Two-color vegetable pork skin jelly

Rinse the pork skin first, and cut some green onions and ginger.

Put the pork skin into a pot of cold water, add scallions, ginger, and cooking wine. Once the water boils, cook for 10 minutes.

Take them out and drain the water, then use a knife to scrape off any fat on top, scraping it clean as much as possible.

Peel the skin clean, add a spoonful of salt and a spoonful of baking soda, and knead together.

Then rinse it clean.

At this point, the pork skin still has a strong odor, so put it in boiling water and a bit of cooking wine to blanch it again. Remove and drain the water.

Cut the pork skin into thin strips.

Place the sliced pig skin into a pressure cooker, add scallions, ginger, and cooking wine, and braise until tender.

Remove the green onions and ginger, and skim off the foam.

Chop some chopped broccoli and shredded carrot; if you don't like it, you can skip the vegetables.

Bring some boiling water to blanch briefly, then remove and drain.

First, lay a layer of vegetables in the storage container.

Pour the cooked soup into a storage container.

Add some soy sauce to the box and stir well until it turns dark.

The colors are light and dark.

Place it in the refrigerator to chill overnight.

Running a line along the edge of the box makes it easy to remove from the box. Very bouncy.

White slice.

Slice the darker ones into a plate.

Soft and chewy, with a rich texture from the vegetables.

Two-color vegetable pork skin jelly.