Meat Jelly
1.
Wash the skin
2.
Blanch the water in a pot under cold water, pour a small amount of cooking wine into the pot, blanch the fat froth, remove the skin after the water is boiled and wash
3.
Put the cleaned skin on a cutting board and scrape off the fat on the skin with a knife, so that the frozen skin will be translucent and clear, and the skin will be more vigorous.
4.
Remove the oily skin and cut into long strips of the same size
5.
Shred
6.
Spare after cutting all
7.
Fill the pot with clear water, pour the meat skin into the pot, turn on high heat, boil, put pepper, aniseed, cooking wine, ginger slices in the pot, skim the froth, adjust to medium heat and cook until the soup is gelatinous
8.
Remove the condiments such as green onion, ginger, pepper, aniseed, adjust a low heat, cover the pot and boil to thicken
9.
Boil the meat skin soft and rotten, it will break when clamped with chopsticks, and the soup can be turned off if it is thick, pour it into a basin to cool and put it in the fresh-keeping layer of the refrigerator. The next day you can eat it with a knife
10.
You can pour them out together and let cool in the refrigerator, or you can separate the holes and the skins. I put them on the plate separately for easy cutting.
11.
Slice and eat
Tips:
Be sure to add enough water when filling the water. I fill the pot so that it doesn’t overflow. The soup is finally boiled into a gelatinous shape. It will be sticky so that it will taste very chewy, otherwise the taste will not be good.
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