Homemade Jelly

Homemade Jelly

1. Thaw the skin, blanch the skin with cold water, and cook out the oil and impurities

2. After cooling, the fat and remaining hair must be cleaned up so that the taste will not be affected.

3. Cut into 5mm wide strips as shown

4. Put cold water and the cut meat skin in the pot, the water is about 2 times higher than the meat skin

5. Skim the foam after boiling

6. Turn to low heat, cover and simmer. Boil wow wow wow wow wow ~~

7. Boil the skin until the water and the skin are basically flush, add the old soy sauce and toning. If you like crystal skin jelly, you can leave it alone. I generally don’t like to add seasoning to the skin jelly. Keep it pure.

8. After letting it cool, it will solidify into skin jelly. Use a toothpick to draw a circle around the edge to peel off the skin jelly. Eat as you like, cut and adjust, everything as you like~