1. You can prepare washed green leafy vegetables, vegetables and fruits with rich colors, in any case, just choose the vegetables you like! Slice ginger, wash the pork skin in hot water
2. Prepare a boiling pot, put the pork skin and cold water into the pot and boil for 3 minutes, then take it out
3. Scrape the grease on the surface of the pork skin with a knife, and then remove the white meat inside. Pull out the pig hair on the surface with tweezers. At this time, the pig hair is easy to pull off.
4. Use scissors or a knife to cut the pig skin into strips, put it in hot water and repeatedly rub and rinse several times. There is no oil on the surface of the water. Wash off the oil. This will make the boiled pork skin soup become crystal clear after it freezes. Cut through
5. Prepare a piece of gauze to wrap the right amount of lo-mei aniseed tightly, but I personally don’t like the taste of aniseed, so when I make the second time, there is no enlargement. The advantage of not making it is that the color of the meat skin becomes more crystal clear after it is frozen.
6. Put the pork scallops, marinated bag, green onion, and ginger slices into a boiling pot, add water twice as much as the skin and bring to a boil. Turn to low heat and simmer for 10 minutes. Remove and discard
7. Stew until the soup is very thick, and when the leather strips are rotten, you can turn off the heat and let it warm up, ready to make various fancy skin jellies
8. The green vegetables are blanched first. If they are purple sweet potatoes and carrots, they must be boiled in a pot and then sieved into puree
9. The blanched green vegetables are squeezed out of the water, and the appropriate amount of boiled pork skin strips and soup are put into a food processor to be mashed and poured into a large bowl for use. The method of other colors of pig skin juice is the same as this
10. Prepare clean and sterilized glassware or silicone molds, mousse cups, jelly cups, and pour a pigskin juice of your favorite color into the utensils.
11. Take appropriate amount of pork skin strips and soup into the cooking machine to make white pig skin juice and pour it into a large bowl for later use
12. After it is frozen, pour the pigskin juice of another color, pay attention to the half-cool state, and then pour it on top of the pigskin jelly of the previous color. Do not pour it in when it is very hot. This will make it easy to put the original The color of a layer of pigskin jelly becomes another color after hot
13. After the whole solidification, take it out from the mold slowly, cut it into your favorite shape and put it on the plate. When eating, you can dip it in vinegar, sesame oil, or spicy oil.
14. Finished picture of meat skin jelly made from mousse cup
15. Four-color collocation of meat skin jelly finished picture
16. Strawberry Pork Jelly Finished Picture
Tips:1. Green leafy vegetables, vegetables and fruits with rich colors are all OK
2. The pigskin must be washed repeatedly in hot water and then rinsed several times. There is no oil on the surface of the water. Wash off the oil. This will make the boiled pork skin soup become crystal clear after it freezes.
3. Like me, those who don’t like marinated ingredients can leave it alone. Pigskin juice looks better.
4. The green vegetables should be blanched first. If they are purple sweet potatoes and carrots, they should be cooked in a pot and sifted into puree before use.
5. Jelly cups, mousse cups, and silicone molds are easier to demold
6. Note that if another type of pigskin juice has solidified at this time, you can put some water in the pot, put the bowl of pigskin juice in the pot, heat it with a water bath, and then put it in a semi-cool state before you can pour it into the pot. Do not pour the pigskin jelly in one color on top of it when it is very hot, it will easily change the original first layer of pigskin jelly into another color
