Pi jelly should be eaten like this. Here is how to eat pi jelly:

Pi jelly

Recipe introduction The frozen juice that has not been refrigerated and agglomerated can be used directly. If it has been refrigerated and clumps, it needs to be chopped and then wrapped before use.

Materials

2 stock cubes, 40 grams of cabbage powder, 3000㏄ of water

Method

1. Take a soup pot, Bring water to a boil, then add stock cubes and cook evenly.

2. Add agarwood powder to about 150~200㏄ of water (excluding the serving size) to make a simmer, add it to the pot of Step 1 and mix evenly, then bring to a boil and turn off the heat. Let it cool and put it in the refrigerator. , agglomeration is enough.

Crystal skin jelly

Materials

Boar back skin, star anise, cinnamon, ginger slices

Method

1. Wash the pig skin and boil it for 10 minutes, remove it from the cold water

2. Scrape off the fat on the back of the pig skin with a sharp knife. Be sure to scrape it clean, leaving only the light brown pig skin, which will look transparent when viewed.

3. Put the pigskin in a deep bucket, add salt and rub the front of the pigskin until the pores of the pigskin expand.

4. Cut the pig skin into shreds and put it in the pot. Add 3 times the purified water. Cook on medium heat for 60 minutes. Do not turn off the heat. Put the pig skin into a blender and add the original soup. After breaking it, pour it back into the pot and continue. Simmer over low heat for 40 minutes, turn off the heat when the soup becomes white and thick.

5. Pass the thick soup through a sieve, filter out the pig skin and spice impurities, and cool naturally.

6. Refrigerate the naturally cooled soup for more than 6 hours, then slice it into slices, mix with minced ginger and three-in-one oil and serve.

Features: Smooth and chewy, melts in your mouth; can be picked up and tossed with chopsticks for a long time.

Peanut Pork Skin Jelly

Ingredients

Pork skin, peanuts, pepper, star anise, cinnamon, onion, ginger, dried chili pepper, pepper, salt

Method

1. Wash the pig skin, put cold water into the pot, cook over high heat until the pig skin can be easily penetrated with chopsticks, take it out, scrape off the fat while it is hot, and cut into thin strips.

2. Soak the peanuts in water for more than 2 hours, peel off the red coat; put the peppercorns, star anise, cinnamon and dried chili into the seasoning bag.

3. Put the pork strips, peanuts, ingredients, green onions, and ginger into the pot, add twice the amount of water, and cook over high heat until half of the water is consumed, then change to medium heat and continue cooking.

4. When the soup is very thick, pick out the green onions, ginger and seasoning packets, add salt and pepper to taste and turn off the heat.

5. Put it in a crisper while it is hot. After it is cool, put it in the refrigerator to refrigerate and set. Slice or block it when eating. It is best to eat it with dipping sauce.

6. Dipping method: vinegar, light soy sauce, minced garlic, chili oil, sesame oil, mix thoroughly according to personal preference