Two color crystal jelly
Double color crystal skin jelly - it is made of egg shreds and carrot shreds. Its characteristics: crystal clear and rich in color.The ratio of water to skin is about 3.2:1. Add egg shreds and carrots in a small amount, or it will affect the freezing.
Step 1 . Boil the skin of the meat in boiling water for 10 minutes, remove it, and use a knife to scrape off the fat.
Step 2 . Cut into thin strips with a knife.
Step 3 . Cut it all out.
Step 4 . Wash several times with warm water.
Step 5 . Take it out and drain the water.
Step 6 . Prepare a clean piece of gauze and place star anise, cinnamon, fennel, Sichuan pepper, and ginger slices on top.
Step 7 . Pack the seasoning bag and prepare a section of scallions.
Step 8 . Add an appropriate amount of warm water to the pot and pour the meat skin into the pot.
Step 9 . Add seasoning packets and scallions.
Step 10 . Pour in cooking wine.
Step 11 . After boiling, skim off the foam and simmer over low heat for 2.5 hours.
Step 12 . Spread eggs into egg skins.
Step 13 . Cut the egg skin into shreds, cut the carrots into shreds and blanch them in water.
Step 14 . Add a small amount of salt and continue to stew for about 20 minutes.
Step 15 . Take out the seasoning and scallions.
Step 16 . Take a food box and put in shredded eggs and carrots.
Step 17 . Pour on the boiled jelly.
Step 18 . Gently stir it twice with chopsticks to make it even. In winter, cover it and place it outdoors in the shade or refrigerate for 8 to 10 hours.
Step 19 . Gently remove the jelly.
Step 20 . Slice and serve with dipping sauce. Dip sauce: salt, sesame oil, vinegar, soy sauce, chili oil, crushed peanuts, coriander, garlic sprouts, monosodium glutamate.
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