In the primary color jelly, add some vegetables or beans, and it becomes vegetable jelly. The elastic jelly is wrapped with carrots and soybeans, which looks particularly crystal clear. Not only the taste is tough, but also it can bring back the smoothness and softness of the skin.

Mix a bowl of sauce, add some pepper, and put a small piece of creamy fish in your mouth. Cool and greasy, with the taste of ginger, garlic, onion, vinegar and pepper, refreshing and delicious, fresh and sweet.

condiments

pigskin

600 grams

carrot

30 grams

pea

30 grams

corn

30 grams

condiments

Proper amount of salt

Vinegar 10g

Sugar 3g

Soy sauce 15g

Chili oil 4g

30 grams of garlic

Practice of vegetable skin freezing

1

raw material

2

Soak the skin in clean water for more than two hours.

three

Clean the skin

four

Add water to the pot and add skin, and cook for 10 minutes from the beginning.

five

Take out the skin, wash it with clear water, and then put it on the chopping board to scrape off the oil on the skin.

six

Wash with warm water, add new water to the pot and heat it. Put the skin in and cook 10 minutes.

seven

After the cease-fire, peel off the skin and wash it thoroughly with water.

eight

Cut the meat into filaments.

nine

Put it into the pot, add water 5 times the weight of the skin again, and skim off the floating foam on the surface after boiling, so that the pigskin jelly will be very transparent. Turn to low heat and cook for about 1 hour.

10

Add carrots, peas and corn after cooking, and turn off the heat after cooking for 5 minutes.

1 1

It is best to use a soft plastic box to pour out the cooked soup and put it in the refrigerator, so that the frozen skin can be easily taken out after solidification.

12

Frozen skin tastes light. It is best to mix some juice when eating: vinegar, sugar, soy sauce, Chili oil, garlic, mix well and pour it on the frozen skin.

skill

The key to making jelly is to soak it twice and wash it three times.