Rainbow Jelly

Rainbow Jelly

1. Pork skin blanched, scraped off the fat

2. After dehairing and shredding, cook for about 1 and a half hours on medium and low heat, leaving nothing

3. After boiled, remove the skin of the meat, as long as the soup, the skin of the meat plus the rest of the soup, another traditional skin jelly

4. Start to color, red-take half a spoon of Korean hot sauce and fully dissolve it with pork skin soup

5. Let cool and pour into a container

6. Put in the freezer compartment for about 20 minutes

7. Look at the effect after 20 minutes, okay?

8. White-very simple, just add a little salt and sugar to the original soup

9. Pour into the red frozen container and put it in the freezer for about 20 minutes

10. Green-take a small amount of green pepper and cut into small cubes, pound the juice in the garlic pot

11. Strain, use a spoon to press out the remaining juice

12. Pour the meat rind soup. You can use a blender or a juicer, but the amount is too small, so use this original method

13. Pour into a white frozen container

14. Still freeze for 20 minutes, this is the freezing of all three layers

15. The bottom part is slightly sticky. It may be better if you apply layer oil beforehand.

16. Divide and cut into large pieces, much like a rainbow mile

17. Cut into small pieces and serve

18. Come to a close-up, haha

19. It’s upright, doesn’t it look like a tank?

20. It tastes slightly spicy, with little sugar, and the sweetness is not obvious

Tips:

1. Scrape off the fat and oil attached to the pork skin. This step is very important. It is not greasy when you eat it cleanly;

2. After the first layer of skin is frozen and formed, do not pour the second layer of soup too strongly, scoop it in;

3. Do not add any seasoning to the pork rind, so that the soup will remain the original white color. As long as the first step is completed, the frozen product is not greasy at all and does not require traditional seasoning.

4. The amount of vegetable juice used for color mixing should not be too large, otherwise it will affect the solidification.