When we make jelly, we'd better choose "pigskin" as the ingredient for cooking jelly, because "pigskin" has thicker meat, richer gum and less grease. The success rate of cooking jelly with pigskin is relatively higher.

If you choose which part of pork belly to make bean jelly, the success rate will be much lower, because pork belly is thinner, the gum content is relatively reduced, and the taste is not very good, so it is better to use "pork spine" to make bean jelly.

The ratio of pigskin to water is wrong.

When making pigskin jelly, we must master the ratio of pigskin to clear water. In general, when making pigskin jelly, the ratio of pigskin to water is 1: 3, that is, 1 kg pigskin needs 3 kg of water. Only when this ratio is used to make pigskin jelly, the pigskin jelly will not be loose, more elastic and chewy.

The grease on pigskin has not been removed.

When making skin jelly, we need to cook the pigskin for a long time to let the gum in the pigskin melt in the soup. Only in this way can the skin soup contain a lot of gum, and the skin soup will solidify into jelly after cooling. If the grease on the pigskin is not cleaned up, it will lead to a certain amount of grease in the soup, and the pigskin soup mixed with too much oil will not solidify.

So the jelly is loose and shapeless. Only by cleaning up the grease on the pigskin can the gum in the pigskin be more easily integrated into the soup, and the jelly made is more elastic.

4. The temperature and time of boiling jelly are incorrect.

When making pigskin jelly, you must first boil the pigskin with high fire, and then turn to low heat to continue cooking for half an hour. Boil for an hour on high fire and simmer for half an hour, and the pigskin soup can be made thicker and the water can be completely volatilized. Therefore, we must master the procedure of big fire first and then small fire when cooking pigskin jelly, and we must cook it.

The frozen skin has not cooled for twelve hours.

After drinking the cooked pigskin soup, be sure to cool the cooked pigskin soup at room temperature, and then put it in a relatively low temperature to allow it to solidify. If it is summer, we can put it in the refrigerator. If it is a cold winter, we can put the pigskin soup in a relatively low temperature room and let it solidify for more than 12 hours, so that the pigskin will not freeze.