Production steps:
1, prepare raw materials.
2. Boil the skin in cold water, add star anise, fragrant leaves, cinnamon, ginger slices and onion segments, and cook until the skin can be inserted with chopsticks.
3. Unplug the hair from the skin and scrape off the fat.
4. Cut into granules. If you think it's too much trouble to cut particles, you can also cut them into filaments.
5. Add water, a little salt and soy sauce. The volume ratio of skin to water is about 2:3. The electric pressure cooker is used here, which does not consume water. After cooking, the ratio of skin water is basically unchanged. If you cook in an ordinary pot, add more water and cook slowly. Turn off the fire when the ratio of skin to water is about 2: 3. ?
6. Go to the stew stall.
7. After cooking, put it in a fresh-keeping box, let it cool, cover it, put it in the freezer, and cut it into pieces after solidification.
8. Finished product drawing.
Precautions:
1, the pigskin can be rubbed repeatedly with salt in advance to remove the dirt on the surface. Blanch the pigskin in advance to soften it, so that the grease on the pigskin can be easily removed, and it will not taste fishy or greasy.
2. The ratio of pigskin to water is critical. 800- 1000mg pigskin is generally 3000ml of water. If you put too much water, the boiled pigskin soup won't become sticky, so it won't set. In the process of boiling pigskin jelly, it is necessary to skim the floating foam on the pan surface from time to time, otherwise the frozen pigskin jelly will float with a layer of dirt.