Name: Jade Skin Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g pork skin; 1 piece Haricot vert; Some star anise; Some Cinnamon; Some Fennel; Some Bay leaf; Some pepper; Some Dried chili; Some Soy sauce; Some Vinegar

Jade Skin Jelly

1. Prepare aniseed: star anise, cinnamon, dried chili, bay leaf and pepper, etc.;

2. After the skin is soaked, remove the hair and put it in the pot, then add these aniseed and appropriate amount of water;

3. Bring to a boil on high heat, then turn to low heat and cook for five minutes;

4. After removing the skin, use a knife to remove the grease on the surface;

5. After rinsing, cut the meat into small strips;

6. Put the prepared meat strips and green beans into the soymilk machine at a ratio of 1:1, and add an appropriate amount of water;

7. Press the procedure of boiling soy milk, and the frozen soy milk with green bean skin will be ready after nearly 20 minutes;

8. Strain the soy milk to remove impurities and put it in a bowl,

9. Then add appropriate amount of salt and other seasonings, put it in the refrigerator for more than 1 hour;

10. After it is completely solidified, use a knife to make a circle along the four sides;

11. Turn the bowl upside down, and the whole piece of skin will be frozen in a while, and cut into pieces of appropriate size;

12. Combine minced garlic, chili oil, light soy sauce and vinegar into a single flavored sauce;

13. This dish is complete.

Tips:
1. Soak the meat skin jelly first, then scrape off the impurities, add the aniseed and cook it together to help remove the fishy; take it out after cooking, remove the excess fat on the skin, clean it and cut it into small strips for later use, so that it can remove greasiness;
2. Cut the meat skin into small strips and put it into the soymilk machine. In order to increase its color and nutrition, I add an appropriate amount of green beans at a ratio of 1:1, and then follow the normal soymilk production process to complete;
3. Put the prepared frozen soy milk with pork skin into a bowl, add appropriate amount of salt and other seasonings, cool it and put it in the refrigerator (so that it can be kept at room temperature in winter), and wait for it to solidify;
4. Freeze the solidified meat and cut into small pieces, and then add the dipping sauce made by yourself; I use red oil, minced garlic, light soy sauce and vinegar to make a dipping sauce of minced garlic and red oil.