Pig skin 500g water 2L auxiliary ginger 10g rice wine 2 frying spoons octagonal 2 cinnamon 1 a small piece of ginger 2 slices soy sauce (with salt) appropriate amount soy sauce (with color) appropriate amount salt 1. Open the lid and cook over high heat. 3. After boiling, open the lid again and cook for 5 minutes. 4. Pick it up and wash it with cold water, then scrape off the vegetable oil, scrape it clean and cut it into small strips, and wash it with tap water. 5. Prepare the seasoning for boiling frozen skin in advance. 6. Put star anise, galangal and cinnamon into a small bag, and ginger slices are not needed. 7. Put pigskin, 2L cold water, ginger slices and seasoning package into the pot. After boiling, cover the pot and cook 1 hour. 8. Add soy sauce with soy sauce, soy sauce with soy sauce, and add a little salt if you like salty sauce. Open the lid and simmer for 20 minutes, just watch the remaining half of the juice. 9. Turn off the fire, pick out the seasoning bag and ginger slices, throw them away, pour the rest into a vessel, naturally cool it indoors first, and then put it in the refrigerator for the night. (It was frozen for 4 hours before it was taken out, and it was already hard ~) 10. Turn the container over and the pigskin jelly will come out. 1 1. I don't care about you.
Red ginseng and towel gourd soup is mainly cucumber 1 red ginseng, 1 root onion 5g auxiliary white pepper 1 teaspoon salt, and the appropriate amount of salt is 1. The soaked red ginseng is cut into small strips. 2. Peel the loofah and cut it into hob blocks. 3. Cut the onion into chopped green onion. 4. Put the oil in the hot pot and cool it. Add the red ginseng and onion and stir fry. 5. Add cucumber and rice wine.