1. Boil some water in the pot, blanch the rinsed meat skin in boiling water for a while, remove and rinse.
2. Scrape off the excess white grease from the skin and cut into strips.
3. Pour the prepared water into the pot. After boiling, pour in the meat skin and all stews. Turn the heat to boil until the meat skin is soft and rotten, and the soup is thick.
4. Take out the stew in the pot, put it into the fresh-keeping bowl, and let it dry to a low temperature, then refrigerate it in the refrigerator until it is completely solidified.
5. Green beans and other vegetables need to be cut well and then blanched in boiling water for a while. Take out the cut pieces after the frozen skin, add the vegetables, pour in the seasoning and mix well.