Finch Skin Jelly
1.
Use eyebrow trimmers to remove hair from pigskin.
2.
Scrape off the excess white grease on the skin.
3.
Put an appropriate amount of water on the pot on the fire, add green onion, ginger, cooking wine, put the raw pig skin in the pot and cook for 10 minutes to remove.
4.
Take it out and shave off the grease again, and rinse it off in clean water.
5.
Cut the processed pigskin into small sections, adjust a little salt, boil on high heat and turn to low heat.
6.
Cook until the skin is soft and the soup is thick.
7.
Wash the spinach, blanch it in boiling water, remove it, and set aside.
8.
Discard the boiled green onion, ginger slices, aniseed, and peppercorns of the boiled pork skin; take out the pork skin and chop it into a blender together with the soup, and stir into a paste of meat.
9.
Mix part of the skin freeze paste with the blanched spinach into a paste, and filter out the vegetable residues. (The ratio of skin jelly to vegetables is 1.5:1)
10.
Spread a little sesame oil on the inner wall of the mold, and put the skin jelly into the piping bag.
11.
Squeeze in 1/3 of the original skin frost paste, cool for a while, then squeeze into the spinach skin frost paste.
12.
Put it in the freezer of the refrigerator until it is solidified, and take it out.
13.
Serve with garlic sauce and other condiments.
14.
The characteristics of this dish: bright color and melt in the mouth.
Tips:
1. When processing the skin, be sure to remove the fat and fat, otherwise the soup will be cloudy and the taste will be greasy
2. The skin paste will solidify soon after it is allowed to cool, so when pouring the sauce layer by layer, make sure that the following materials are still flowing. If it has solidified a little, it can be restored to a flowing liquid state by heating it again.
3. Blanch the spinach beforehand to remove oxalic acid.
4. If you don't have a mold, you can directly use the container to mix different flavors of jelly.
5. Spread a little sesame oil on the four walls of the mold to make the peeling of the jelly easy and fast.
