Fugu Millet Jelly

Fugu Millet Jelly

　　Fugu Millet Jelly

　　The millet is rinsed clean, soaked in cold water for ten to twenty minutes, then drained and ground into a millet slurry with water. The slurry is cooked in a pot while stirring continuously. When nearly done, wormwood seed powder is added. The cooked millet slurry is spread into thin pancakes on sorghum mats, left to cool, and another layer is added. This process of spreading and cooling is repeated until the jelly is formed. When ready to serve, it is sliced into fine strips and seasoned with sesame, mustard, chili oil, sesame oil, vinegar, and other condiments. It tastes especially good when served cold.