Chinese Food
Q-shaped meat jelly with wine and vegetables
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I've always liked meat jelly since I was a child. It's a perfect match for the sauce made from fresh q-ball dipped with garlic, chili, soy sauce and vinegar. I seldom make meat jelly with heavy color and taste. In short, the less you add, the better
Cooking ingredients
Cooking Steps
Step1:Market bought skin. Scald it with water. Remove the fat from the skin. I don't like it to be too greasy. So clean it.
Step2:Pluck the skin with tweezers. This step is a bit of a test of patience, but it's very necessary. It's easier to eat.
Step3:Cut the cleaned skin into thin strips. Wash the grease.
Step4:Put the skin into the pot. Add some water. Add some rice wine to remove the smell. Add the scallion, ginger, star anise and fragrant leaves according to your taste. Don't put too much. Bring to a boil over high heat. Cook over medium low heat.
Step5:The broth is about 40 minutes old. When it's thick, you can take out all the spices. Pour them into the container and put them in the refrigerator for one night. You can eat it.
Step6:Cut and ea
Step7:You can use mashed garlic, chili sauce, soy sauce vinegar, sesame oil and sugar to make dip sauce. It tastes just right. It's OK to mix the soy sauce and vinegar wel
Cooking tips:There are skills in making delicious dishes.
