pattern meat jelly
I make meat jelly every year during the Spring Festival. This year, I am thinking about making something different. I try to add green beans and carrots. It is not only beautiful in appearance, but also more nutritious. I believe that such a festive cold dish will add joy to the festival. atmosphere!
Recipe Recommendations
- pork skin 500 grams
- carrots one
- green beans 100 grams
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for pattern meat jelly
1
Wash the skin of the meat and remove hair and grease. I had it shaved by the butcher. If there is anything that hasn't been cleaned, you can clean it again after taking water.
2
Wash star anise, cinnamon, and slice ginger.
3
Add water to the pan, add the meat skin, ginger, and wine. Bring to a boil over high heat, skim off the foam, and cook over medium heat for 10 minutes.
4
Drain out the skin and rinse it with cold water.
5
Use tweezers to pull out the fur again, and use a knife to remove the grease from the corners when the meat skin is slightly cold.
6
Shred all the meat skins.
7
Put the meat skin into a pressure cooker, add water until it has just submerged the meat skin, and add the star anise cinnamon ginger slices.
8
Fire the fire for 10 minutes, turn it to low for 30 minutes.
9
Carrots are carved into petals.
10
Pour into the soup pot and cook for 10 minutes.
11
Add green beans and cook for 5 minutes.
12
Pour out and drain.
13
Open the pressure cooker and remove the ginger slices, star anise, and cinnamon, drain the water over high heat, add the green beans and cook until thick.
14
Put the carrots into a rectangular container.
15
Put the cooked meat skin into a container, place it in the refrigerator, and you can be sliced and put on plates the next day.