When it comes to meat jelly is a lot of people are no strangers to food, this kind of delicacy by many people love, and eat when the human body protein supplementation has a very good help, but in the eating meat jelly, also need to choose in moderation, this kind of food calorie is high, too much to eat on the body will have an impact, the meat jelly of the home practices are what it is, the following is a detailed introduction to the specific way it is made.

Pork skin jelly home practices a:

Materials: 500 grams of pork skin, ginger slices 5 slices, anise moderate, cinnamon moderate. Moderate amount of soy sauce, yellow wine, sugar, monosodium glutamate, two red chili.

Practice

1. Wash the pork rind, cut into 2cm * 5cm size of the slice, Nao water standby.

2. Put the pork skin into the pressure cooker after the water, add 5 slices of ginger, moderate amount of aniseed, moderate amount of cinnamon.

The most add appropriate amount of soy sauce, yellow wine, sugar, monosodium glutamate, two red pepper.

3. Add 250ml-350ml of water, cover and smother for 20 minutes, when cool, open the lid, pour into a covered container to continue to cool, cover and put into the refrigerator, about 4-5 hours to take out the slices to eat.

Practice two:

Materials: soy sauce, salt, green onions, ginger, peppercorns, dashi

Practice:

1, buy the skin of the meat with warm water to wash, put the water, green onions, ginger, peppercorns, dashi, a little less salt to open the pot on a medium heat to cook. In the induction cooker to cook to 5, 6 mature with chopsticks can be pierced through the skin of the meat on the fire to cool.

2, wait until not hot hands when the meat skin with chopsticks (clip) out, put on the chopping board, with a knife to the meat skin above the hair and skin oil treatment, and then cut into strips.

3, to deal with, cut the meat skin and then put back just now in the induction cooker pot (pot of various materials must be fished out), now you can put soy sauce (like white color can not put soy sauce), put their favorite seasoning, everything is adjusted to open fire and continue to cook, until cooked.

4, cooled into a container, cover and put into the refrigerator, a few hours later you can eat, eat as you cut the flavor will be better.

The above two is the meat jelly home practices, in the home production of meat jelly, you can follow the above methods, but the choice of these two methods, you can choose according to their own acceptance of the way, so that in the production of meat jelly, but also can be easily carried out.