1. Choose fresh pig back skin, which is flat and even in thickness. Wash and scrape the skin, remove the grease and cook for 15 minutes (put in the cooking wine), remove the grease and wash, and cook until it can be squeezed in cold water and cut into strips.
2. Cut the pig skin into strips.
3. Add an appropriate amount of water to the food processor, and then add the pork skin strips.
4. I chose Soy Milk Dang.
5. (I like to use a food processor to make skin jelly, and often change it) to make a fine paste.
6. Take out the pigskin paste and divide it into 3 equal parts (optional). One bowl is natural color, one bowl is prepared for green tea powder, and the other bowl is purple potato powder.
7. Put a little water in the green and light purple colors, and then add them to the pig skin paste and stir well. Otherwise, it will be difficult to mix the green tea powder and purple potato powder directly into the pig skin paste.
8. Find a food-grade plastic box, according to my own creativity, I first use purple color as the bottom (use this large scoop every 2 scoops as a layer) and put it in the refrigerator to solidify.
9. Then add 2 tablespoons of green to the refrigerator to solidify.
10. Then add white (and so on).
11. Serve the frozen skin jelly on a plate (cucumber decoration).
12. The cut skin jelly has a clear texture, so I rolled the bean skin into a flower and sprinkled it with red pepper diced, and mixed it with a small cup of juice.
13. The cut into long strips of skin is jelly tough and waxy, with a novel presentation.
14. Horizontal strips of creative jelly are placed on the plate.
15. The two-color skin jelly placed one by one is so beautiful.
16. The shape I like, the creative two-color skin jelly on the table is very appetizing.
17. Put the smallest dipping sauce in the middle, and the creative jelly in the circle is mouth-watering.
18. The vertical strips feel beautiful and moving.
