How to Make Gold Strip Ear Candy?

1 Ingredients:Pork skin 800 grams, clear water 2400 milliliters (ratio of pork skin to water 1:4), H Radicchio One root,Perilla seeds Small Fennel seeds and ginger.Do not use darkly colored seasonings as they may affect the color of the jelly. 2
Pumpkin A small piece peeled. 3 Pork skin
Collagen jelly Seasoning: Soysauce Rice vinegar, sesame oil, salt, homemade shrimp skins Monosodium glutamate (MSG), garlic, cucumber.4 Rinse the pork skin thoroughly. 5 Weigh and drain the pork skin. Follow a 1:4 ratio for water addition.6 Place in a cold water pot, bring to a boil for 3 minutes, then remove and rinse. 7 Scrape off the fat from the back of the pork skin with a knife.
8 Cut into strips.
9 Use the inner pot of an electric rice cooker for the pumpkin.
10 Wrap the perilla seeds, small fennel seeds, and ginger pieces in cheesecloth. Do not scatter them in the pot.



11 Add the pork skin strips and seasoning into the pot.
12 Place the inner pot of an electric rice cooker on "soup" function, press start, wait for 1.5 hours.
13 Once the soup is done, remove from the heat.14 Transfer the pork skin and soup into a blender. 15|Carrot
16 Cut the carrots and pumpkin into small cubes.
17 Place the prepared carrot and pumpkin pieces in the blender without exceeding the water level line.
18 Plug in the power and choose "rice porridge" function, press start. When done, unplug and mix meat jelly with 1 tea spoon of rice vinegar until well blended.



19 Pour the meat jelly into a container.
20 Let it cool completely before sealing and refrigerating for later use.21 Take out a piece when needed. 22 The jelly made at a 1:4 ratio is of proper softness and hardness.
23 Cut the jelly into rectangular strips, like gold bars.24 Arrange in a dish, use carrot slices for border decoration. 25 Prepare a dipping sauce by mixing garlic paste with soy sauce, coriander, rice vinegar, sesame oil, homemade shrimp skins and MSG. Add chili if desired.
26 Arrange the jelly strips like stacked rafters, aesthetically pleasing and easy to dip.
27 Serve the gold bar jelly along with the dipping sauce on the table.
28 Pour the dipping sauce over the jelly before serving.



Pour the meat jelly into a container.
Let it cool completely, then seal and refrigerate. Serve as needed.
Take out a piece when eating.
The 1:4 ratio makes the frozen texture just right.
Cut it into long rectangular strips, really golden strips.
Arrange them in a plate, surround with carrot slices for decoration.
Mince garlic and mix with soy sauce,coriander mash, vinegar, sesame oil, homemade shrimp essence MSG. Add chili if you like spicy food.
Stack them neatly to look like rafters, appealing and practical, ensuring every strip is coated with the sauce.
Serve the golden strips of jelly along with the dressing dish on the table.
Pour the dressing over the frozen strips when serving.