Jelly
1.
Material preparation: pig skin, tangerine peel, star anise, ginkgo, bay leaf, cold soy sauce, white chrysanthemum, globe amaranth, spinach, carrot, purple cabbage
2.
Add appropriate amount of water, put the raw pig skin into the pressure cooker without a lid and boil for 2 minutes to remove
3.
Shave fat and eyebrow clip to remove hair from pigskin
4.
The spices are put in the simmering box.
5.
Cut the skin into thin strips and add 2 times the amount of water to the pig skin in the pressure cooker to cook for 10 minutes.
6.
During the preparation of the vegetables, cut into small dices
7.
The food processor stirs the vegetable juice into the desired color.
8.
Scented tea skin jelly: After soaking the chrysanthemum Thousand Days red, put four-fifths of the boiled skin jelly into a small tea bowl
9.
Put it in the refrigerator for an hour, take it out and pour in the spinach juice. Put it in the refrigerator again.
10.
Colorful skin jelly: add vegetable juice, soy sauce, and original color to the cooked skin jelly into five colors
11.
Put each layer in the refrigerator and then pour the next layer. Pay attention to the gradation of colors.
12.
Double-color skin jelly: mix the remaining skin jelly with soy sauce and put half of the container first.
13.
Let it cool before pouring the original color skin on it
14.
The skin jelly of the three methods is cut or upside down and served on a plate. If you like to adjust the juice, you can add red oil garlic to taste, and you can eat it.
