The practice of egg soup is not greasy with delicious cold dishes.

1. Prepare chicken jelly raw materials: 1 chicken (about 800g), 300g pigskin, appropriate amount of aniseed and monosodium glutamate, 10g white sugar, appropriate amount of refined salt, onion, ginger and pepper.

2. Wash 1 chicken, cut it into pieces 1.5cm square, wrap the seasoning with gauze, and scrape the pigskin clean. Blanch the pigskin and chicken pieces in boiling water respectively, and then take out the clear water.

3. Scrape the pigskin clean, scrape off the fat, cut it into small strips and wash it.

4. Put the chicken nuggets and pigskin into the pot, add water, add seasoning bag and white sugar, boil, skim off the floating foam, and simmer for about 2 hours. Take out the seasoning package, take out the chicken pieces, add monosodium glutamate and salt to taste, pour into the pot and cool it completely until it freezes.