How to make two-color meat jelly

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  1.This kind of meat is on the skin It has a special stamp for food.I picked it out if it was not easy to scratch.I will deal with it slowly later.Hayou said that it will be easily scratched off after soaking in alkaline water.

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  2.Select the pork skin, scrape it, and remove the hair (some pig skins have a little hair) , turn on the gas stove, scorch it with fire, be careful of scalding your hands, then scrape it with a knife and it will be clean.) Wash it repeatedly, put the skin in a basin and the water will be clean!

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  3. Pour the washed pork skin into the pot and cook for ten minutes, take it out and let it cool slightly!

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  4.Shred the cooked pork skin and remove the fat!

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  5. Pour an appropriate amount of water into the pot, pour the cut meat skin into the pot, and add My favorite aniseed, I added grapefruit peel, bay leaves, angelica slices, star anise, salt, and a little MSG! Simmer over high heat for an hour and the soup will thicken.Pick out the aniseed ingredients!

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  6. Cook the pork skin for an hour and it will be almost cooked.Remove some of it and leave some pure skin in the pot.Pour spinach juice into it, add appropriate amount of salt and MSG, and continue cooking for half an hour!

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  7. Pour the cooked soup and meat skin into the mold, and let it cool naturally in the lunch box!

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  8.The skin jelly will naturally cool down in five hours, (it’s very cold here and we don’t need to put it in the refrigerator) (The temperature in the south is high and needs to be refrigerated.) Just put it upside down and pour it out.The sauce I made was too thick and it was difficult to pour.I used a toothpick to slowly pick it apart from the side and then put it in the mold.Put it on the plate directly.Use a knife to cut the stuff out of the lunch box from the middle and cut it into the shape you like! Arrange on a plate, top with salt, MSG, minced garlic, light soy sauce, and balsamic vinegar.Just season it and eat it, it tastes great!