Winter is the best time to make frozen meat. You can call it frozen meat, crystal skin, frozen aspic, anything. They are all the same thing. Making aspic is a careful and slow work, and you must be patient. Ingredients: pork skin, appropriate amount of ginger slices, 5 slices of cooking wine, 3 spoons

June Fresh Light Salted Soy Sauce 2 tablespoons of cinnamon 1 piece of bay leaves 2 pieces of star anise 2 dipping sauces June Fresh Light Salted Soy Sauce 2 tablespoons of vinegar 1 tablespoon of minced garlic 1 tablespoon of spicy oil 1 tablespoon of salt Appropriate amount of chicken essence Appropriate amount of Shaanxi cuisine｜Homemade frozen meat

How to treat pig skin: Soak the purchased pig skin in cold water for two hours, wash it, put it in a pot, add water to cover the pig skin, add ginger slices, cooking wine, cook until the pig skin curls, take it out, let it cool and scrape it off

Scrape off the floating oil on the inner surface of the pig skin, cut it into shreds and put it into a pot. Add three times more water. When the water boils, skim off the floating residue. I processed it here relatively cleanly at the beginning.

, so there is almost no foam, add star anise, cinnamon and bay leaves, add 2 tablespoons of salt (you can choose to add or not add salt here, because the final dipping sauce will have a salty taste, it depends on your own taste) add June fresh light salt

Soy sauce, this step is mainly to adjust the color. Do not add dark soy sauce, otherwise it will be dark and ugly. Simmer over low heat for two hours, take out the star anise, cinnamon and bay leaves. I turned on the medium-low heat and simmered it.

At the beginning, the fire was a little higher, mainly because I was lazy and saved some time. After boiling, I transferred it to a basin. I boiled it directly in the glass pot and saved this step. Finally, I put it on the cool balcony.

Cool it overnight and let it solidify naturally. The prepared frozen meat will be very elastic. Then mix the soul dipping sauce: Garlic Salt Chicken Essence June Fresh Light Salt Soy Sauce Vinegar Oil Spicy Pepper. Finally add a little purified water to dilute it slightly (mix evenly

) Pour the prepared dipping sauce on top of the cut frozen meat and you can start it. This video can be used to judge whether it is cooked properly (generally two hours on medium to low heat is enough, if you really don’t know how to judge) Shake your butt meat jelly haha ??Frozen meat

Preservation: Cut into pieces and place in a basin, seal with plastic wrap and store in a natural refrigerator on the balcony. If your home does not have a balcony, store it in the refrigerator.