Salad dressing mixed with skin jelly

Overview

Traditionally, skin jelly is topped with a sauce made of minced garlic, light soy sauce, vinegar, sesame oil, etc. and mixed well! Today I tried to mix the jelly with salad juice. Not to mention, it is delicious and refreshing, and the method is also very simple. Blanch the pig skin with cooking wine, then remove the oil, remove hair and shred, add the seasoning box, put it in a casserole and simmer over low heat, cool to half temperature and stir with a wall breaker, pour it into a container to cool and then refrigerate to solidify, take it out and cut it into pieces, put it on a plate, and pour kewpie salad sauce over it. Do you want to try it?

Tags

• cold dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• angelica dahurica
• cinnamon
• cooking wine
• onions
• pigskin
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Prepared pork rinds. Use special clips to remove the pig hair. One star anise, appropriate amount of pepper, one bay leaf, appropriate amount of cumin, appropriate amount of angelica, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cinnamon, appropriate amount of salad dressing

   

2. 2 Add water to the pot, add cooking wine and bring to a boil over high heat.

   

3. 3 Skim off the scum.

   

4. 4 Cook for three minutes.

   

5. 5 Take it out and let it dry for a while, then pluck out the remaining pig hair.

   

6. 6 With the oily side of the pork skin facing up, tilt the knife and scrape off the lard on the pigskin piece by piece (the lard can be used to refine the oil for cooking, and the oil residue can be used to make buns. Of course, throw it away if you don't like it). Wash the pig skin again to prevent it from being stained with pig hair and lard.

   

7. 7 Cut the pork skin into shreds. Divide it evenly into about 100 grams, bag it separately and freeze it, and take it as you go.

   

8. 8 Prepared seasonings: cinnamon, star anise, pepper, bay leaves, fennel, angelica, ginger, etc.

   

9. 9 Place the remaining 140 grams of pork rinds, green onions, and ingredients in the casserole.

   

10. 10 Add water and cooking wine, bring to a boil and turn to minimum heat.

    

11. 11 Skim off the scum.

    

12. 12 Simmer over low heat for 30 minutes until the pork skin is cooked (if the water is too little, you can add some boiling water), add salt to taste and turn off the heat.

    

13. 13 Cool and refrigerate to solidify, and can be cut into pieces and eaten directly (add the sauce made of minced garlic, light soy sauce, vinegar, and sesame oil and mix well, it is delicious and refreshing!).

    

14. 14 Take out the material box and pour other raw materials into the wall breaking machine.

    

15. 15 Press the soy milk button to stir.

    

16. 16 Pour into a container to cool, then refrigerate to solidify.

    

17. 17 You can use chopsticks to pick out the oily skin on top and throw it away when it is not completely solidified, or cut it off when eating.

    

18. 18 Remove upside down.

    

19. 19 Slice and plate.

    

20. 20 Pour over salad dressing (roasted sesame flavor). Or add the sauce made of minced garlic, light soy sauce, vinegar, and sesame oil and mix well. It's delicious and refreshing!

    

21. 21 Finished product.

    

22. 22 Finished product.

    

23. 23 Let's eat. . .