Colorful meat jelly

Overview

Chinese New Year is coming soon, let’s use colorful vegetables and fruits to make a high-looking pork skin jelly! However, for the sake of health, no matter how delicious the pork skin jelly is, you should eat less. It is especially recommended that people with high blood pressure should not eat it

Tags

• cold dishes
• chinese banquet
• children
• afternoon tea
• summer recipes
• autumn recipes
• nourishing yin
• braised aniseed
• chicken essence
• garlic
• ginger
• green leafy vegetables
• onions
• pork rinds
• salt

Ingredients

Steps

1. 1 Prepare washed green leafy vegetables, fruits and vegetables with rich colors. In short, just choose the vegetables you like! Slice ginger and wash pork skin with hot water

   

2. 2 Prepare a pot, put the pork skin and cold water into the pot, bring to a boil and cook for 3 minutes before taking it out

   

3. 3 Use a knife to scrape off the fat on the surface of the pork skin, and then remove the white meat inside. Use tweezers to pull out the pig hair on the surface. At this time, the pig hair is easy to pull out

   

4. 4 Use scissors or a knife to cut the pig skin into strips, put it in hot water and wash it repeatedly and rinse it several times until there is no oil on the water. Rinse off the fat. This will make the pork skin soup very crystal clear when frozen

   

5. 5 Prepare a piece of gauze to wrap an appropriate amount of braised aniseed ingredients tightly. However, I personally don’t like the taste of aniseed ingredients, so I didn’t add more ingredients when I made it the second time. The advantage of not adding more ingredients is that the color of the meat skin will be more crystal clear after it is frozen

   

6. 6 Put the pork skin strips, marinated buns, scallions and ginger slices into a cooking pot, add water twice as high as the pork skin and bring to a boil, then reduce the heat to low and simmer for 10 minutes, then remove the marinade, ginger and scallions and discard

   

7. 7 Simmer until the soup is very thick and the skin strips are very tender, then turn off the heat and keep it warm, ready to make various fancy skin jelly

   

8. 8 Blanch green vegetables first. If they are purple potatoes and carrots, they should be cooked in a pot and sieved into puree before use

   

9. 9 Squeeze out the water from the blanched green vegetables, put an appropriate amount of cooked pork rind strips and soup into a food processor and beat into a paste, pour it into a large bowl and set aside. The method for other colors of pork rind juice is the same

   

10. 10 You can prepare clean and sterilized glassware or silicone molds, mousse cups, or jelly cups. First pour a pig skin juice of your favorite color into the vessel

    

11. 11 Take an appropriate amount of pork rind strips and soup and put it into a food processor to make white pork rind juice. Pour into a large bowl and set aside

    

12. 12 After it is frozen, pour another color of pork rind juice. Pay attention to the semi-cool state before pouring it on top of the pork rind jelly of the previous color. Do not pour it in when it is very hot. This will easily change the original color of the first layer of pork rind jelly to another color

    

13. 13 After the whole thing has solidified, slowly remove it from the mold and cut it into any shape you like. When eating, you can dip it in vinegar, sesame oil, and spicy oil

    

14. 14 Picture of finished meat jelly made from mousse cup

    

15. 15 Picture of the finished meat jelly with four colors

    

16. 16 Picture of the finished product of strawberry meat jelly