Colorful meat jelly

Overview

As a Northeastern person, my family would make a lot of meat jelly every winter. When I grew up, I started a family, and I never tasted the taste of meat jelly made at home. My miss for meat jelly grew day by day, and I really wanted to try making it. I saw many articles on the website about making special meat jelly, and I was inspired to make it once. Unexpectedly, it was not bad.

Tags

• cold dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• dinner
• pork skin
• bell pepper
• purple cabbage

Ingredients

Steps

1. 1 Blanch the meat skin first and set aside

   

2. 2 Remove the lard from the blanched pork skin

   

3. 3 Wash it with water to remove the oil on the surface

   

4. 4 Cut into shreds or chunks

   

5. 5 Put an appropriate amount of pepper and star anise in a seasoning box and put it into the pressure cooker together with the meat skin

   

6. 6 Add an equal amount of water to the skin

   

7. 7 Simmer in the pressure cooker for 15 minutes until the meat skin is cooked

   

8. 8 Cut purple cabbage into cubes and set aside

   

9. 9 Divide the cooked pork skin soup into three parts, put one part into the soymilk machine together with the purple cabbage, and use the cooking function to stir the pork skin and purple cabbage into a paste

   

10. 10 Pour into a glass container and freeze in the refrigerator (in order to condense into jelly faster), just keep it refrigerated at ordinary times

    

11. 11 Dice the yellow bell pepper and set aside. Follow the same steps as the purple cabbage.

    

12. 12 After stirring into a paste, take out the condensed pork skin jelly, spread the yellow pork skin paste on top, and continue to put it in the refrigerator.

    

13. 13 Put the pork skin and water into a soymilk machine and stir into a paste, spread it on the first two colors of pork skin jelly and continue to refrigerate,

    

14. 14 Half an hour later it all solidified into jelly.

    

15. 15 Just load it into a plate