Tell you the necessary ingredients for cooking pork skin jelly:

Soy sauce, vinegar, sugar, monosodium glutamate, minced garlic. The most important thing is to add some minced coriander and mix it together.

With these, the pork skin jelly you make will be delicious! !

Attached: How to make pork skin jelly 1. Raw materials: 500 grams of pork skin (green beans, carrots, peanuts) optional

Seasoning: dark soy sauce, salt, MSG, pepper each A little

Production process: (1) Wash the meat skin, rinse it with water, cut it into shreds and cook it thoroughly in a pot over low heat.

(2) Add green beans, diced carrots, and peanuts to the cooked pork skin to adjust the taste, then pour it into an ice basin to form.

(3) Use after cooling, cut into small cubes and add minced garlic.

Taste characteristics: crystal clear shave, soft and smooth texture, salty and refreshing.

Note: Cook the pork skin over low heat.

2. Raw materials: appropriate amount of pig skin, wash and remove hair.

Ingredients: pepper, aniseed, cinnamon, green onion, and a little ginger.

Seasoning: appropriate amount of light soy sauce, a little dark soy sauce (or use soy sauce directly), vinegar, minced garlic.

Preparation method: Sit in a pot of water, put the pig skin into the pot when the water is cold, and bring to a boil over high heat. After boiling the pot, skim off the foam, then add the ingredients, turn to low heat and simmer, it may take a long time. When the soup in the pot becomes thick, turn off the heat. Pour it into a container and let it cool, then put it in the refrigerator. When the soup has solidified, you can cut it into pieces and eat it. It has a great flavor with seasonings.

3. Colorful crystal jelly

1. Scrape the skin of the meat with a knife, wash it, put it into cold water and boil it, take it out, rinse it, cut it into small pieces, change the water, add green onion and ginger and cook it again. After the soup is boiled, reduce the heat and simmer for two hours until the meat skin is cooked. Crispy and rotten.

2． Dice the carrots and winter bamboo shoots, and prepare some green beans.

3. Pour the broth into another container and discard the remaining meat skin and onion and ginger. and allow it to cool naturally. The oil in the soup will condense on the surface of the soup. Use a small spoon to scrape the oil off the surface.

4. Put the soup on the fire again and add an appropriate amount of salt to taste. At the same time, add diced carrots, winter bamboo shoots, and green beans into the soup and cook until crispy. Add MSG and remove from heat. Let cool naturally.

5. Pour out the condensed skin jelly after cooling and cut into slices before serving on a plate.

Key points: 1. The meat skin must be cleaned, otherwise there will be a peculiar smell.

2. The cooking time must be sufficient and the soup must be thick, otherwise it will not freeze or spread.

3. Be sure to scrape off the oil on the surface, otherwise it will feel greasy and affect the taste. The well-made jelly is shiny and translucent. There are also white winter bamboo shoots, red carrots and green green beans. It is beautiful and delicious. During the festival, amidst the big fish and meat, this dish is cold and slippery. , very clear. If you are interested, you can try it.

4. Fresh pork skin jelly

Ingredients: One pound of oil-free pork skin, one aniseed, a small piece of ginger, a little soy sauce, salt, a little chicken essence, commercial Three spoonfuls of quick-frozen green beans are sold.

Method: First blanch the meat skin in boiling water to remove the fishy smell, pluck out the remaining hair, cut the knife into strips one and a half inches long, slightly thicker than chopsticks, and boil two large bowls of water (about the size of the meat skin) in a soup pot. Three times), add the first three ingredients and simmer until the meat skin is tender. When the soup only covers the meat skin, pour in the light soy sauce, add salt and chicken essence to adjust the taste, add the green beans and cook briefly, then remove from the heat. Pour all the soup ingredients into a rectangular cake and bake it. Use a small spoon to skim off the oil. Let it cool and put it in the refrigerator. Once frozen, eat as you go.

Note: When cooking the soup, you can adjust the seasonings according to your personal taste, and you can also add various vegetables such as potatoes. Carrots, lentils, etc. You can also remove all solid ingredients and only eat them clear and frozen.