It turns out that it is so simple to use a soymilk machine to make pork skin jelly, Q bomb is delicious, and novices have zero failures

Wash the pork skin with clean water and blanch it in a pot under cool water for 3 minutes (put cooking wine in the water to remove the smell when blanching), remove it, and use a knife to clean the grease on the cutting board. Put an appropriate amount of water in another pot, put peppercorns, spices, cinnamon, and bay leaves in the water and boil for 5 minutes (according to personal preference), and remove the seasonings from the water.

Cleanse the pork skin with clean fat, cut it into small pieces, put it in the soymilk machine, then pour in the freshly boiled water, and then pour an appropriate amount of light soy sauce, dark soy sauce (coloring) and salt into the water, and press the soy milk button to start making.

After the soymilk maker stops working, find a container with a lid, and smear a little sesame oil on the bottom and all sides of the container (so that it is easy to pour out when eating). Pour the ingredients from the soymilk maker into a container, wait for it to cool down, cover it and put it in the freezer compartment of the refrigerator to refrigerate overnight.

When eating, open the lid and turn the container upside down, and the pork skin jelly will easily come out.

Cut into your favorite shape so you can eat it; If you like it, you can also mix a garlic juice and dip it to eat, which is also delicious.