Homemade skin jelly

Overview

Pork skin jelly is indispensable in Dayan. It is clear and smooth, has a chewy texture, is greasy and refreshing, and is very popular in cold dishes.

This is the shredded pork skin that was packed last time. It is divided into 3 bags. It is very convenient to use 1 bag at a time. Add appropriate amount of water.
Steam in the pot for 2 hours, take out and cool thoroughly.
Take out the frozen pork skin and cut it into pieces. Cut off the four sides first.
Then cut the big piece in the middle into two equal pieces (due to the distance, the front piece appears larger, but they are actually equal.
Then cut one of the pieces into moderately thick slices. I used a wavy knife to make the pattern look better.
Take a "good luck" plate and arrange the frozen pork skin slices one by one.
Put the smallest sauce cup in the middle of the plate, the skin will be jelly-free and the taste will be elastic.
Place another plate of transparent pig skin jelly towards the edge of the plate. The transparent pig skin jelly is smooth and chewy.
Put it into a saucepan and dip it into the skin jelly.