1. Wash the pigskins and put them in a pot, add water that hasn’t passed the pigskins, and bring to a boil. Turn to low heat and cook until you can gently insert them with chopsticks.
2. Pick up the pigskin and scrape off the grease on it with a knife. Don't pick it up at once, scrape one piece at a time.
3. Scrape off the grease and wash it with warm water. The cleaned pigskin does not have any oil at all, and the white ones are shaved off, which is very shiny and shiny.
4. Then cut into small pieces and put it in the pot, put in the water that has not been used for pigskin, add a piece of ginger, add salt, old wine, etc. to season, cook until the chopsticks will break when you clamp it, then turn off the heat (not too much water)
5. Then pour the boiled pig skin and soup into the soymilk machine, select the rice cereal function, make a paste, and pour it out
6. Take another small bowl and add a spoonful of matcha powder, then add two spoons of pig skin paste, mix well and add to a large bowl, it will become green pig skin paste (the amount of each color can be made according to your preference)
7. Then filter it with a sieve to filter out the residue
8. Cut the pumpkin into the steamer and take it out after steaming
9. Put it in a bowl and crush it, then use a mixer to make a puree. The beaten mud is very delicate. Then add half of the remaining white pigskin paste, stir evenly, and serve as a yellow pigskin paste (pumpkin can be directly pressed into puree without being beaten)
10. Filter again in the same way to remove the slag
11. You can use a spoon to move it back and forth in the sieve. The squash is more delicately pureed, and it is basically fine without filtering. Of course, filtering is better. If it is pressed into mud with a spoon, this step cannot be saved. If it is pressed into mud, there will be a lot of scum
12. The pigskin paste of three colors is ready
13. Take out the container, pour the green pigskin paste first, pick out the air bubbles on it with a toothpick, then cover with plastic wrap and let it cool, then put it in the refrigerator for half an hour and take it out
14. When freezing, put the other two colors of pigskin paste in warm water to keep the water warm.
15. After taking out the frozen green pigskin jelly, pour white pigskin paste on it. Be sure to touch the surface of the pigskin jelly to see if it is frozen well. You can pour it after it is frozen, and the pigskin paste should not be too hot, just normal temperature. If the temperature is too high, cool down with cold water before pour. After pouring it, let it cool, cover it with plastic wrap, put it in the refrigerator for half an hour, and take it out
16. Pour the yellow pigskin paste in the same way, cover it with plastic wrap and put it in the refrigerator after cooling. It's fine to refrigerate, no need to freeze. Refrigerate until set, you can put it overnight before taking it out
17. Put the frozen pigskin jelly into warm water to warm it up, let the surrounding and bottom melt a little, and then release it upside down (the melting time should not be too long, pay attention to observation)
18. Invert the mold and cut into pieces. If there is a layer in the middle of each color, soak it in hot water with a knife for a few minutes, then wipe off the water and slowly draw across the layered area. It melts little by little, and it will solidify in a few minutes
19. Cut into pieces and press them into the shape you want with a mold. When eating, use light soy sauce, vinegar, sesame oil and chopped green onion to pour on it and you can eat it.
Tips:1. Pay attention to observation when making it, this is mainly controlled by temperature, so during the process of making it solidified, use hot water to warm it up, and when you put it in the refrigerator, you must also deduct the time. It will be very hard and the texture will not look good. After all, it must be refrigerated instead of frozen;
2. Adjust according to personal taste, add seasoning according to your needs when cooking.
