Colored tundra

1

Be prepared to wash green leaves, have rich colours of fruit and vegetables, and choose the vegetables you like! Ginger slices, pork skin, hot water

2

Get a boiler ready, put pork skin and cold water in the pot and boil it for three minutes

3

Scratch the fat with a knife, remove the white meat from the skin, pull out the pig hair from the face

4

Cut the pig's skin into strips with scissors or knives, wash it in hot water, wash it again and again

5

Prepare a gauze to wrap up a large amount of halogen, but I don't like the taste of it personally, so there's no magnification at the second time. Twilight

6

Put pork peels, halogen packs, onions, ginger slices in the boiler, add two times more than the skin to burn the fire, then turn the fire down for 10 minutes, so that the halogen, ginger, onions can be removed and discarded

7

When the soup is so thick and the leather strips so bad, it'll turn off the heat and prepare for all kinds of platinum

8

Green vegetables start with water, and if it's potatoes, carrots are to be cooked in the pot and sifted into mud

9

The green veggies with the water, and the proper amount of pig's leather, and the soup in the kitchen, they're in the big bowl

10

The glassware prepared for clean disinfection, or silicone molds, moose cups, Jell-O cups, you can pour into the vessel a colored pork juice you like

11

Take a proper amount of pig's leather and soup and pour it into a big bowl

12

When it's frozen, it'll pour into another color of pig skin juice, so it'll be cool, so it won't be hot, so it'll be easy to turn the original pig skin freeze into another color

13

The whole condensation is slowly distilled from the mold, cut into a stylist that you like

14

Moose's thawed meat. Figure

15

A four-colour thaw product. Figure

16

Strawberry skin frozen product

1. Any green leafy vegetables or colorful vegetables and fruits are fine. 2. The pork skin must be placed in boiling water, rubbed and washed repeatedly, then rinsed several times until no oil floats on the surface. Rinse off the grease thoroughly; doing this ensures that the resulting pork skin jelly will be very crystal clear. 3. If you, like me, dislike braising spices, you can leave them out; the pork skin jelly looks even better without them. 4. Blanch the green vegetables first. If using purple sweet potato or carrots, cook them in a pot first, then mash them through a sieve before using. 5. Jelly cups, mousse cups, and silicone molds are all relatively easy to demold. 6. Note: If the other type of pork skin jelly has already solidified by this time, place some water in a pot and put the bowl of pork skin jelly inside to heat it in a water bath. Let it cool to a semi-warm state before pouring it over the previously poured layer of pork skin jelly. Do not pour it in while it is still very hot, as this will easily change the color of the first layer.