The method of pigskin jelly is 1. Boil the whole pigskin in water for about three minutes, scrape off the oil stains and residual hairs on the pigskin with a knife on the front, and scrape off the residual lard (fat) on the back completely.
2. Reshape the pigskin into a strip with a width of half a centimeter and a length of five centimeters, put it in a boiling water pot for about five minutes again, skim off the oil slick and foam, and take out the pork.
3. Put water in the pot and pigskin, and boil and stew for about an hour according to the ratio of one catty of skin to three catties of water.
4, intimate tip: 1, like to add salt and ginger, you can put some condiments appropriately. 2. Check whether the frozen skin is cooked successfully. If it is sticky, remove the soup by hand. 3. Scoop the soup down slowly with a spoon. If the soup becomes sticky, it will be successful, otherwise the thin jelly will not be cut.
Cooked bean jelly can be frozen for more than ten hours in the natural environment, and the freezing effect will be better in the refrigerator.
6. Pick the seasoned jelly and you can eat it. Don't dip the seasoned jelly slices in the sauce.
Tips for making pigskin jelly 1. Add some salt to scrub the pigskin clean: this will scrub some impurities on the pigskin clean, and this will make the finished pigskin jelly more crystal clear and have no peculiar smell.
2. After the fire is boiled, turn to low heat and simmer slowly: if it is stewed all the time, the soup will turn white, which will finally affect the color of the finished pigskin jelly.
3. The fat and grease on the pigskin must be removed: this will make the finished product taste better, have better color and taste fresher.
Conclusion: The above is the method of pigskin jelly that I share with you. This is a very good appetizer. You can try, it's not easy for a novice to turn over ~