Chaozhou aspic

Material:
500 gram five-stripe pork, 750 gram pig forefoot, 250 gram pigskin,150 gram fish dew, 3.5 gram monosodium glutamate, 6 gram red lobster sauce oil, 12.5 gram candy, 1 gram alum , 25 gramYuanjue, 1500 gram eau douce.

Doing method:
Clean five-stripe pork, pettitoes and pigskin, cut into block (each block of five-stripe pork is about 100 gram, pettitoes are about 200 gram, and pigskin is about 50 gram). Boiled with boil water for one minute, take out and clean. Put eau douce in terrine and burn to boil(put bamboo to pad the bottom), put in pettitoes , pigskin to cook, then add five-stripe pork, candy, red lobster sauce oil and fish dew, cook with small fire for about 2 and another half hours till soft and mashed and get out, take out meat and put in clean terrine(lay meat, skin, foot in order, skin downwards), condense original soup leave about 750 gram, add alum, cast aside floating foam, then add monosodium glutamate, after filtrate soup with clean gauze, pour into terrine, boil to a little boiled on furnace, cast aside floating foam, then take terrine away fire, after cooling and coagulate, get out cut into block, bordered with leaves, eat with fish dew.

Characteristics:
This dish is glittering and translucent like crystal, fresh and soft, melt once into mouth. Taste fat but not oily.