Do pigskin jelly, don't cook it directly, how to do it, and the jelly is bright and has no smell? When making pigskin jelly, don't cook it immediately, bearing in mind that "1 soaking for 2 times and 3 times to remove it", pigskin jelly has no fishy smell. Because pork skin is rich in collagen, it is also called "beauty and skin care dish". The processed pigskin jelly is transparent in color and smooth in taste, and it is a good choice to be served as a banquet dish. There are two biggest challenges in making pigskin jelly: "non-condensation" and "fishy smell", but there are ways to make pigskin jelly.

Step 1: recipe: make two-color frozen pork skin raw materials: live pork skin1000g, proper water seasoning: vinegar15g, white sugar10g, soy sauce15g, oil chili pepper 5g, and minced garlic 8g. Method: First put the pork skin in a pot. Take it out, smooth it on the slate, scrape the pig hair and its residue with a knife, add water to the pork skin in the pot, and cook it for 10min from the boiling point, and then take the pork skin out of the pot.

Step 2: Take out the skin and wash it in warm water. After washing it with warm water, smooth it on the slate again. Scrape off the grease in the skin and wash it with warm water. Bring the pot to a boil again, put the skin in, stew it for 10min after the water boils. After taking out the skin and washing it in warm water, wash the oil sufficiently. At this time, the grease on the pork skin will be fully washed.

Slice the skin into thin strips and put them into a pot. After adding 5 times the weight of the skin and boiling it in water, clean the white foam on the surface layer so that the skin jelly can be completely transparent. After boiling with low fire 1 more hours, add light soy sauce to the pot, and it can become bright red skin jelly. First, put the milky white skin jelly into the refrigerator for refrigeration, and then put it into the yellow one. After the two colors and the skin jelly are completely refrigerated and condensed, you can slice and place the slices.