With pig skin made out of "jelly", no fat, especially refreshing to relieve fat, in the north of the Chinese New Year festivals or home to the guests are always missing this dish of wine. The following is the specific method of making "pork skin jelly".

Materials: 1 catty of pork skin, 1 carrot, 150 grams of greens

Boiling seasoning: 1 section of green onion, 1 dashi (as well as pre-cooking seasoning: 10 grams of cooking wine, 1 green onion)

Dipping ingredients: 10 grams of soy sauce, 2 grams of chicken essence, 3 cloves of garlic, 3 grams of chili oil, 1 gram of sugar

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2. pot of water, put the pork skin into the pot, put a large onion, cooking wine 10 grams of high-fire boil, water boiled on high heat for 10 minutes or so can be, fishing out, while the heat of the pork skin on the inside of the fat scraped down, and then cut into and chopsticks thickness of the strip.

3. Then put 2 tablespoons of white vinegar to it after scratching for a while, rinse with hot water into the pot, add the right amount of water, the pork rinds poured inside (pork rinds and water ratio of 1:3), put 1 big spices and scallions, boil and turn to low heat slowly simmering on about one or so.

4. Simmering jelly at the same time, we cut the carrots into pieces, cut into segments of bok choy, and then into the soybean milk machine into the juice pour out and filtered spare.

5. 1 hour we pour the boiled jelly into a plastic box or a large bowl, and then the carrot juice and vegetable juice into the jelly respectively, mix well with chopsticks and then cool, and then refrigerated until solidified.

6. Take out the solidified pork skin jelly and cut it into pieces, then pour the sauce over it and mix it briefly, then you can eat it, sliced and diced as you like.