Main ingredient: pork skin 1500 grams

Auxiliary ingredients: 40 grams of edible alkali, vinegar essence of 30 ml

Seasoning: 50 grams of green onion, 30 grams of ginger, 25 grams of salt, 25 grams of monosodium glutamate

One, careful selection of materials, the initial processing to be carefully operated

1, will be placed in a pot of meat skin boiled to break the raw. Fish out a little cool with a knife to scrape the fat meat and residual hair, and then cut into thin strips.

2, put the skin into a basin, add 1% hot alkaline water and 1% hot vinegar water to scrub until the skin is white and smooth, and then rinse with water twice.

Primary processing production key:

1, the production of meat skin jelly selection is very important, do not use black pig skin and old pig skin, to large flat and skin stubble shallow tender pig skin is good. With epidemic prevention seal of the skin part of the water after boiling must be scraped off with a knife to prevent the pigment dissolved in the soup, affecting the color and lustre.

2, cooked fat on the skin after cooking and residual hair must be scraped, or fat fat will gradually dissolve in the soup, the formation of small particles, affecting the transparency of the jelly.

3, cut the skin into thin strips, in order to increase the surface area of the skin, conducive to the absorption of heat, so that the collagen protein in the skin fully dissolved in the soup.

4, scrub with alkali can wash away the residual fat on the meat skin, add vinegar can remove the odor on the meat skin, neutralize the alkaline, to avoid the loss of nutrients.

Second, cook on high heat, steam under water

Wash the meat skin strips into a steel container, add boiling water (the ratio of water to meat skin is 3:1), put the green onion and ginger, and then put it into the steamer. The water in the steamer should reach the bottom of the meat skin container and steam over high heat for about 4 to 5 hours. Pick out the green onion and ginger pieces, add salt and monosodium glutamate (MSG) and stir well, pour into the mold and cool.

The key to making and tips:

The water in the steamer should reach the bottom of the container holding the meat skin, and the technique used is to steam under water, which has the advantage of shortening the heating time and making the frozen juice as clear as water. The addition of green onion and ginger can remove the odor of the meat skin and bring out the aroma of the meat skin. If the meat skin juice into the refrigerator to cool down, the temperature can not be lower than 0 ℃, because the temperature is lower than 0 ℃ will make the meat skin juice on the frozen, frozen water will be lost, and thus can not be molded, the loss of the characteristic flavor of the meat skin jelly.