very clean. Touch it with your hands if there are hair roots, you still have to pull off), wash it and put it in a boiling water pot and boil it for 10 minutes. Remove, scrape off the fat inside (try to scrape it clean), cut it into small thin strips (the thin ones are easier to spread evenly in freezing and are easy to cook. If you like a wider one, you can also), place it in a basin, add boiling water to blanch and wash off the remaining oil.

Pack lean meat with ingredients, soy sauce stewed and diced for later use, wash green beans, and insert shredded carrots.

Add water to the pan and add the meat skin. The ratio of water to meat skin is 3:1. Wrap the various seasonings with gauze and tie them tightly or directly use pork stewed bags and ginger slices. Put them in the pan, add water, boil to remove the floating foam. Put on low heat and simmer for about 1 hour, take out the seasoning bag and ginger slices, add green beans, diced pork, and shredded carrot to boil over high heat, skim off the floating powder and a small amount of oil slick again, cook for a while, add salt, monosodium glutamate, find the taste, pour into a basin to cool.

You can mix the sticky material yourself. Those who don't like to eat garlic can leave the garlic mashed. Use cooked peanuts, add red oil seafood soy sauce, vinegar, and sugar to mix the sauce. Those who don't like to eat garlic can also try this. Or use sesame sauce or mashed garlic.