Make pigskin bean jelly, don't cook it directly, how to make it bright and tasteless? When making pigskin jelly, don't cook it right away. Remember, "1 soak for 2 times and cook for 3 times", pigskin jelly has no fishy smell. Because pigskin is rich in collagen, it is also called "beauty and skin care dish". The processed pigskin jelly is transparent in color and smooth in taste, and it is a good choice to be served with fried vinegar sauce as a banquet dish. There are two biggest challenges in making pigskin jelly: "no condensation" and "fishy smell", but there are some ways to make pigskin jelly.

The first recipe: raw materials for making two-color frozen pigskin: live pigskin1000g, appropriate amount of water seasoning: vinegar15g, sugar10g, soy sauce15g, oil pepper 5g and minced garlic 8g. Practice: first put the pigskin into the basin and add the cold water that has never been used by the pigskin. Spread it on a slate, scrape off the pig hair and its residue with a knife, add water to the pig skin in the pot, cook it from the boiling point for 10min, and then take the pig skin out of the pot.

Step 2: Take out the skin and wash it with warm water. Wash it with warm water and then smooth it on the slate. Scrape the oil from the skin and wash it with warm water. Pour the water back into the pot again and put the fish skin in. Boil and stew 10 minute. After the skin is taken out and washed with warm water, the oil on the pigskin becomes very clean.

Cut the skin into thin strips and put it in the pot. After adding 5 times tare weight and boiling, skim off the white foam on the surface to make the skin jelly completely transparent. After boiling on low fire for more than 1 hour, add soy sauce to the pot to turn it into bright red jelly. First put the milky white jelly in the refrigerator, and then put the yellow one. After the two colors and jelly are completely refrigerated and coagulated, you can slice and peel them.