Pagoda Jelly

Pagoda Jelly

1. Ingredients: sliced green onion, sliced ginger, pepper, star anise, cinnamon, and cumin wrapped in gauze for later use.

2. The pigskin is scraped off the white grease, cleaned, and placed in a pot of cold water.

3. After boiling, cook for two or three minutes and remove.

4. Scrape off the grease again and wash it clean. Add about 15 grams of edible alkali to the pigskin.

5. Pour in warm water and rub it a few times to wash off the grease.

6. Wash twice more and become no longer smooth, indicating that the grease has been removed. Wash until the water becomes clear and fish out.

7. Cut evenly into small strips.

8. Add water to the casserole and add the pig skin.

9. The big fire opens the incoming bag. (If you want a crystal skin jelly pack, you can ignore it)

10. Turn to low heat and cook for two hours.

11. Finally add the right amount of salt.

12. Pour the soup into the Sifang Pagoda mold, let it cool, and put it in the refrigerator until it solidifies.

13. The mold is buckled upside down in the tray and blown down with a hair dryer to demold. A few strokes still maintain the shape of the pagoda. Just adjust the sauce as you like.

14. Finished picture.

15. Q elastic muscles, beauty and beauty.

16. Finished picture.

Tips:

Mold: Four-corner pagoda meat mold. It can be made into pagoda meat, cold dishes, rice and other shapes.
Pigskin oil must be removed cleanly, and the taste will be more elastic and solidified. The material package can be ignored according to personal taste, and the cooked product is colorless and transparent, and it is also very beautiful.