[Ingredients] Pigskin, ginger slices, cooking wine, cooking oil and shallots
[Practice] Wash the pigskin, put it in the pot, add ginger slices, blanch with cooking wine, and remove it for later use.
2. Shred the scalded pigskin and wash it with cold water.
3. Add more than half a bowl of water to the pot, add the cleaned pigskin, pour the cooking wine, add the shallots, and cover the fire to cook.
4. After the soup is stewed until it turns white, pick out the onion and ginger in the pot, pour them into the mold together with the soup, and leave them at room temperature for 3~4 hours or put them in the refrigerator for cold storage 1~2 hours. After the pigskin is frozen and solidified, cut into appropriate small pieces and enjoy.
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Pigskin jelly?
[Ingredients] 300 grams of pigskin, 600 grams of water, one spoonful of cooking wine, 3 grams of salt, one spoonful of soy sauce, one spoonful of soy sauce, one piece of ginger, three onions, one piece of pepper 10 and two pieces of star anise.
2 tablespoons fresh soy sauce, 2 tablespoons rice vinegar, 1 tablespoon Chili oil, 3 cloves garlic.
Practice steps:
1. Boil the skin for a few minutes to make it soft. Convenient for scraping grease and shredding.
2. After boiling, scrape off the grease and pull out the pig hair.
3. Shred pigskin.
4. Add water to the pot and boil for a few minutes, then pour out the water, repeat it three times, try to cook the oil as clean as possible, and the frozen skin is not greasy.
5, prepare onion ginger, cut as big as possible, and finally fish. Zanthoxylum bungeanum and star anise are packed in seasoning boxes, so as not to be fished out at last, because the soup should also be kept.
6. Boil hot water, seasoning, cooking wine, soy sauce and salt in the pot. Don't use too much salt, and finally dip in the juice. The amount of water is subject to personal preference. If you like strong water, put less water.
7. Cook in any pot. I like to use a pressure cooker. 10 minutes. Pressure cooker saves time and trouble. I like q-bombs. It's short and chewy.
8. Clip out the seasoning, pour it into a container and refrigerate until it is solidified.
9. Prepare the dip. Delicious soy sauce, rice vinegar, Chili oil, minced garlic, whatever you like!
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Pigskin 1000g depilated, washed, cut into small pieces, put into a pot, add appropriate amount of water, simmer on low fire until the skin is cooked and rotten, and when the juice is sticky, add seasonings such as yellow wine, soy sauce, salt, onion and ginger, and then heat and mix well. After cooling, it solidifies into jelly, which can be eaten with meals or as snacks at will.
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