Pigskin 1

Water 3

Proper amount of vinegar

The practice of frozen meat in Northeast China?

Remove the grease and residual hair from pigskin, put it in a boiling water pot and scald it slightly. When the skin shrinks, take it out, scrape off the grease on the back of the skin with a sharp knife, and then wash the skin with vinegar to remove the excess grease. Then cut into thin strips in the picture.

Install a meat grinder and mince the skin. Friends who don't have a meat grinder can also chop it, but be careful not to smash it into mud, so as not to be soft and rotten too early when cooking.

It is labor-saving to mince the skin when it is warm. The minced skin is shown in the figure, and it is ready to be cooked after it is slightly cooled.

Add water to the pot, put cold water into the pot, the ratio of water to skin is about 3/ 1, and the fire drives it away.

When the pot is near boiling, there is a lot of floating foam in the pot. Don't skim it at this time. When the temperature rises after boiling, the floating foam naturally condenses into skin, which is easy to fish.

After boiling for the first time, turn to low heat and continue to boil, keep the domestic boiling slightly, and fish out the floating foam from time to time. When it is cooked until it is thick, stop the fire and pour it into a container for cooling. The whole boiling process takes about 45~50 minutes.

After natural cooling, continue to put it in the refrigerator to finalize the design. The cold storage time is about 3-4 hours, and it can be cut into pieces after being pressed by hand and feeling strong resilience.

As shown in the picture, the frozen skin is clear and chewy, smooth and delicious, melts in the mouth, and is rich in collagen. You can eat it with your favorite sauce.