How to make pigskin jelly, the jelly is bright and tasteless, and the entrance is Q-bomb? The main reason why most people fail to make pigskin is that pigskin is not neat enough. This link is divided into several processes. First, the hair on the pigskin should be burned. Second, try to remember to clean up the excess vegetable oil after collecting water. Third, when washing pigskin by hand, remember to add proper amount of salt, white rice vinegar and soda, and rub it hard. It needs to be soaked in cold water after being cut into filaments 1.

Food seasoning: pigskin, rice wine, salt, (soda), onion, ginger slices, marinade, soy sauce (or soy sauce), hot sauce (or other dip) production process:

The first step is to go to the market and choose 1-2 pieces of fresh pigskin to go home. Clean the skins on their surfaces first, then soak them in cold water for several hours until they are soft, and then put them in a pot under cold water.

Step 2: Then, add a little rice wine to the pot. After the fire boils, turn to low heat and cook for 5- 10min (until chopsticks can be put in easily, the pigskin is already very thin now, and it makes no sense to cook for a long time). Pick it up and cool it for later use.

Step 3: After the ambient temperature of pigskin drops, change the knife and take out the intestinal oil block inside (it can be used for frying lard, and tofu cooked with lard residue is delicious). After everything is done, change the knife and cut them into filaments and put them in the pot for later use. This step is an important part of the turbid and opaque frozen skin.

Step 4: Then, sprinkle a proper amount of salt into the basin, rub it vigorously for 1-2 minutes, and then wash it in boiling water for 2-3 times, so that the excess oil and fishy smell can be removed cleanly. The boiled bean jelly is not only crystal clear, but also has no fishy smell at all.

Step 5: Next, put the cleaned pigskin into the pot. At the same time, add a proper amount of water (pay attention to the ratio of them, which is 1: 2), a small amount of Dongru and ginger slices, and then pour in 1 marinade, 1 spoon of soy sauce and a little salt. After the fire boiled.

Step 6: Finally, pour the boiled pigskin (semi-melted) into a container prepared in advance, let it cool slightly, then wrap it in a fresh-keeping bag and put it in the refrigerator 1 hour until it coagulates. After taking it off, slice it with a spatula. Dip some hot sauce when eating, even the gods will drool.

Warm reminder: When cooking pigskin, the ratio of water to pigskin is very important. Usually 1: 2 is the most suitable. For example, 10 kg pigskin needs 20 kg of water.