Crystal ball jellyPigskin jellyIngredients:Pork skin500 grams, 30 grams of green onion,Ginger slices20 grams,Goji berries2 teaspoons, garlic 1 teaspoon, freshChili peppersslices,Szechuan pepper powder.5 teaspoon, rice wine 1 tablespoon,Star anise2 pieces,Dark soy sauce3 tablespoons, ricevinegar2 teaspoons, sesame oil 2 teaspoons, salt

How to make crystal ball jelly:

1. Cut the pork skin into large pieces and boil in boiling water for 15 minutes. Turn off the heat and, while hot, remove or scrape off any fat from the skin. Rinse again and cut the skin into small segments measuring 0.5 cm wide and 3 cm long.Comprehensive jelly recipes

2. Place the prepared pork skin in a clean pot with 4-5 times its volume of warm water. Bring to a boil over medium heat, then reduce to low heat and skim off any foam that appears. Tie the whole green onion into a knot and add it along with ginger slices, Szechuan pepper powder, rice wine, and star anise for seasoning. Cover and simmer on low heat for 2 hours.Boil2 hours later, discard the green onion, ginger slices, and star anise, then add goji berries and a suitable amount of salt. Cook for another 10 minutes before turning off the heat. Pour into a container and refrigerate in the refrigerator's chill compartment for 6 hours to set. Once set, use a toothpick to score around the edges of the container, pour clean cold water over it, then invert the container to remove the jelly easily. Cut into small cubes.

3. Minced garlic should be as fine as possible;

Cut the chili peppers into small pieces and mix in another bowl with soy sauce, rice vinegar, sesame oil, minced garlic, and fresh chili pepper slices. Stir well to combine and then pour over the prepared jelly cubes.Cut the chili peppers into small pieces. 2|Prepare another container to add soy sauce, rice vinegar, sesame oil, garlic flakes, and fresh chili pepper segments, mix well to make the sauce. 3|Pour the sauce over the sliced jelly.