Name: Colored Pork Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pigskin; Some carrot; Some spinach; Some Green onion ginger garlic; Some Fennel; Some salt; Some Soy sauce; Some Cooking Wine; The back is for dipping sauce The front is for boiled skin and frozen; Some Green Red Pepper; Some sesame oil; Some Balsamic vinegar; Some Chili oil; Some Pepper oil; Some Sugar

Colored Pork Jelly

1. Material drawing.

2. The washed skin is blanched with cooking wine, green onion and ginger.

3. Cooked pork skin.

4. The cooked pork skin is hot and scrape off the excess fat.

5. Use a small clip to pluck the fur on the pigskin.

6. The completely cleaned pig skin looks like this, without a bit of grease, almost transparent.

7. Shred the pork skin.

8. Wash the cut pig skin several times with hot water, add green onion ginger cooking wine and salt.

9. Take another piece of gauze to wrap the spices.

10. Be sure to tie the knot. Put it in a pot, bring to a boil on high heat, turn to low heat and cook for two hours.

11. Blanch the spinach for later use.

12. Pick up the cooked pork skin to remove the spices, green onion and ginger.

13. At this time, the pigskin was almost melted away.

14. Put spinach and about one-third of the pork skin porridge into the food processor.

15. To make a paste, in order to ensure that there is no layering, it needs to be fully beaten.

16. Pour the paste into the fresh-keeping box. Outside of this box, I made a small pot. After being fully whipped, the batter will have bubbles, so use a spoon to remove it. Let it cool naturally or put it in the refrigerator to let the skin freeze into shape.

17. Carrots are cooked or microwaved or steamed. This work can be done in advance.

18. Put the carrots and the frozen porridge (if this is agglomerated, need to be warmed but not too hot) into the food processor, and beat well and evenly.

19. To prepare the sauce, green peppers, red peppers, shallots, ginger and garlic.

20. Pour on top of the formed green jelly. In turn, you can make the original color skin jelly and the soy sauce color skin jelly.

21. Take out all the condensed skin jelly, slice and place on the plate.

22. Press the garlic and ginger into a puree with a garlic press, and chop the shallots and peppers.

23. Ding-shaped ones seem to look better.

24. The seasoning I used, light soy sauce, sesame oil, balsamic vinegar, pepper oil, chili oil, salt sugar, add the prepared green onion, ginger, garlic and pepper, and mix well.

25. The two shapes of the plate are very beautiful.

26. Pour it on the skin jelly and it's done.

Tips:
1. For the layered jelly, you must wait for the first layer to solidify before pouring it a second time, and ensure that the second layer is not too hot, so that it can be layered.
2. The coloring effect of spinach is particularly good, followed by carrots. Pumpkin can be used. It is estimated that the effect will be better.
3. It can also be made with a soybean milk machine, and the cooking procedure can be avoided, but it is not convenient to make multi-color.

Colored Pork Jelly

Ingredients

Colored Pork Jelly

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