Meat Jelly

Meat Jelly

1. Pour cold water into the pot, add water and cooking wine to the cleaned pork skin and boil for another 3 minutes.

2. Skim the foam from the pot.

3. Rinse the cooked skin with clean water.

4. Use a knife to carefully remove the fat on the skin, and then pluck all the fine hairs on the skin.

5. Cut the skin into thin strips.

6. Weigh the skins and pack them with plastic wrap according to 150 grams per serving. If you can't use them up, freeze them and take them out when needed.

7. Take a portion of meat jelly and put it into the Gobo breaker.

8. Add salt, then pour in 1000ml of water.

9. Use the "rice paste button" of the Gobo wall breaker to start it with one button, or use the stirring function of other wall breakers to mix until there are no obvious particles.

10. At the end of the procedure, remove the lid.

11. Pour into a square bowl and let cool. Cover with plastic wrap and store in the refrigerator overnight.

12. Take out the refrigerated skin and freeze upside down and cut into pieces.

13. Adjust the sauce according to personal preference, drizzle and serve.

Tips:

Tips:

1. The wall of the square bowl can be smeared with a little cooking oil in advance, so that it is convenient to pour out when it is inverted.

2. The fat on the skin must be removed to make the skin jelly with crystal effect.

3. The sauce can be seasoned with light soy sauce, balsamic vinegar, garlic, and chili.