How to make pig skin jelly, the skin jelly is translucent, has no fishy smell, and is chewy in the mouth?

The main reason why most people fail to make pork rinds is that the pork rinds are not neatly processed. This step needs to be divided into several processes. One is to burn the hair on the pigskin; After boiling the water, try to remember to remove excess oil. Third, when washing the pork skin, remember to add an appropriate amount of salt, vinegar, and soda to it and rub it vigorously. After cutting them into thin strips, you need to put them in. Soak in cold water for 1-2 hours.

Food seasonings: pork rinds, rice wine, salt, (soda), green onions, ginger slices, marinade, light soy sauce (or dark soy sauce), hot sauce (or other dipping sauce) Production process: Chapter 1 Step

First, go to the market and choose 1-2 pieces of fresh pork rinds to take home. Clean the fur on their surfaces, then soak them in cold water for a few hours and soak them. After they are soft, put them in the pot under cold water. Step 2

Then, add a small amount of rice wine to remove the fishy smell in the pot, bring to a boil over high heat, then turn to medium to low heat and simmer for 5-10 minutes (until they are cooked until they can be easily inserted with chopsticks. Now Pork skin is very thin, so there is no point in cooking it for a long time) Remove it, let it cool and set aside. Step 3

After the ambient temperature of the pork skin drops, change the knife and remove the intestinal fat slices from the inside (it can be used for frying lard, and the lard residue is very delicious for cooking tofu). After everything is done, cut them into thin strips and put them in a basin for later use. This step is an important step in making the meat skin jelly cloudy and opaque. Step 4

Then, sprinkle an appropriate amount of salt into the basin, rub it vigorously for 1-2 minutes, and then rinse it with boiling water 2-3 times to remove excess oil and fishy smell. It's neat and complete, and the cooked pork skin jelly is not only crystal clear, but also doesn't smell at all when eaten. Step 5

Then, put the cleaned pork skin into the pot, and at the same time, add an appropriate amount of water (pay attention to the ratio of the two, the normal preparation is: 1: 2), add a small amount of dongru and ginger slices, then pour 1 packet of marinade, 1 spoon of soy sauce, and a little salt. After boiling over high heat, cover the pot and cook over low heat for 1-2 hours. Step 6

Finally, pour the cooked pork skin (semi-melted) into the container prepared in advance, let it cool slightly, then wrap it in a fresh-keeping bag and put it in the refrigerator. Wait for 1 hour until it solidifies and takes shape. After taking it off, cut it into thin slices with a flower knife. When eating, dip it in some hot sauce, which will make even immortals drool.

Warm reminder: When cooking pig rinds, the ratio of water to pork rinds is very important. Usually 1:2 is the most suitable. For example, for 10 kilograms of pork rinds, you need to add 20 kilograms of water.