Coriander mixed with skin jelly

Overview

Skin jelly is a dish that my family must make every Chinese New Year. The reason is very simple, because I love to eat it, haha! We are the chefs and have priority over what we want to eat. Speaking of skin jelly, my dad often made this when I was little. It seems that I didn’t like it very much at that time, but now I like to eat this dish. In addition to being a beauty dish, it is also the taste that my dad left in my memory. So I still use the method my dad taught me, and I don’t want to change it, because this is a deep memory of my dad! I miss my loved ones even more during the festive season...

Tags

• cold dishes
• chili oil
• chives
• cooking meat
• coriander
• pigskin
• salt

Ingredients

Steps

1. 1 Scrape the front and back sides of the pig skin clean with a knife

   

2. 2 Put it in the pot and add cold water to cover the skin of the meat. After boiling, remove impurities, remove the skin from the meat and wash both sides with hot water to completely remove the scum

   

3. 3 Cut into strips

   

4. 4 Put it into a pressure cooker, add water to cover the meat skin by about 15 mm, add salt, and add star anise at the same time. Put the peppercorns, bay leaves and cinnamon into the material box, add the loose ginger and add about 20 ml of rice wine to remove the fishy smell, then cover and steam and pressure cook for 12 minutes

   

5. 5 Pour the cooked pork skin into a clean, water-free and oil-free basin and refrigerate for more than 3 hours.

   

6. 6 Wash and chop coriander

   

7. 7 Cut the jelly into pieces,

   

8. 8 Mix vinegar and appropriate amount of light soy sauce into a sauce, add chopped coriander and chives to a plate, pour in the sauce and mix evenly

   

9. 9 Place the jelly on top and pour appropriate amount of sauce on top and enjoy.