1. Wash the pig's back skin and put it in a pot, add cooking wine and boil it softly, remove it and scrape off the grease with a knife and then wash it.
2. Put clean water in the pot and bring to a boil, add cooking wine, ginger slices, and green onions, then add pork skin and cook until it can be pinched and taken out.
3. Remove the grease and rinse for the third time, put it into the pot, and cook for a while but don't let it go bad.
4. Take out the pigs and wash them with water. Such pigskins can also be used directly or shredded and mixed.
5. Cut the pigskin into even filaments.
6. Put the pork skin into the broken wall cooking machine, add an appropriate amount of purified water and salt to make a pig skin paste.
7. The beaten pigskin paste is milky white and very delicate.
8. I still filtered it with a fine sieve, but there was very little residue.
9. Prepare four colors of vegetable powder and put them into small dishes, and determine the amount according to the three colors you need.
10. Add a little water and mix with it separately, otherwise the pigskin paste will be sticky and stir unevenly.
11. Divide the pig skin paste into four equal parts.
12. Add vegetable powders of different colors and mix well.
13. Brush a thin layer of salad oil in a mold, and pour in the pink pig skin paste and refrigerate until solidified.
14. According to the color you need, you can mix and match, one layer is solidified and another color is added, and so on.
15. All the frozen skin jelly is ready.
16. Cut the pieces and put them on the plate. Chuang Zong's skin jelly is beautiful in appearance, gradually approaching, and in different colors.
17. Isn’t it beautiful to cut a smaller jelly? The delicacy of hospitality.
18. This is a top view of the delicate and smooth skin jelly.
19. This creative vegetable powder banquet skin jelly has a high value, refreshing elasticity and excellent taste.
