To make pigskin jelly, why is it not fragrant or strong? The chef teaches you the correct way, and there is a dish for the New Year's Eve.
But usually, the jelly we eat is cut into pieces. Today, we make pigskin jelly in a special way. It looks beautiful and tastes exquisite. Next, I will tell you how to make this pigskin jelly.
Ingredients for frozen pigskin: pigskin, soy sauce, vinegar, coriander, cooking wine, salt, water and onion. Exercise:
1. Chop onion and ginger and soak them in water.
2. Put the skin in cold water, then cook it on the fire, and boil it for another three minutes.
3. Take it out and cool it with cold water, then scrape the white oil off the pigskin with a knife.
4. After the white oil is scraped off, it can be effectively removed by washing it with hot water for several times.
5. Shred again, leaving 100g, and dividing the rest into 100g, bagging and freezing.
6. Take shredded silk, add cold water and cooking wine, and cook for another three minutes.
7. Take out the pigskin, put it into the soymilk machine, add the onion, Jiang Shui and salt to the lowest water level of the soymilk machine, and then open the soymilk machine to make soymilk. 7. Then take a fish mold and fix it in a basin.
8. After laying the ingredients, filter out the excess residue with a sieve and pour it into the fish mold after it is warm.
9. Let it cool down a little.
10. When eating, prepare some laba vinegar, add some soy sauce, buckle the fish out, put it on a plate, pour the juice on it, and sprinkle some coriander to eat.
In a few simple steps, a fresh and delicious pigskin jelly is ready, which looks particularly appetizing, like a white and smooth fish swimming around the plate. It's really great! As a big dish, good luck!