How much water is appropriate to cook pork skin jelly? Remember 1 ratio, the taste is soft and smooth, easy to mold more transparent!

Pork skin jelly is a popular food, made of fresh pork skin, Q elastic smooth, rich in nutrients, is a very good wine dishes. Although the price of pork is not too stable, but the pork skin has always been very cheap, 1 catty 3 dollars, buy some to make pork skin jelly, delicious and affordable.

Pork rinds are rich in collagen, often eat can be beauty, love beautiful women must not miss. Do a good job of pig skin jelly crystal clear, elastic, very smooth. When I was a kid, I often couldn't eat meat, so my grandmother bought some pork rinds and made pork rinds jelly at least once a month, which was delicious.

The practice of pork skin jelly is simple, but many people can not do well, there are three common problems, the first one is fishy, the second one is very cloudy, the third one is not shaped, in fact, this is not mastered the correct method.

I'll share with you the tips for making pork rind jelly, and if you like to eat it, collect it and make sure you succeed at once.

Want to pig skin jelly no fishy flavor, crystal clear not cloudy, pig skin must be treated well. If you want to make a quick mold, the secret lies in the amount of water you add. Less water, pig skin jelly hard; more water, pig skin jelly is not shaped, the following look at the chef is how to do pig skin jelly, remember the 2 tips, to ensure Q elastic smooth, high transparency.

Pork skin jelly

Prepare fresh pork skin, scallions, ginger, salt, cooking wine, soy sauce.

Practice

1, wash the pork skin, pick off the residual pig hair, then cold water in a pot, add onion, ginger, cooking wine, open high heat and cook for 5 minutes, fish out and rinse well.

2, use a knife to scrape off the excess fat on the inside of the pork skin, then cut into 5 mm wide thin strips, add an appropriate amount of salt and scrub for 5 minutes, and then rinse well. Scrub a few more times until the water becomes very clear. Do this 1 step more, can effectively remove the fishy flavor of pork skin and grease, pork skin jelly in order to have no fishy flavor, and more crystal clear.

3, the pot pour into the appropriate amount of water to boil, pour into the pork skin strips blanching 2 minutes, fish out and drain.

4, prepare the pressure cooker, pour in the pork rinds, add water, the ratio of water and pork rinds is 3:1. It should be noted that the pork rinds are the weight of the third step after draining the water, not the weight of the raw material.

5, cover the lid and heat on high heat, on the gas pressure for 20 minutes, turn off the heat and let off the gas, add the right amount of salt seasoning while hot, mix well. If you want the pork skin jelly to be crystal clear, make sure you don't add seasonings with color, such as soy sauce, or the pork skin jelly will be black.

6, the pork skin and soup pour into a container, let it cool and then in the refrigerator for 4 hours, no need to freeze, when the pork skin jelly completely solidified, inverted over, cut into slices or pieces, mix a bowl of sauce for dipping can be.

Tips for Pork Skin Jelly

(1) Pork skin should not be boiled directly, then the fishy smell must be big and muddy. There are 2 main points when dealing with pork skin, one is blanching, the second is scraping the oil, after doing these 2 steps, the pork skin will have no fishy flavor and grease, pork skin jelly is not cloudy.

(2) Cook pork skin jelly, add how much water is appropriate? The correct ratio is 1:3, that is, add 3 times the water, this ratio makes the pork skin jelly taste soft and smooth, but also easy to mold. It is faster to use pressure cooker, 20 minutes can be, ordinary cooker needs 40~60 minutes.

(3) want to make crystal clear pork skin jelly, seasoning must not add dark color seasoning, although also some transparent, but the color will be black.

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