Cooking Steps

1. 

   Step1:Cook the pork skin. Use a knife to clean the top layer of oil while it is hot. Remove the hair. Rinse it. Heat it again while it's hot. It's not easy to get cold. (I've got a lot at a time. I'll weigh it directly and put it in the refrigerator for freezing. If you want to take it out and unfreeze it, please.

2. 

   Step2:Weigh 100g or 110g.

3. 

   Step3:Put in 100 grams of meat skin. Put in water to the specified minimum water level.

4. 

   Step4:Press the button, and you will hear the prompt sound after 20 minutes.

5. 

   Step5:Pour it into a clean basin and cool it.

6. 

   Step6:Dice one carrot.

7. 

   Step7:Put in 100 grams of skin. Add the cut carrot. The lowest water level. Just press the button of soymilk.

8. 

   Step8:Find a utensil and pour in a layer about the thickness of the biscuit. Wait for the biscuit to cool completely and solidify. Pour in another cool color. (it can be faster with the help of refrigerator

9. 

   Step9:One layer for one color. The color exchange is completed in turn. You can use several more tools. A total of 4 or 5 layers can be paved. Finally, it's best to refrigerate overnight. Let it solidify completely.

10. 

    Step10:Take it out of the refrigerator. Dip some water in your hand and slowly move the edge away. Then take it out in one go. Cut the knife with water.

11. 

    Step11:Mix the soup bowl. Put three spoons of vinegar, one spoonful of raw soy sauce, four spoonfuls of boiled water, salt and oil into the bowl. Sprinkle the peppers, garlic, onion, chicken essence and hot oil. Add some sesame oil and mix well. Cool and cold.

12. 

    Step12:Pour some cold soup into the frozen skin.

13. 

    Step13:It was done last summer. It's Guanghong.