Pigskin is rich in nutrition and protein, and has the effects of nourishing yin and tonifying deficiency, nourishing blood and benefiting qi. However, many people don't like to eat pigskin. I heard that in many places in the south, pigskin is given away by merchants for free, but in the north, pigskin is very expensive and not very cheap. Today, my father-in-law rushed to a big party in the countryside and spent 1 1 yuan to buy 3 Jin of pigskin. The chef used this 3 kg pigskin to share a delicious meal with everyone in the north. Thank you!

Prepare ingredients:

Pigskin, onion, ginger, cinnamon, fragrant leaves, salt, cooking wine, soy sauce, soy sauce, fresh taste, vinegar, sesame oil.

The specific steps are as follows:

1. Wash the pigskin, cut it into strips, put it in a pot, add some cold water, cover the pot, and bring it to a boil.

2. After the fire boils, turn to medium heat for 2 minutes, turn off the fire, take it out and put it in a basin filled with warm water, and let it cool.

3. Use tweezers to remove pig hair from pigskin, and scrape off the fat inside pigskin with a knife.

4. Add an appropriate amount of cold water to the pot, then put the pigskin into the pot, boil it with strong fire, then remove the pigskin with warm water and put it in the pot, and let it cool.

5. Wash pigskin twice with clear water, control water and cut into slender strips.

6. Put the cut pigskin into the pot, add water 3 times the volume of pigskin, and add appropriate amount of onion, ginger, cinnamon and fragrant leaves.

7. Add a proper amount of cooking wine, stir well, cover the pot, and simmer for 50 minutes after the fire boils.

8. After simmering for 50 minutes, add a small amount of salt, stir well, cover the lid and stew for 10 minute.

9. After stewing 10 minutes, turn off the fire and take out the seasonings such as onion, ginger, cinnamon and fragrant leaves.

10. Take a water-free and oil-free pot, pour out half of pigskin soup, add appropriate amount of soy sauce to the remaining half, add appropriate amount of soy sauce to color, stir well, cover the pot, and simmer for 10 minute.

1 1. 10 minutes later, boil the pot, pour the pigskin soup into another water-free and oil-free basin, shake the two basins several times, put them in the shade for the night, and naturally cool. The next day, two kinds of pigskin jelly were ready!

12. When eating, take a part of each of the two kinds of pigskin jelly, cut it into thick slices of uniform size, put it on a plate, then take a small plate, add appropriate amount of minced garlic, vinegar and sesame oil, stir well, make juice, and put it in the middle of the plate. A two-color pigskin jelly, a smooth and crystal-clear northern snack, can be eaten immediately after drinking!

Tips:

Pig hair and internal fat on pigskin must be removed.

If you don't like pigskin, you can take it out after stewing and freeze it with soup.

After the pigskin jelly is made, you can't eat it all at once. You can keep it in the refrigerator or in the shade.

If you like to eat coriander, you can sprinkle some coriander before the pig skin soup comes out of the pot, stir it evenly, and then remove the coriander, so that the frozen skin will taste like coriander.

Friends who like spicy food can dip them in Chili oil.