Pigskin jelly is a kind of traditional food with pigskin as raw material. Put the unhairing part of pigskin into appropriate seasoning, cook for a long time, so that the boiled soup contains a certain amount of hide glue, and then cool. After cooling, pigskin and soup will solidify together and be seasoned.
Because it is eaten after cooling, cooling can be said to be freezing, so it is called pigskin jelly.
Chinese name
Pigskin jelly
primary raw materials
pigskin
Does it contain preservatives?
no
Main nutritional components
Protein, dermatan sulfate B.
Main edible efficacy
Softening blood vessels and promoting hematopoietic function
quick
navigate by water/air
Nutritional value practice, dipping skills, diet and health care prescription
Cuisine characteristics
Simple cooking
nutritive value
According to Chinese Materia Medica, pigskin contains protein, fat and dermatan B sulfate, which has the functions of softening blood vessels, anticoagulation, promoting hematopoiesis and skin injury healing, health care and beauty. The hematopoiesis function of its colloid is better than that of Ejiao. Regular consumption can increase heme content, increase the number of white blood cells and prevent thrombosis.
Pigskin jelly
Rich in collagen, eating more can wrinkle and beautify.
working methods
1, wash pigskin and cook in water for 5 minutes;
*** 1 1 sheet
Final result
2. Pull off the pig hair and scrape off the grease. This step requires patience.
3. Cut the washed pigskin into thin strips;
4, add water to the pot, the amount of water is about three times that of pigskin;
5. Put the pepper aniseed into the seasoning box, add some salt, soy sauce, soy sauce (don't add soy sauce if you don't like the color), ginger slices and onion segments;
6. Bring the fire to a boil, and turn to a low fire for slow stewing, about 1 hour;
7. Pick out ginger slices, shallots and seasoning boxes, and then pour them into the container. After cooling, put it in the refrigerator for curing.
8. Slice when eating and add your favorite Chili oil or something.
If you like to eat frozen skin, you can take out the leftover pigskin after cooking. Only the thick soup is cold and tastes better.