Jellied meat

Sometimes I make jellied meat when I crave something cold, salty, and hearty, especially after holidays or when I find fresh pig’s feet. The recipe is simple, it doesn’t involve complicated techniques and doesn’t require any special utensils. I’ve noticed that if you don’t rush the boiling and let the meat simmer on the bones a bit, it turns out tastier. Every time it comes out clear and with… EN: View full recipe: Jellied meat