Wash the pigskin first, then take a pot, add water to the pot, put the pigskin into the water, add some cooking wine, and heat until the water boils. Take out the pigskin, don't cook it over high heat, but stew it over low heat. It takes at least 1 hour to boil the adhesive tape. To judge whether pigskin is suitable for cooking, you can stick the soup with two fingers, wait for 30 seconds, pinch it with two fingers to see if it is sticky, and take drawing as the standard. If pigskin is used as frozen meat, after pigskin soup is cooked, pick out pigskin to make the frozen meat white and transparent. Mixed freezing refers to adding soy sauce to make the frozen color darker. If you cook frozen pigskin, you don't have to pick out the pigskin inside.
The key to skin care is to remove oil. The skin we buy will have a layer of subcutaneous fat attached to it. If it is not cleaned in time, the oil will dissolve in the soup when cooking, and the doping of oil will greatly reduce the cut thong. Put them in the pot, clean water won't flow through the thong. After boiling on the stove, remove the floating and simmer for about an hour and a half. Turn off the fire for another 30 minutes, pour it into the prepared soup and cook it as you like. The concentration of soup is still diluted, even if it is barely frozen, it is fragmented and difficult to form, let alone Q-bomb. Cooking time is too short, the colloid of pigskin is not completely released, and pigskin can not be chewed until it is cooked, which can not reach the concentration.
The key to skin care is to remove oil. The skin we buy will have a layer of subcutaneous fat attached to it. If it is not cleaned in time, the oil will dissolve in the soup when cooking, and the doping of oil will greatly reduce the cut thong. Put them in the pot, clean water won't flow through the thong. After boiling on the stove, remove the floating and simmer for about an hour and a half. Turn off the fire for another 30 minutes, pour it into the prepared soup and cook it as you like. The concentration of soup is still diluted, even if it is barely frozen, it is fragmented and difficult to form, let alone Q-bomb. Cooking time is too short, the colloid of pigskin is not completely released, and pigskin can not be chewed until it is cooked, which can not reach the concentration.
Reduce the heat and cook slowly for about 1.5 hours. At this time, add salt, monosodium glutamate and chicken essence to season and cook for 20 minutes, take out the seasoning package, pour pigskin and soup into a basin or a fresh-keeping box, naturally cool thoroughly, cut into pieces or pieces, put on a plate, and then boil over high fire. Turn off the fire, let it boil and let it cool. Finally, you can mix juice or cold salad according to your personal preference and cook it slowly on low heat. Boiling again can complete the transformation of collagen more fully, and achieve the desired jelly with more Q-elastic taste.