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Pork jelly is refreshing and transparent

Pork jelly is a famous French dish. It's very refreshing. French pork jelly is different from our country's folk pork jelly. It's full of French style.

Practice:

1. Wash the lean pork, remove the fascia; peel the shallots, pluck the celery tendons and wash them; peel the carrots and wash them.

2. Boil the eggs, remove the shells, cut them into round pieces; soak the jellyfish in cold water for 40 minutes, make it soft and decant.

3. Put water in the boiling pot, add shallots, celery and whole carrot, boil them, put lean pork in them, when the water is boiled again, skim the floating foam, move it to the warm fire and simmer for boiling; after the carrot is cooked, take it out immediately, air it, cut it into flower shaped slices; the lean pork is cooked, destroyed and ready to use.

4. Then put the broth into another pot after it has been turned into a basket, put the soft jellyfish into it, add the egg white, stir it with a drawstring, cook it over low heat for about 1 hour (it's better to keep it as if it can't be opened). When the soup is clear, put monosodium glutamate, refined salt, filter it with a net gauze, put it into a clean container, and cool it for use.

5. Place pig slices, peas, carrot flowers, egg slices and celery in the special mould for frozen seeds in the refrigerator, pour chicken broth into the refrigerator, cool it for a few minutes, wait for the main ingredients and ingredients to coagulate and clean, then pour the remaining soup into the refrigerator, and cool it again.