Two-color Skin Jelly
1.
After removing the remaining hair from the pigskin, shave and clean it, then put it in a boiling pot and cook it.
2.
Remove excess fat from the boiled pigskin, wash and cut into small cubes for later use.
3.
Put the cut pork skin into a boiling pot and add 3 times the water, then add some green onion, ginger slices and the skin to cook.
4.
Do not remove the shallots and ginger slices after cooking.
5.
Cook the meat slices until it is thick and creamy, turn off the heat, take half of the meat skin soup and pour it into a container, refrigerate and let cool.
6.
Put the remaining half in a small amount of soy sauce and boil and turn off the heat.
7.
After the rind soup in the container is solidified, pour the other half of the rind soup with soy sauce and let it cool and solidify, then slice it into the seasoning and eat.
Tips:
1. After the pig skin is cooked, the excess oil must be removed, so that the skin jelly will be refreshing.
2. The second layer of skin jelly soup must be frozen and solidified before the first layer of skin is frozen, and the temperature of the second layer of skin jelly soup should not be too hot, so as not to melt the first layer and mix the two together.
