The key to making good crystal meat jelly is: one soak, two boil and three clean up. Use these three strokes, so you get the master-class crystal skin jelly.

One bubble: this is a step that we are more likely to ignore, the meat skin to use. Be sure to use water to soak for two hours, conducive to the next step of scraping oil, hanging skin. The meat skin will not be so raw, the operation is also easy.

A cleanup: before the meat skin is put into the pot, use a vegetable knife to scrape off the skin of the pig hair, grease, dirt. The cleaner you scrape the grease, the clearer the soup will be.

One boil: add water to the pot and put in the meat, counting from the boiler, cook for 10 minutes, cease fire

Second cleanup: pull out the boiled meat into warm water to wash, and then put on the board to scrape off the oil on the meat

Second boil: once again, the pot of water to add the boiler, put the meat, and then boil for 10 minutes.

Three cleaning: fishing out the skin of the meat also put into the warm water to wash, once again well cleaned. Then shredded into the pot to cook for about 1 hour, you can become crystal clear meat skin jelly This is the original color jelly, also known as white crystal jelly. When making jelly, the fat and grease on the meat skin must be removed cleanly, which is not only good for health, but also not greasy and not greasy, which is the key to make the taste enhancement. The skin of the meat should be cut as finely as possible, the finer the better the result. Meat skin jelly contains a lot of collagen, which has a certain protective effect on women's beauty and on the human heart.

Because of the crystal meat jelly flavor is light, eat when the best mix some sauce: vinegar, sugar, soy sauce, chili oil, garlic, mix well and drizzle on the jelly.