Pork skin jelly

Overview

1. You don’t need to add cooking wine when making pork skin jelly. If you don’t add cooking wine, the frozen meat skin will be transparent in color. I am particularly afraid of the fishy smell, so I habitually add cooking wine. (If you have white wine at home, you can also add a spoonful of white wine instead of cooking wine) 2. You can add dipping ingredients according to your own taste: chili oil, minced green onion.

Tags

• cold dishes
• home cooking
• alkaline surface
• cinnamon
• cooking wine
• garlic
• green onions
• light soy sauce
• pigskin
• star anise
• vinegar
• cumin
• ginger slices
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Soak the pig skin in cold water for 30 minutes and wash. Put it into a pot with cold water and bring to a boil. When the color of the meat turns darker, take it out and wash it in cold water.

   

2. 2 Use a knife to remove the fat and remove the hair from the pig skin. Repeat the steps of boiling in the pot, washing with cold water and removing the grease.

   

3. 3 Put the pork skin strips into a basin, add 1 tablespoon of alkaline noodles, rub the meat skin with your hands, and remove excess fat from the meat skin.

   

4. 4 Put the green onion slices, ginger slices, star anise, cinnamon and cumin into the seasoning box.

   

5. 5 Put the meat slices into the pot and add cold water until the height is twice as high as the meat skin. Bring to a boil over high heat, add cooking wine and salt, turn to low heat and simmer for 1 hour. Turn off the heat when the soup thickens. (Use chopsticks to dip a little and put it on your fingers to feel the consistency)

   

6. 6 Pour into a container and refrigerate for 6 hours.

   

7. 7 Slice and serve on a plate, take a small bowl and add light soy sauce, minced garlic, vinegar, and sesame oil to make a sauce.