How to make Mahjong pig skin jelly

With the continuous progress of life, our requirements for food are getting higher and higher. We must not only eat nutritiously, but also eat safely and securely. My cooking is the safest and most reliable. Let me introduce to you a recipe of Mahjong pork skin jelly. Come and learn it quickly!

1. Raw material map

2. Use eyebrow tweezers to remove hair from pig skin.

3. Scrape off the excess white fat on the skin.

4. Put the pot on the fire, add appropriate amount of water, put in green onion, ginger and cooking wine, put the raw pig skin into the pot and cook for 10 minutes and then take it out.

5. Remove the pig skin

6. Remove the hairy areas carefully, and make sure to clean the hair thoroughly, because the hair cannot be cooked.

7. Scrape off the grease again and rinse in clean water. Cooked pig skin is easier to clean the grease and easier to scrape. Watch the pig skin slowly become transparent and clean!

8. Cut the processed pig skin into long strips

9. Rinse again under the faucet to remove any remaining oil

10. Add a little salt and pepper, add scallion, star anise, minced garlic and ginger slices.

11. Press the "tendon" button on the pressure cooker. ． ． Press for 35 minutes

After 12.35 minutes, simmer until the pork skin is soft and the soup is thick.

13. Take out the cooked pig skin and discard the scallion, ginger, star anise, etc.;

14. Mix the pork skin soup and pork skin properly

15. Pour the pig skin and soup into a blender and blend into a meat paste.

16. Wash the spinach and drain it for later use

17. Blanch in boiling water, remove and set aside.

18. Mix part of the jelly paste with the blanched spinach into a paste and filter out the vegetable residue. (The ratio of jelly paste to vegetables is 1.5:1)

19. Whipped spinach jelly

20. (Left) The original color jelly is white, (right) the green one is spinach jelly

21. Apply a little sesame oil on the inner wall of the mold and put the jelly paste into the piping bag.

22. Squeeze in 1/3 of the original jelly paste, let it cool for a while, then squeeze in the spinach jelly paste.

23. This step is to squeeze in the spinach paste. You have to wait until the white color is completely cooled before you can add the second layer! Otherwise, the two colors will easily mix.

24. Place in the refrigerator until solidified, remove from the mold, place on a plate and serve with garlic sauce and other condiments.

25. Post three finished pictures

26. Figure 2

27. (Display of finished product)． Well, the introduction is over. Do you like it?

After reading the editor’s introduction, are you unable to hold back? Do you really want to rush into the kitchen and start making mahjong pork skin jelly right away?