Ingredients for peanut and pig skin jelly: 300 grams of pig skin, 30 grams of peanuts, 20 grams of sesame seeds, 20 grams of wolfberry, 10 grams of aloe vera, a little each of soy sauce, salt, and MSG.
Method: Put the wolfberry and aloe vera into a pot, add an appropriate amount of water, decoct it into soup, remove the wolfberry and aloe vera residue, and keep the soup; remove the hair from the pig skin, put it into the concoction pot and cook for 1 hour, then drain.
Chop the pig skin into a puree, then put it into a pot, add an appropriate amount of water, then add peanuts, sesame seeds, soy sauce, salt, and MSG and cook until mashed. Remove from the heat and wait until it cools down to make pig skin jelly.
Crystal pig skin jelly ingredients: pig skin, star anise, cooking wine, minced garlic, soy sauce, mature vinegar, sesame oil.
Preparation method: ① Boil the raw pig skin in hot water until soft (turn the water on and off the heat) and let it cool slightly, then scrape off the hair and oil and chop into small pieces.
Put the cut pork skin into the pot, add cooking wine, star anise, and water twice as much as the pig skin.
After the high heat comes to a boil, reduce the heat to medium and simmer for more than 2 hours. Dip the pork skin soup with chopsticks until it feels very sticky.
②Pour it into a covered vessel, cool it slightly and put it in the refrigerator to freeze. Cut it and eat it the next day.
Dip it in minced garlic, soy sauce, vinegar, sesame oil, or add a little chili oil.
1. Thaw the meat skin, blanch it in cold water, and cook out the oil and impurities.
2. After cooling, the fat and remaining hair must be cleaned so as not to affect the taste.
3. Cut into 5mm wide strips.
4. Put cold water and the cut pork skin into the pot. The water should be about 2 times higher than the meat skin.
5. Skim off the foam after boiling.
6. Turn to low heat, cover and simmer.
Boil, boil, boil, boil, boil~~ 7. Boil until the water is basically flush with the skin, add dark soy sauce to adjust the color. If you like crystal skin jelly, you can leave it out.
1. Put the pork skin into the hot water pot and cook for about 15 minutes.
2. Use a knife to scrape off the fat on the pig skin. The cleaner the scraping, the better.
3. Add hot water to a clean pot, sprinkle with onion and ginger slices, add pork skin and cooking wine, open the lid and cook for 7 or 8 minutes, remove and let cool and cut into thin strips.
4. Take out the ginger slices and put them in the Weibao, add star anise, bay leaves, tangerine peel, and peppercorns. It is best to make a gauze bag to put it in.
5. Add hot water, pork skin strips and Weibao to a clean pot. The ratio of pork skin to water is 1:5. The ratio for birds is 1:4.
First, use medium heat to slightly boil, then turn to the lowest heat and simmer for about 2 hours, always ensuring that the soup is boiling in the middle and not boiling on the outside. After cooking, add some salt.
6. Soak the soybeans in advance and cook them in the pot.
7. Put half of the meat skin and soup directly into a deep square plate and let cool to solidify.
8. Add the other half of the light soy sauce of ingredient A, put the meat skin into the bowl first, then put the soybeans, then slowly pour in the soup and let it cool to solidify.
After solidification, use a knife to draw a circle around the plate, place it upside down on a plate or on a charcuterie board, then change the knife and put it on the plate.
9. Use garlic presses to press the garlic into minced garlic. Add ingredients B one by one to make the dipping sauce. When eating, cut the solidified meat jelly into slices using a trembling knife method. You can pour the juice on it or dip it in it.