Prepare the ginger and add it into clean water.
Add chopped green onion and Sichuan peppercorn, let soak for a bit.
Cut the meat into small pieces, in which the proportion of fat to meat ratio is about 3:2.
Then use a kitchen knife to shred the meat to look like the picture above.
In a large bowl, add salt, sugar, sesame oil, cooking wine and corn starch to the meat, stir well.
Pour the soaked onion, ginger, Sichuan peppercorn into the bowl through a strainer. Add it slowly several times while stirring.
Stir until the meat is pasty.
Take out the frozen skin jelly and chop it
Add to the meat and mix well, put in the refrigerator.