Color skin jelly(mei rong jia pin cai se rou pi dong )

Color skin jelly

Introduction:

Production steps:

Step 1: wash the skin.

Step 2: put the skin of the meat into the pot and bring to a boil.

Step 3: take it out and put it in cold water.

Step 4: scrape the fat and pig hair off the skin one by one.

Step 5: cut the skin into small pieces and clean again until there is no grease.

Step 6: put the skin into the pot, add the scallion, ginger and star anise.

Step 7: bring to a boil over high heat and turn to medium heat for about 30 minutes.

Step 8: gently insert the skin with chopsticks. If it is easy to penetrate, it will be cooked!

Step 9: pick out the scallion, ginger and star anise from the cooked skin.

Step 10: put the cooked skin and soup into the blender.

Step 11: stir until juicy.

Step 12: six kinds of jelly juice: spinach, purple cabbage, corn and carrot are pressed into juice respectively; the ratio of vegetable juice and skin juice is 1:1; half a bowl of skin juice with 1 teaspoon of soy sauce will turn brown, and the original juice will turn milky white after cooling. (if you like dark color, you can add 2 spoonfuls of soy sauce as appropriate.)

Step 13: put all the mixed color vegetable juice into the large container one by one. (remember, put in a layer, and then put the second color after curing. This is a slow work, ha ha...)

Step 14: after curing, you can cut into pieces, sprinkle with your favorite juice and eat!

Materials required:

Pigskin: right amount

Spinach juice: right amount

Purple cabbage juice: right amount

Corn juice: right amount

Carrot juice: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Star anise: right amount

Note: if the prepared juice is zero solid in advance, it can be put into the steamer to keep warm. It's better to take out another kind of skin and meat juice.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mei Rong Jia Pin Cai Se Rou Pi Dong