Practice steps:
Sit in a pot and open fire, add the right amount of water, put the pork rinds under the pot of cold water, blanch over high heat, boil over high heat, add the right amount of cooking wine to deodorize, skimming off the surface of the foam, continue to cook for 3 minutes, and then fish out.
After the pork skin is fished out, use a kitchen knife to scrape off the grease inside the pork skin, and then remove the residual dander on the surface of the pork skin; cut the clean pork skin into chopstick-thin strips while it is still hot.
Put the cut pork skin in the basin, add two small spoons of edible salt, and then hand rubbing pork skin, to remove the residual oil and fishy smell on the pork skin, rubbing 2-3 minutes after rinsing with water again, repeated kneading 2-3 times until the water becomes clear and bright. Edible salt in the process of rubbing can take away the residual grease and fishy odor on the pork skin.
Add the right amount of water to the pot, and when the water boils, add the cut pork rinds to blanch again, cook for about 1 minute and pull out, after this step of blanching, the fishy flavor of the pork rinds and grease can be removed basically clean.
Put the blanched pork rinds into the pressure cooker, and then add 3 times the water of the pork rinds, add a little green onion and ginger. The amount of water should be determined by the amount of pork rind after removing the fat. 1000 grams of pork rind has about 600 grams left after removing the fat, so 1800 grams of water was added here. It's relatively less work to use a pressure cooker. If you use a regular saucepan to cook, you need to add 4-5 times the amount of water for the pork rinds and cook on low heat for 60-80 minutes; if you use steaming, you can just add twice the amount of water for the pork rinds and steam on high heat for 60-80 minutes.
When the pressure cooker is on steam, start the timer, cook on high heat for 20 minutes, then turn off the heat, after the pressure cooker is relieved, pour the simmering pork skin jelly into a suitable container (stainless steel pot or preservation box), add the right amount of salt for seasoning, and a little old pump to adjust the color, stir well.
Allow the skin jelly to cool and then place it in the refrigerator for chilling and storing, refrigerate for more than 6 hours so that the skin jelly can be completely molded and can be taken out and sliced.
The jelly can be boiled more than once and kept in the refrigerator, so it can be made once and eaten for three days, which is a great way to save time.
Tips:
1, with a pressure cooker to cook jelly, pork skin and water ratio of 1:3, high heat can be cooked for 20 minutes; with a soup pot to cook jelly, pork skin and water ratio of 1:4.5, slow simmering on a low flame for 60-80 minutes; water steaming jelly, pork skin and water ratio of 1:2, steam on a high flame 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.