Doing pork skin jelly, what is the ratio of water and pork skin? Many people get it wrong, no wonder the skin jelly is not shaped, now the market price of pork has been down, but the price of pork skin is very cheap, in our local area, 3-5 dollars can buy a pound of fresh pork skin, but few people buy.

We usually go to the market to buy food, if you meet the fresh, cheap pork rinds, be sure not to miss, buy some home to do pork rinds jelly to eat, nutritious and delicious. Speaking of pig skin jelly, I believe that few people will not love to eat, dipped in garlic vinegar sauce, Q Q弹爽滑, especially appetizing. Pork skin jelly is delicious, but it is not good to do, a lot of friends at home to do pork skin jelly, have had the experience of failure, one is not easy to form the jelly, and the second is the fishy taste. So when making pork skin jelly, you must first solve these two problems.

The practice of pig skin jelly can be said to be relatively simple, the main thing is to simmer, cool, but to make no fishy flavor, and translucent pig skin jelly, it is not a simple thing, like many people do out of the pig skin jelly is ugly and difficult to eat, are simply can not get down to the mouth it, to do the pig skin jelly, the most taboo blanching and then directly simmering! Less this step, no wonder the pork skin jelly is not translucent fishy flavor is also heavy.

Production process

1, first of all, the pig skin surface layer on the pig hair scraped clean, then it will be put into the water soak for about 30 minutes, soak well after taking out the rinse can be, and then it will be thrown into the pot, add into the amount of water, and then add the appropriate amount of star anise, cinnamon, and cooking wine, and throw a few pieces of ginger into it, open the big fire to start blanching, the water boiled and adjusted to a small amount of water. The water boils and then reduces to a low heat and cooks slowly for 20 minutes.

2, will blanch the water of the pig skin out, cool, do not then boil, add a step, is the skin of the pig layer of grease with a knife to scrape off, scrape good and then put it into the salt water and scrub.

3, the scrubbing of pork rinds out, cut into small sections, then into the pot, then add the right amount of water, and throw a few pieces of ginger into it, and then add salt to start simmering, the first big fire to boil the water and then turn into a small fire to simmer for 30 minutes, and finally turn off the fire, the ginger out, and will be simmering pork rinds with juice into a container, cooled down after the end of the refrigerator to refrigerate a night, wait until the next day can be taken out! The next day, you can take out the pork rinds and cut them into pieces.

Tips:

1, using a pressure cooker to cook jelly, pork rinds and water ratio of 1:3, cook over high heat for 20 minutes; using a soup pot to cook jelly, pork rinds and water ratio of 1:4.5, simmering for 60-80 minutes; water steaming jelly, pork rinds and water ratio of 1:2, steam over high heat for 60-80 minutes.

2, want to eat pork skin jelly without fishy flavor, pork skin must be repeatedly scrubbed to remove residual grease and impurities remaining on the surface of the skin.