Pork skin jelly is a winter often eat a kind of cold dishes, texture Q elastic, crisp and delicious, it is boiled with pork skin into the traditional specialties, the love of beauty of the lady, you should eat some more, because pork skin is rich in collagen, eat more can be wrinkles and beauty, on the skin and blood vessels are very good, usually from work! On the way from work, I always like to buy ten dollars, the store will give a good mix, put some chili oil, vinegar, white sesame, soy sauce, chicken essence, you can go home and eat directly, all year round refreshing dishes, the original flavor and crystal clear feeling, drink a mouthful of wine, a mouthful of pork skin jelly, crisp and chewy, unconsciously drink more than two two, then how to make the pork skin jelly to be tasty? In fact, you want to make a bright and shiny pork skin jelly is not difficult at all.
Now the price of pork is expensive, more than thirty yuan a catty, and pig skin is quite cheap, as long as a few dollars can be done, go home to boil a big pot, both nutritious, the cost is down, why not do it? Want to make a revealed pork skin jelly, the key is to simmer the meat skin jelly fire, to maintain a slight fire, the pot seems to be open like not open, do not let the water boil, boiling fire, simmering jelly is certainly cloudy, this point must pay attention to, the raw materials of the pork skin jelly is mainly pig skin, can also be used in pig's hooves, the pig skin to the large piece of pig back skin is the best, followed by the abdominal skin, commonly used by the family can be collected when the usual meat collection, are in the $ 10 or less.
Pork skin jelly
Instruments: pork skin, cinnamon, star anise, cooking wine, ginger, scallions
Seasoning: salt
1, 2 pounds of fresh pork skin, with the fire first roasted off the surface of the excess pig's hair, put on the board, with a knife to remove fat and grease on the skin of the meat, be sure to remove the clean, scrape over and over again on the line, it is the key to maintain the taste.
2, sprinkle some salt on the pork rind, brush clean, and then cool water in a pot, add 1 piece of cinnamon, 2 anise, 1 tablespoon of cooking wine, 3 slices of ginger, 3 scallions, large fire boil.
3, after the water boils, keep medium heat and cook for ten minutes, this can remove the impurities on the pork rind, but also soften the pork rind, the knife cuts the time is not too laborious.
4, pork skin after cooking, and then check again to see if there is no residual hair, with tweezers and other tools, find a way to pull clean, and then the fat part, scrape off scrape clean.
5, pork skin shredded into the basin, add a spoonful of salt, repeatedly rubbing off excess oil, rinse with water 2 times, rubbing the skin with both hands, after this treatment, and then boiled into the jelly without odor.
6, put the skin into the pot, add the skin 3 times the water, high heat to boil, turn the heat to simmer for an hour and a half, remember to seem to be open like a different state, don't rush the fire boiling, the whole process of simmering, add half a spoonful of salt is enough, rather light do not salty.
If you want to add other ingredients, such as peanut rice, shredded tofu, etc., 20 minutes before the pot before the release,
7, this is the look of the stew is good, the soup is white, cool is transparent, the soup poured in the container, can be pots, bowls, square plates can be placed in the refrigerator in the refrigerator, 4 hours on the solidification.
8, when the time comes to eat, directly cut into square slices, nutritious, appetizing and not greasy, dipping sauce I generally put garlic, cilantro, soy sauce, vinegar, sesame oil, you can adjust your own, there is so delicious pork skin jelly, with what dip are delicious.
Tips Summary
1, the meat skin must be fat and hair removed clean, the practice has been said very clearly, scrape with a knife, scrub with salt water.
2, salt put a little less on the good, some of the bottom flavor on the line, rather light not salty, because when you eat, but also dip the sauce.
3, the cooking process should be small fire, not rapid fire boiling, then the meat jelly will be cloudy.
4, want to eat darker colors, you can use soy sauce, old pumpkin color, master the amount.