The basic principle of pork skin jelly is very simple, it is based on the water blanch pork skin inside the collagen melting out, in the cooling temperature reduction after the collagen will let the tea soup solidified into a crystal jelly like the Q elasticity of the shape, so the meat jelly this thing is not complicated at all, boiled in the case of pork skin jelly, water and the percentage of the general is 3 to 1 up and down, naturally, this is not a dead rule, can be adjusted in accordance with their own taste needs. The actual water is actually a lot more than the actual water, but it's not as if it's a lot more than a lot more than the actual water. Love smooth a little more water, love more ductile then water with slightly less, too much water will not be able to form, too little water will be too tough material,

And may be heavy odor, but if it is not adjusted too much are not a problem. Simmering time is generally in 1 hour to 1.5 hours or so can, this time is sufficient to let the collagen in which the total mix, the time period longer not only consume fire point, but also due to too much cooking and the loss of some of the nutrients, or cause some of the not so good into the simmering of the meat jelly, the water with too much will cause the meat jelly is not easy to form, cut open very easy to fall apart. Water is too little meat jelly is full of meat skin, lack of beauty, taste excessive flexibility, not very suitable for children and the elderly.

The percentage of water and pork skin is strictly different for different sets of pots and pans. With the general hot pot simmering meat jelly, water evaporation is more, the percentage of water and skin is at least 3:1, pressure cooker pressure is too high, a short time can be pork skin stew, but there is also a little water evaporation, the percentage of water and skin is about 2:1, electric pressure cooker water evaporation is not obvious, and therefore the water flow can be appropriate to reduce the percentage of water and skin is about 1.5:1. naturally, it is also necessary to

If you like to cook the pork skin crispy, then the water flow also needs to be reasonably high some of the meat jelly is not QQ stretch, the proportion of water and skin is very critical, and the degree of ripeness is also an immediate correlation. The skin with colorful collagen, if the short-term boiling, the skin in the collagen can not melt in the water, so the taste of the meat jelly can not be very Q stretch, only a long time of boiling, so that all the collagen melted in the water, after freezing the meat jelly will appear Q stretch flavor. With the general hot pot to maintain at least an hour of slow simmering, with the pressure cooker simmering also need to do twenty minutes to thirty minutes.