There are three types of meat jelly, one is skin jelly, which is the skin on the inside, the other is mud jelly, which is not transparent, and the other is clear jelly, which is transparent.

The previous steps are the same.

First, wash the meat skin, put it in a pot and cook it, take it out and pull out the hair, and use a knife to scrape off the oil and minced meat on it.

Then cut into 0.5cm wide and 3cm long. Put it into the boiling water to start freezing, add a little salt, it must be very little.

Just boil it for about 1 hour

Pour it into a container and let it cool. After it settles, if you want to eat it clear, use a spoon to scoop out the upper part, scoop it out slowly, do not If it is muddy,

The muddy part is the lower part close to the skin of the meat.

The skin jelly is the part with the skin at the bottom.

If you want to make good jelly, you should pay attention to two points.

First, choose the thicker skin.

The second is the cooking temperature, which should be adjusted according to how much skin you have. The soup will be ready when it starts to turn milky white.