1. The pigskins are bought from the supermarket and have been processed very cleanly. You only need to wash them carefully with warm water when you go home.
2. Put cold water in the pot, put the cleaned pig skin into the pot, add sliced ginger, green onion, star anise and a spoonful of cooking wine, boil on high heat and turn to medium-low heat and cook for 15 minutes.
3. After skimming the scum, take out the skin of the meat, rinse it with hot water, and scrape off the thick layer of fat on the inside of the pig skin. Don't waste this layer of fat. Refining it into oil makes the cooking delicious. .
4. Rinse with hot water again, put it in a ventilated place, let the moisture on the surface dry, and cut into silk for later use.
5. After washing the spinach, put it in a pot of boiling water and blanch it for a while. Put the hot spinach into the wall breaker, add a small amount of water, and beat into spinach juice. Use after filtering.
6. Take 200 grams of cut pork skin, green onion leaves (remove the white part) and peeled ginger slices and put them into the wall breaker, add 600 ml of spinach juice, and beat them into green spinach puree.
7. Pour the mashed spinach into an oiled container and put it in the refrigerator to freeze.
8. The ingredients in the main ingredient are the original color aspic. All the ingredients in the main ingredient are crushed in a wall breaker, and also put in an oiled container and refrigerated overnight.
9. After the aspic is solidified, take it out, cut into thick slices, and then cut into square pellets, or cut into your favorite shapes.
10. The sauce and ingredients in the auxiliary materials are mixed in a bowl and then poured on the meat jelly, or it can be served with the meat jelly for dipping.
The meat skin can be chopped while it is hot, and the meat skin does not need to be shredded too finely. The wall breaker is very powerful, and large pieces of pig skin can also be broken!
When making spinach juice, you don't need to add too much water, as long as the wall breaking machine can rotate, the thicker the juice, the more vivid the color of the skin jelly.
Spinach must be blanched first and then beaten into juice, so that the oxalic acid is removed so that it will not become astringent.