Emerald jelly

Emerald jelly

Introduction:

Production steps:

Step 1: prepare the big ingredients: star anise, cinnamon, dried pepper, fragrant leaves and prickly ash, etc;

Step 2: after soaking the skin of the meat, remove the hair and put it into the pot, then add the large ingredients and appropriate amount of water;

Step 3: bring to a boil over high heat, then turn to low heat for five minutes;

Step 4: remove the oil on the surface of the skin with a knife;

Step 5: after washing, cut the meat into small strips;

Step 6: put the prepared meat strips and green beans into the soybean milk machine according to the ratio of 1:1, and add appropriate amount of water at the same time;

Step 7: press the procedure of boiling soybean milk, and the frozen soybean milk with green bean skin will be ready after nearly 20 minutes;

Step 8: filter off the impurities and put them into a bowl,

Step 9: add appropriate amount of salt and other seasonings, and refrigerate in the refrigerator for more than 1 hour;

Step 10: after it is completely solidified, use a knife to turn around the four sides;

Step 11: turn the bowl upside down, pour out the whole frozen meat skin in a short time, and cut it into pieces of appropriate size;

Step 12: mix minced garlic, chili oil, soy sauce and vinegar to make Yiwei sauce;

Step 13: the dish is finished.

Materials required:

Skin: 150g

Green beans: 1

Star anise: right amount

Cinnamon: moderate

Fennel: right amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Soy sauce: moderate

Vinegar: right amount

Precautions: 1. Soak the skin jelly first, then scrape off the impurities, add the large ingredients and cook it together to help remove the fishiness; take it out after cooking, remove the excess fat on the skin, and then cut it into small strips for standby after cleaning, so as to remove the greasiness; 2. Cut the skin jelly into small strips and put it into the soybean milk machine, in order to increase its color and nutrition, I add an appropriate amount of green beans according to 1:1, and then make soybean milk normally 3. Put the prepared frozen soybean milk into a bowl, add appropriate amount of salt and other seasoning, cool it and refrigerate it in the refrigerator (it's OK to prevent it from being at room temperature in winter), and wait for it to solidify; 4. Cut the frozen meat slices into small pieces, and then add the self-made dipping material; I use red oil, then add minced garlic, soy sauce and vinegar to make minced garlic red oil dipping sauce.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: medium spicy