The method of making tri color pigskin jelly

Health benefits

Spinach: Tooth protection, low protein

Ingredients and materials

1 pound of pork skin

Carrot? 2 of them

A small handful of spinach

Moderate amount of scallions, ginger, and garlic

Sichuan pepper, star anise, grass fruit, and fragrant leaves in moderation

Moderate amount of salt and cooking wine

The method of making tri color pigskin jelly

1. First, wash the fresh pigskin clean and soak it in water with some salt for a few minutes before washing. Wash it clean.

2. Put the cleaned pigskin into a pot and boil for 5-8 minutes. When boiling, add cooking wine, scallions, ginger, garlic, and other ingredients. Moderate amount of salt.

3. After cooking, remove the fat and greasy parts from the meat skin, clean the pig hair on the back, fully clean the grease, cut into small pieces and load them into a soybean milk machine. Add twice as much cold water as the meat skin and press the "rice paste" button.

4. Filter the carrot juice and spinach juice in the blender for later use.

5. Take appropriate amount of the prepared pig skin jelly, add carrot juice and spinach juice into the Congee, pour and stir while pouring, and adjust to your favorite color.

6. First, pour the jelly into a glass container and place it on a table to solidify. (To save time, you can also freeze it in the refrigerator.) As long as it solidifies, it's ready.

7. Wait for the first layer to solidify and pour in the pre mixed spinach juice jelly. Wait for the second layer to solidify before pouring in the carrot juice jelly.

8. After all three layers have solidified, you can cover them and put them in the refrigerator for freezing. Once they have completely solidified, take them out. Let it cool down and take out slices for later use. Mix the sauce and enjoy!

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