Good Fortune---roasted Meat Jelly
1.
If there are bristles on the back of the skin, you need to burn it off with a fire, then carefully scrape it with a knife, and wash it, put it in boiling water and cook until the skin is rolled up, remove it
2.
Scrape off the grease that is close to the skin of the meat, without residue
3.
Then cut the skin into small cubes
4.
Put it in the pressure cooker, add 1.5 times the water, pour soy sauce and cooking wine
5.
Add salt
6.
Add green onion and ginger
7.
Throw in an anise
8.
Pressure cooker for 15 minutes
9.
To cook the soybeans at this time, the soybeans need to be soaked in clean water 4 hours in advance until the skin swells
10.
Put the soybeans into boiling water
11.
Season with salt and cook until the beans are cooked
12.
At this point, the meat skin has been processed. After it has cooled slightly, remove the green onion, ginger and star anise. Pour the meat skin and gravy into the mold. Sprinkle the soybeans at will. Carefully put it in the refrigerator and freeze until solidified. Gently lift from the mold when it is demolded. It is easy to demould.
Tips:
1. In order to facilitate styling and demoulding, the meat jelly needs to be made "firm", so the amount of water should be controlled well.
I think the ratio of skin to water is 1:1.5.
2. The scallion and ginger will be picked out before being poured into the mold, so cut into large pieces.