Spicy pork skin jelly
Overview
Every time I mix minced meat when buying vegetables, it's a pity to throw away the pork skin. Keep it in the refrigerator and make skin jelly once a year. Turn waste into treasure
Tags
Ingredients
Steps
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Wash the pig skin and cook until soft
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Scrape out the grease and scrape it clean inside and out, leaving only the skin
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Wash with hot water repeatedly
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Use old vinegar to scrub away excess oil and remove odor, then rinse thoroughly
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Chop it into pieces. It will become very hard when cold. You can soak it in hot water and cut it into strips.
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Put the meat skin into the pot, add star anise, cinnamon, ginger slices, bay leaves, cooking wine and a little salt (because there are seasonings to be added later, less salt is required)
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Add an appropriate amount of water, if you like it to be chewy, add less; if you like it to be chewy, add more
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Bring to a boil over high heat, simmer over low heat for more than half an hour, and a pot full of collagen
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Pack into boxes when cold
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Spread it thinly so that the soup and skin can blend together better. If it’s too thick, the soup on top will be soft and soft, and the bottom will be full of Q skin
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Put it in the refrigerator for an hour and take out the knife
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Does it look like meat jelly
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Seasoning: light soy vinegar, sesame oil, peppercorn oil, chili oil, onion, ginger and garlic
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Mix it up, delicious food is here
