Colored Pork Jelly

Name: Colored Pork Jelly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork slices; 50g carrot; 50g Purple cabbage; 50g spinach; Some shallot; Some ginger; 2 pcs star anise; Some Cinnamon; Some salt; 5 capsules pepper; Some Soy sauce

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today, when I opened the refrigerator and took out the pork skin jelly I made yesterday, I was shocked looking at this beautiful skin jelly. Yesterday's 4-hour long production process was finally wasted. This nutritious and beautiful skin jelly is definitely a beautiful scenery on the hospitality table. Pork skin contains the same collagen protein as human skin, so it can delay skin aging. The original protein is an indispensable nutrient that constitutes human bones and bones. It can be converted into gelatin during cooking, which can effectively improve the body's physiological functions and the water storage function of skin tissue cells. , Moisturize the cells, prevent premature skin wrinkles, and delay skin aging. At the same time, collagen can also promote the growth of hair and nails. Lysine also plays an important role in the growth and development of children. "

Colored Pork Jelly

1. Wash the pigskin and scrape off the fat, add water and cook for 10 minutes.

2. Wash the blood after cooking.

Then scrape the grease and cut into small strips.

3. Add water and cook for another 3 minutes to remove.

4. Wrap the green onion, ginger, star anise, cinnamon and pepper with gauze into a bag.

5. Add fresh water and boil the meat to remove any blood foam.
Add the ingredients to a boil on high heat, turn to low heat and simmer for 1 hour.

6. The boiled skin jelly is slightly cool, and the soup and meat slices are put into a blender and beaten into a meat paste. Divide the meat paste into 7 portions equal to the vegetable juice

7. Use a blender to beat out spinach juice, carrot juice and purple cabbage juice. The three kinds of vegetable juices of the same amount should be strained to remove the vegetable residues. [Spinach must be blanched first].

8. Take 2 portions, add soy sauce and stir evenly to brown.
Pour it into the fresh-keeping box and put it in the refrigerator to solidify.

9. Bring carrot juice, spinach juice, purple cabbage juice to a boil separately.

10. Take 2 portions of meat paste and add some salt to make it white.

11. Add one portion of the meat paste and stir well.

12. One layer is solidified and then another layer is added, and so on. After adding 5 layers, put it in the refrigerator overnight to reinforce and solidify.

Tips:
The ratio of vegetable juice to meat paste is 1; 1. Wait for one layer to solidify and add another layer. The brown and white ones use 2 meat pastes respectively