agate two-color meat jelly

1

Scrape the dirt on the surface of the pork skin, then add some Shaoxing wine to boil for about 2 minutes, then remove the slices to remove the fat part, then use tweezers to remove the miscellaneous hair, and then clean it.

2

Cut into one-inch silk while hot.

3

Put it into the soup pot and bring to a boil, remove the foam, and turn to low heat.

4

Cook for about half an hour, add spring onions and ginger over low heat, and cook for about 40 minutes. Add some salt and pepper, not too much. There is still soy sauce when mixing.

5

After the cooked jelly, filter off the skin, place it in your favorite mold or lunch box, put half of it first, and place it in the refrigerator for about 40 minutes.

6

Then add the thick skin juice of the other half of the boiled meat, add some soy sauce and soy sauce to your favorite color, pour the mixed skin juice onto the already formed white meat jelly, and place it in the refrigerator. Refrigerate for about 3 hours.

7

Pour the prepared meat skin juice onto the formed white meat jelly, place it in the refrigerator and refrigerate for about 3 hours.

8

Remove the refrigerated edges slightly.

9

Then cut into thin and thick slices in half. This matter is thin.

10

This is a thick piece, just cut it into whatever you like.

11

Prepare seasonings.

12

Cut the green garlic, hot pepper, and garlic into pieces and place them on a small plate.

13

Add soy sauce, vinegar, sugar, and sesame oil.

14

Then place the meat jelly on a plate and dip it into it while eating.

1. There are many patterns of meat jelly. You can make several kinds at a time. When you cook it, add soy sauce in half and leave half to make it two-color. You can also make double bean jelly or make colorful vegetable jelly. In short, you can use your imagination to make more patterns. 2. If the color of the jelly is transparent like crystal, the main reason is that the heat should be boiled slowly after boiling over low heat. If you want white, cook it on high heat. 3. If you want to eat harder, you can cook it for less time, and vice versa. 4. You can either taste the frozen frozen and serve it directly on the table, or you can eat it with seasoning. 5. The skin of the meat must be handled cleanly when it is delicious. It must be boiled first to remove hair and fat, and then cut and cook again, otherwise it will be greasy with fat. 6. The sauce depends on what you like. Sometimes I will add garlic and chili to make a strong sauce, and sometimes I will make this very light sauce, depending on what you like.