How to make Queshen skin jelly

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the production method of Queshen Pi Jelly.

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

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

3. 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.

4. Take it out, scrape off the grease again, and rinse it in clean water.

5. Cut the processed pig skin into small pieces, add a little salt, bring to a boil over high heat and then turn to low heat.

6. Cook until the skin is soft and the soup is thick.

7. Wash the spinach, blanch it in boiling water, then remove it and set aside.

8. Discard the scallion segments, ginger slices, star anise and peppercorns used in cooking the pig skin; take out the pig skin, chop it into pieces, pour it into a blender together with the soup, and blend it into a meat paste.

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

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

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

12. Place in the refrigerator and refrigerate until solidified, then remove from the mold.

13. Serve with garlic sauce and other condiments and enjoy.

14. Characteristics of this dish: bright color and melts in the mouth.

Have you learned today’s introduction? If you want to eat safely and healthily, you have to do it yourself, so hurry up and enjoy the process of making Queshen Skin Jelly together.