Main Ingredients:
Pig Skin: as needed; Spinach: as needed.
Flavor: Sour and Spicy; Technique: Pressed; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Quick Cold Dish – Jade Skin Jelly
Spread the pig skin on a cutting board.
Remove the fat from inside the pig skin.
Boil water in a pot, remove the foam and boil for 5 minutes.
There is still a little fat in the heated pig skin.
Remove the remaining fat and grease from the outside of the pig skin again.
Wash the processed pig skin with flour repeatedly until clean.
The pig skin at this point is transparent, refreshing, and not greasy.
Cut the completely processed pig skin into shreds.
Put 150g of pig skin into a soy milk maker, add 1200ml of water, and start the rice and soy milk function.
Pour half of the pig skin slurry into a baking pan, let it cool completely, then place it in the refrigerator on the fresh-keeping layer.
Take out the completely solidified mixture after an hour.
Chop the spinach, add it to the pig skin slurry and blend (if the remaining pig skin slurry solidifies, just heat it until it melts).
Sift and pour the mixture onto the previously solidified white jelly.
Skim off any foam.
Let it cool completely, then place it in the refrigerator on the fresh-keeping layer until completely solidified.
The finished pig skin jelly.
Cut into pieces and serve.
Season according to your preference.
