Amber-colored pigskin jelly

Clean the pig skin, put an appropriate amount of water in a pot, add cooking wine, chopped green onions, and sliced ginger to the pig skin and blanch it. After taking it out, scrape the pig skin and fat clean, repeat scraping twice, and soak it in clean water.

Heat water in a pot, then add the pig skin to cook until soft (do not cook for too long), remove the fat again, and rinse repeatedly until clean.

Cut the pork skin into thin strips.

Place an appropriate amount of water and salt into the container, put it in a pressure cooker and cook for 20 minutes (steaming over water is also fine).

Prepare an appropriate amount of light soy sauce and oyster sauce and mix evenly (according to the color you want).

Add it to the cooked shredded pork skin and mix evenly.

Place in a box to cool naturally, then refrigerate to solidify (brush a thin layer of oil around the sides and bottom of the container, the oil must be minimal to facilitate unmolding).

For the set aspic, first use a toothpick to score it all over so that it separates from the container, then invert it to remove it, and the aspic comes out of the mold intact.

Cut the pork jelly in half.

Cut into even slices, the amber-colored aspic is very beautiful! It has a good texture.

Place on a plate, pour the prepared sauce, and garnish with the small coriander grown personally in the flowerpot, washed clean.

The pork jelly has a smooth and refreshing texture, is springy, and has a unique flavor.