Main ingredients

Pork 1000 grams

Accessories

Eggs

2 pieces

Egg white

1

Tomatoes

250g

Snow peas

(canned) 15g

Lettuce

100g

Carrot

50g

Celery

25 Grams

Onions

50 grams

Gelatin

50 grams

Celery leaves

< p>10 grams

Seasoning

Salt

Adequate amount

MSG

A little

Clear soup

(Chicken soup) appropriate amount

Horseradish sauce

125g

How to make pork jelly

< p>1. Wash the lean pork and remove the fascia; peel the onions, pick the tendons from the celery and wash them; peel the carrots and wash them.

2. Boil the eggs, remove the shells, and cut them into round slices; soak the eggs in cold water for 40 minutes until soft, and decant the water.

3. Pour water into the pot, add onions, celery and whole carrots, bring to a boil, add lean pork, when the water boils again, skim off the foam, move to warm heat and simmer; carrots After cooking, take it out immediately, dry it, and cut it into flower-shaped slices; cook the lean pork, cut it into slices, and set aside.

4. Pour the broth into another pot, put in the soaked knotty slices, add egg white, stir it with a whip, and simmer over low heat for about 1 hour. (It is best to keep the heat as if it is not boiling.) When the soup is clear, add MSG and refined salt, filter it once with clean gauze, put it into a clean container, and let it cool for later use.

5. Place the pork slices, peas, carrot blossoms, egg slices, and celery in a special mold for making jelly in the refrigerator. Pour in the chicken broth and cool it in the refrigerator for a few minutes. Wait for the main ingredients to mix. After the ingredients are condensed, pour in the remaining soup and put it in the refrigerator to cool down again.

6. When eating, place the pork jelly on a plate, surround it with tomatoes and lettuce leaves, and serve with horseradish sauce.