Osmanthus Crystal Peel Jelly

Osmanthus Crystal Peel Jelly

1. Put the meat skin in a pot of clean water and boil it for a while, take it out, and use a knife to remove the fat from the skin. It must be cleaned. This is a key step! The picture shows a clean skin.

2. Cut the skin into meat strips.

3. Put clean water in the pressure cooker, pour in the cut pork skin. A few slices of ginger, a little salt, 20 minutes after the pan is aired.

4. After 20 minutes, deflate and slowly open the lid.

5. The heat is slightly higher, and the juice is slowly taken in to make the juice thicker.

6. Gently stir the soup in the pot

7. Sprinkle some sweet-scented osmanthus into the pot

8. Turn off the fire after the fragrance of osmanthus wafts out

9. Pick out the ginger slices in the pot, let the soup in the pot cool, pour it into the container, and put it in the refrigerator

10. The shadow of sweet-scented osmanthus can be vaguely seen in the container.

11. This is a frozen jelly

12. Slice into a plate and serve with condiments.

13. Finished picture

14. Finished picture

15. Finished picture

Tips:

One: The skin must be cleaned after being cooked for a while!

Two: The clean water in the pressure cooker can be put in discretion, not too much, just spread over the skin of the meat with one finger.

Three: As for the condiments, I usually use a little light soy sauce, balsamic vinegar, minced garlic, a little diced shallots, and a little sugar. But you can also match it according to your own preferences.