This kind of thing has always been called frozen meat in our family. It is full of collagen and feels delicious. Ha ha. My cooking time is half an hour. Generally, when our family is approaching winter, we will leave the skin of the pork we bought and freeze it in the refrigerator. When it comes to winter, we will use it to make frozen meat. When we do more in the New Year, we will give it to our relatives and friends. In the basic winter, the cold dishes we see every day on the dinner table are very spicy and sour.

Pigskin contains a lot of collagen, which can slow down the cell aging of the body. Regular consumption can make the skin plump and elastic. This pigskin jelly is original and crystal clear, and it feels delicious. When you eat it, you can adjust the sauce and burn it according to your own taste. Some people like pigskin frozen tender, some people like pigskin frozen tight, and some are strong. For example, I like pigskin jelly, which is strong. It feels very comfortable and satisfying to eat.

When it is cooked, take it out and rinse it with clear water until the pigskin is not hot. Scrape off the grease on the pigskin with a knife (the grease must be scraped thoroughly so that the jelly made will be fresh and not greasy), and pull off the pig hair on the pigskin. This step is very important and must be cleaned thoroughly. This is a step that everyone is easy to ignore. Just use the skin. Be sure to soak in clear water for two hours, which is conducive to the next scraping and peeling. The skin is not so stiff and easy to operate.

"The ingredients needed for pigskin jelly are only pigskin, and then clear water. Pigskin will be brought when buying meat, so every time it is taken down and put away, it will be cooked in a pot on holidays. Adults and children love to eat it. The pigskin jelly made by my family does not put any seasoning, and it is crystal clear, so it is also called crystal skin jelly. When eating, it is dipped in the favorite juice, which is cool and refreshing and Q-bomb." If you like to eat frozen skin, you can fish out the remaining pigskin after cooking. Only the thick soup is cooled, and the taste is better.