Two-color skin jelly

Put the whole piece of pork skin into a pot of cold water and bring to a boil. Remove it and use a knife to scrape off the white fat on the inside of the pig skin. Cut it into thin strips and rinse it with warm water three times until the water is clear.

Put the pork skin strips into the cold water pot, add an appropriate amount of soaked soybeans, add ginger cubes, cinnamon, green onion segments, star anise, and angelica. Add appropriate amount of cooking wine to remove the fishy smell. Bring to a boil over high heat and then simmer over low heat for 1.5 hours. Add MSG and salt to taste for the last half hour.

After the pork rind soup in the pot cools down slightly, scoop out half of it and put it into a crisper, and put it in the refrigerator to cool quickly. Pour the soy sauce into the remaining half of the pot to add color, bring to a boil again, then turn off the heat and let cool.

Half an hour later, the white skin jelly in the crisper box in the refrigerator has solidified, and the soy sauce-colored pig skin soup has cooled. Pour it directly into the crisper box. You can put it in the refrigerator to cool down, or you can also put it in the house to cool slowly in winter. After solidification, it turns into a two-color skin jelly with distinct layers.

Cut it into slices and eat it directly, or you can dip it in some sauce such as chili oil.

Overview

Tags

Ingredients

Steps