Garlic Ginger Crystal Peel Jelly
Overview
Every time we ate meat at home, no one would eat the meat skins, so my mother always packed the meat skins in plastic bags and put them in the freezer. Over time, they accumulated more and more, and it was a pity to lose them. Later, every once in a while, my mother would make skin jelly out of them, and this time they became a popular dish. Especially, with the added flavor of ginger and garlic, it is sour and spicy. Now that I am out alone, I also learn from my mother to make skin jelly. That's the smell.
Tags
Ingredients
Steps
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Wash the pig skin and remove any stray hairs.
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Cook lightly. On the one hand, this cooking can remove the scum, and on the other hand, the heated pig skin is very easy to pluck.
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Use a knife to scrape off the grease. Look, it should be so clean that only the skin is left.
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Add green onions, star anise, peppercorns, and ginger cubes.
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Boil the pork skin until soft, take it out and cut it into thin strips.
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Lower the heat and continue cooking.
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The pork skin should be cooked until it breaks when you pinch it lightly with chopsticks.
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Add a little salt to the soup and pour it out.
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After a few hours, the skin will be frozen, and it will freeze naturally if left outside in winter.
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Cut into small pieces.
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Mash the ginger and garlic, add sesame oil, pepper oil, white vinegar, salt and chicken essence.
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Sour, spicy and refreshing.
