Cooking Steps

1. 

   Step1:Wash the skin of the meat. Scrape off the hair and fat. Put it in the pot and boil it with water for another 5 to 6 minutes. (forgot to take photos

2. 

   Step2:Take out the skin and let it dry until it's not hot. Use a knife to thoroughly scrape off the dirt and subcutaneous fat.

3. 

   Step3:Shred the rinsed meat skin. Wash it in warm water for 2 to 3 times (this will make the meat skin cleaner and make the frozen meat skin more transparent

4. 

   Step4:Pour the processed meat shreds into the pot. Add water. Put ginger and all seasonings in it. Boil it over high heat and then simmer it over low heat for 2 hours. I use a high pressure pot (only 1 hour

5. 

   Step5:When it's thick, pick out all the visible ingredients. Take out the meat skin and put it into the meat grinder. Grind it into paste together with the soup for boiling the meat skin. Pour it into the container to cool and then put it into the refrigerator to refrigerate. It's a transparent crystal meat jelly.

6. 

   Step6:If you want to make a colorful meat jelly, you have to prepare spinach juice, pumpkin puree, and soy sauce. In short, you can extract whatever color you like from fruits and vegetables. Absolutely green food.

7. 

   Step7:The color jelly is made by heating the meat skin soup paste with the prepared fruit and vegetable juice and stirring it evenly. Pour a layer of colorless jelly into the lunch box and refrigerate it for a while. Add green after solidification and refrigerate it again. Add yellow after solidification.

8. 

   Step8:In the same way, add natural color and soy sauce color. Meida. You can slice or slice it. Then pour a small bowl of juice on it with soy sauce, vinegar, sesame oil, ginger, garlic and chili sauce. Decorate it with coriander leaves. It's delicious.