Main Ingredients: Pork Skin (3,000 grams)

Seasonings: Onion (200 grams) Anise (25 grams) Ginger (150 grams) Soy Sauce (300 grams) Wine (50 grams) Salt (100 grams) Scented Oil (15 grams)

Production process

1. put the fresh pork skin into a pot of boiling water and soaked through the fishes, scrape off the fat, slice and cut into 6 cm long thin slices. Scrape the fat from the skin, cut it into 6 cm long slices and set aside;

2. Boil 15 kilograms of water in a pot, add the pork skin, ginger and green onion and simmer over high heat, removing the floating foam as you go;

3. When the skin is 80% cooked, add the salt and soy sauce, and continue to simmer over a low heat;

4. Simmer the skin until it is baked, and the broth is thick, then pour it into an enameled square plate, sprinkle in the spices (crushed), and mix it well.

5. crushed), mix well and freeze it cold;

5. Cut it into dices or slices before serving;

6. Pour some three-heat oil made of vinegar, soy sauce and sesame oil over it, and you can serve it.

Craft Tips

1. Fine salt and soy sauce should be added later, otherwise the meat skin is not easy to cook;

2. During the boiling process, the floating foam should be constantly beaten to ensure the appearance of the finished product;

3. Generally 2500 grams of pork rinds can be cooked 800 grams of jellied skin.

Taste of the dish

Beautiful and sharp.

History and culture

1. The color of the skin jelly is bright, and it is a good product for drinking;

2. The method of boiling three-color skin jelly is the same as the above, but there is no need to increase the amount of noodles and soy sauce, and when the skin jelly is boiled, 1/3 of it is poured into a square enameled plate, and when it is solidified, then 1/3 of the skin jelly is added to the spinach juice to dye the green, and it is poured over the solidified jelly to solidify, and then the last 1/3 is added to the soy sauce, and poured over the green jelly to solidify into a block. Then add the last 1/3 with soy sauce and pour it on the solidified jelly to form a block, this is the "three-color jelly", which is beautiful and delicious, and it is the best of the cold dishes.

Process: Jelly Flavor: five flavors

Main ingredient: pig's feet (750 grams)

Accessories: soybean (100 grams)

Seasoning: soy sauce (75 grams) wine (30 grams) Salt (10 grams) Monosodium Glutamate (5 grams) Onion (15 grams) Ginger (15 grams) Cinnamon (2 grams) Anise (2 grams)

Making

Preparation

Technology

1. p>1. Pork skin blanch with boiling water, cool water, scrape clean, skin fat scraped off do not. Soybeans soaked in cool water. Onion cut into segments, ginger cut thick slices.

2. Soybeans into the pot of boiling water to cook through, fish out for use.

3. Take the pot on the fire into the water 2500 grams, after boiling into the meat skin, ginger, green onions, cinnamon, dashi, cooking wine, soy sauce, salt, with a large fire after boiling to a small fire cooking simmering, to be five rotten meat skin, the soybean boiled through the boiling water into the meat skin pot with the cooking, to be completely cooked meat skin, beans have been fully cooked, fish out the green onions, ginger, cinnamon, dashi, add monosodium glutamate (MSG), poured into the deep rectangular plate! The first thing you need to do is to take it out when it is completely cool and frozen, and then cut it into small pieces with a knife and serve it on a plate.

Taste

Salty and fresh, soft and hard.

Process: mixing Taste: slightly spicy

Main ingredient: pork skin (250 g)

Seasoning: chili oil (15 g) soy sauce (8 g) sugar (10 g) garlic (15 g) salt (5 g) monosodium glutamate (3 g) sesame oil (8 g)

Making process

1. Pork skin picking the net hair washed and put into the pot of boiling water to cook, fish out! Let cool and cut 3 cm long julienne, on the plate;

2. garlic finely chopped;

3. chili oil, soy sauce, sugar, salt, monosodium glutamate, sesame oil, garlic, mix well, poured in the meat on the skin and mix well can be on the table.

Process: mixing Taste: sour and spicy

Main ingredient: pork rind (750g)

Supplement: cucumber (100g) coriander (10g)

Seasoning: vinegar (75g) green onion (10g) garlic (20g) ginger (10g) peppercorns (10g) sesame oil (10g) flavor (5g) white granulated sugar (15g) salt (8g)

Production process

1. Boil the skin of the meat, and then cut the skin of the cooked meat into diamond-shaped pieces, while still hot with sugar, fine salt and mix, cool.

2. Cucumber washed and sliced, with refined salt, monosodium glutamate, minced garlic seasoning on the periphery of the plate, and then the skin of the meat on the plate, then sprinkled with parsley segments, and then vinegar, ginger, sesame oil, minced garlic, monosodium glutamate seasoning into a sauce, poured on the plate that is completed.

Taste

Sweet, sour and spicy, nourishing skin

To make the dishes made of meat skin not greasy, first of all, you have to scrape the fat meat attached to the meat skin, and after that, when you eat, be sure to put vinegar to cook.

I hope my answer is helpful to you.