Cooking Steps

1. 

   Step1:Remove the fat from the shredded meat. Put water in the pot. Blanch the skin of the mea

2. 

   Step2:Then put the cut meat skin in the pot and cook it. Add salt and cooking wine. Turn the heat to low and simmer for 1 hour until the soup is milky white

3. 

   Step3:At the same time of pork skin, let the eggshell go and disinfect in wate

4. 

   Step4:In another pot, boil water. Add carrots, corn and peas and blanch them. Remove and set aside.

5. 

   Step5:Pour the cooked broth into a bowl. Add some chicken essence and mix well.

6. 

   Step6:Pour the meat skin soup into the egg shell. Add the color vegetable with blanched water. Let it cool and refrigerate for 2 hours. Take it out and peel off the egg shell.