Sea cucumber

This is pork skin that has been processed twice. (Each time I prepare enough pork skin for 2 to 3 uses, divide it into portions, which saves time and effort when needed.)

This is the degreasing process.

After repeatedly removing the fat, the pork skin finally became very clear and was cut into thin strips. These pork skin strips are the amount I estimated.

Put it into the pot, add the green onion segments and ginger slices, and do not add too much water (to prevent the final product from not setting).

When the shredded pork skin has cooled to a slightly warm temperature, pour it into a blender and blend into juice.

Stir until it becomes a paste.

Strain into a bowl. I originally planned to stir in batches, so I separated it into 2 bowls based on color.

At the last moment, fearing a color difference between the two bowls, I poured them together and mixed them into an ink color.

This is an online-purchased sea cucumber mold. Clean it thoroughly and let it air dry until there is no water before using.

This is the first time making aspic 'sea cucumber' with a mold, it's so vivid!

Placed on the plate, it is lifelike and can be compared to real sea cucumbers.

Pour in the homemade seasoning sauce, this dish 'pig skin jelly surpasses sea cucumber' increases in value manifold.

Homemade sauce.

This dish amazed my family; such a realistic effect, together with the color and texture similar to sea cucumber, is astonishing!