We always leave some leftovers in our daily cooking, and these leftovers are a rare food after processing. If it is not handled well, it can only be sent to the garbage dump for cleaning. Especially the scraps of meat stuffing, which are very expensive when bought back, are really wasted when thrown away. Better leftovers can be used for stew or stir-fry. If not, we can also make meat stuffing.
However, there is a part of meat that we don't like to use in cooking, but this part can also be turned into a very distinctive dish if used well. This part is the skin. My friends, I don't know what to do with the scraped skin when you cook. Anyway, in our northeast, skin is often put in stew. Because the skin is not easy to cook, stewing is the best way.
But besides stewing pigskin, there is another way to make it delicious. And it looks much better than the stew. This method is to boil the skin into jelly to eat. Frozen skin is an essential cold dish for Chinese New Year in Northeast China. Because of the high collagen content in frozen skin, it is easier to form frozen food.
Next, let's see how crystal jelly is made. It takes a lot of skin to make jelly, about two Jin of skin is enough. Then add onion, ginger, star anise, soy sauce, edible salt, garlic powder, Chili oil, pepper powder, coriander powder and cooking wine as auxiliary materials.
Then we clean the skin and remove the hair on it. Then blanch the pot in cold water to remove impurities and blood foam. Take out and drain for later use. It is important that we scrape off the excess fat on the skin with a knife. If there is fat, it is not easy to produce frozen matter in the subsequent cooking process.
Scrape off the fat pigskin and put it in the pot and add cold water. This time, we put a small amount of cooking wine and pepper powder into the blanching. Time is about three minutes, and then take it out and drain it for later use. Then we mince the cooked pigskin with a meat grinder.
Put the minced meat into a large pot, then pour in two kilograms of water, add star anise, ginger slices and scallions, and bring to a boil. If there is still foam when cooking, take it out with a spoon. There must be no impurities in the jelly, otherwise the boiled jelly will not look so bright. After the water boils, we add a little cooking wine and simmer for an hour. An hour later, the soup thickened. At this time, we add a little salt to taste, and then continue to cook for about five minutes.
Then we take out the onion and ginger, and pour the cooked soup into a basin to cool naturally. Then put it in the refrigerator for one night, and the next day, along the edge of the basin, you can take the jelly off. Cut the jelly into the shape you like and put it on a plate. Then we mix onion, garlic and red pepper with soy sauce, sugar, sesame oil, soy sauce, vinegar and Chili oil to make dipping sauce. The crystal clear aspic itself has no taste, and it will be delicious when we get the seasoning. Jelly should be stored at low temperature as far as possible, because pure skin jelly does not add any preservatives, and it is easy to melt at a slightly higher temperature.