Main Ingredients: Pork Skin 500g, Peanuts Moderate

Seasoning: 2 green onions, 6 slices of ginger, 70g of soybean soy sauce, soy sauce moderate amount, white wine moderate

Materials: peppercorns, star anise, cumin, water 1000ml

Peanut Pork Skin Jelly Practice:

1, Pork Skin washed After cutting into wide strips, peanuts soaked in water for more than 2 hours.

2, pork rinds into the pot with cool water to boil, add some white wine to fishy, cook for 5 minutes out of the water.

3, scrape off excess fat while hot.

4, pork skin cut strips, peanuts peeled red coat.

5, pork rinds into the pressure cooker, add the tied packet, scallion, ginger, soy sauce, soy sauce, white wine, pour water.

6, buckle the lid of the pot, large fire, turn small fire to cook for 10 minutes.

7, to be limited to the natural fall of the valve, open the lid into the peanuts, add salt to taste, do not cover the pot, boil and then turn to medium-low heat to cook for 5 minutes to pick up the green onions, ginger and packets, turn to a small fire to collect the juice slowly, see the soup slightly thickened when off the fire.

8, poured into the dish, cooled and covered with plastic wrap, into the refrigerator overnight.

Peanut meat jelly production skills:

1, do not add too much water, more water is difficult to freeze.

2, blanched pork rinds, to scrape the oil while hot, cut coarse silk, or wait for the cold is very difficult to cut.

Meat skin jelly how to do transparent:

Wash the pig skin after cold water into the pot, cook to the pig skin on the remnants of the pig hairs firm up, remove the residual hairs, and then scrape the top of the grease part of the spoon or utensil, be sure to scrape off the grease cleanly. After scraping, the skin should be repeatedly scrubbed with fine salt or vinegar, and finally rinsed with water. In short, to deal with the pig skin without fat, look almost transparent.