material

Pigskin, onion, ginger, dried red pepper, star anise, cinnamon, pepper and fennel.

method of work

1, pigskin scraped off the inner layer of oil;

2, add water to boil for three or two minutes, remove and cool;

3. Scrape the grease on the pigskin again;

4. Wash it in hot water (repeat step 2.3);

5. Cut the processed pigskin into even thin strips;

6. Dry red pepper, star anise, cinnamon, pepper and fennel are wrapped in gauze;

7. Add water, onion slices, ginger slices and seasoning packets to the pot, boil over high fire, and add soy sauce, sugar and salt to taste;

8. Add the meat skin and boil it over high fire. Turn to low fire and cook until the soup is thick. The meat skin can be penetrated with chopsticks and turn off the fire.

9. Pour it into a closed container, cool it and move it to a low temperature for storage;

10, cut into arbitrary shapes when eating, and dip the sauce according to personal preference.

Practice 2,

material

Main ingredients: 750g trotters, auxiliary materials: soybean100g, seasoning: soy sauce 75g, cooking wine 30g, salt10g, monosodium glutamate 5g, green onion15g, ginger15g, cinnamon 2g and star anise 2g.

method of work

1. Soak the pork skin thoroughly with boiling water, rinse it with cold water, and scrape off the fat inside. Soak soybeans thoroughly in cold water. Cut the onion into sections and the ginger into thick slices.

2. Boil the soybeans thoroughly in the boiling water pot and remove them for later use.

3. Put 2500 grams of clear water into the pot, add the skin, ginger, onion, cinnamon, aniseed, cooking wine, soy sauce and salt after boiling with strong fire, and simmer with low fire. When the skin is 50% rotten, fish the soybeans that have been boiled with boiling water into the pot and cook them together. When the skin is completely boiled and the beans are completely cooked, take out the onion, ginger and cinnamon.

Practice 3,

material

75 grams of cod skin. Seasoning coriander leaves 3 pieces, salt 3 grams, monosodium glutamate 5 grams, gel powder 2 grams.

method of work

1, first clean the cod skin, cut it into strips 1 cm wide, boil it in boiling water for 5 minutes, and take it out for later use.

2. Boil the soup with boiled fish skin, and add salt, monosodium glutamate and gel powder to boil for later use.

3. Take a clean bowl, first coat it with oil, put 3 coriander leaves at the bottom of the bowl, add cod skin, gently pour in fish soup, cool it at room temperature and freeze it in the refrigerator for 20 minutes. Pour it out and put it in a basin when serving.

Practice 3,

material

Pork skin, seasoning right amount

method of work

1. Thaw the skin, blanch it with cold water, and cook the oil and impurities.

2. After cooling, you must clean the fat and excess hair so as not to affect the taste.

3. Cut into strips with a width of 5mm as shown in figure.

4. Put cold water and cut skin in the pot, and the water is about 2 times higher than the skin.

5. After boiling, skim off the floating foam

6. Turn to low heat, cover and boil. Go ahead, go ahead, go ahead, go ahead ~ ~

7. Cook until the water is basically flush with the skin, and add the soy sauce to color. If you like the crystal jelly, you can leave it. I generally don't like to put seasoning in the boiled jelly, so as to keep it pure, the taste depends on the seasoning when eating.

8. After cooling, it will solidify into jelly. Draw a circle along the edge with a toothpick to remove the jelly. Eat, cut and adjust, and everything will follow your heart ~

Practice 4,

material

300g beef skin. Seasoning Laoganma spicy sauce 50g, monosodium glutamate 5g, salt 2g, fennel 3g, fragrant leaves 5g, salad oil 50g and ginger onion 5g each.

method of work

1, first clean the beef skin, cut it into 2cm square pieces, boil it in boiling water for 5min, take it out, clean it, put it in a pressure cooker, add water pressure for 20min (20min after steaming), and then take it out. Stir it into a paste with a blender.

2. Heat the oil in the pot to 50% heat, stir-fry the ginger and shallots with strong fire to give a fragrance, add fennel, fragrant leaves and Laoganma spicy sauce, then add minced beef skin, add salt and monosodium glutamate, pour into a square plate after boiling, pick out fennel and fragrant leaves, cool them, freeze them in the refrigerator for 30 minutes, and then change the knife and put them in a basin.