Ingredients: pigskin coriander aniseed orange peel ginger garlic salt cooking wine Chili oil soy sauce vinegar sugar monosodium glutamate pepper oil sesame oil

Practice: 1. Put the washed pigskin and two or three slices of ginger into a cold water pot for blanching. After the water boils, turn off the heat and continue to cook for about half an hour, then take it out and wash it, and pour out the water for boiling pigskin.

2. Wash the pigskin with a knife, carefully scrape off the fat that was not picked up at the time of purchase and throw it away. Pull out the pig hair with tweezers, and even if it is not clean.

3. Clean pigskin and cut it into thin strips.

4. Mix cold water into the pot, add pork skin strips, a small amount of aniseed, dried tangerine peel, and sliced ginger. After boiling over high fire, turn to low heat, add a small amount of salt and cooking wine, and continue cooking for about half an hour until the soup becomes thick. Turn off the fire.

5. Drain the pigskin and various seasonings with a colander, pour the remaining soup into a container, cool it and put it in the refrigerator until the pork skin soup is completely solidified.

6. Start preparing the ingredients when the pigskin soup is refrigerated. First, mash the garlic, wash the coriander and chop it up.

7. Add soy sauce, salt, sugar, vinegar, monosodium glutamate, pepper oil, sesame oil and Chili oil into the bowl to make juice, and then pour the garlic into the juice and mix well.

8. Take out the jelly, cut it into pieces, put it on a plate, pour the seasoning juice on the jelly, and finally sprinkle the coriander powder.

1: Thaw the skin, blanch it with cold water, and cook the oil and impurities.

2. After cooling, it is necessary to clean the fat and excess hair so as not to affect the taste.

3: Cut into 5mm wide strips.

4: Put cold water and cut skin in the pot, and the water is about 2 times higher than the skin.

5: After boiling, skim off the floating foam.

6: Turn to low heat, cover and boil. Go ahead, go ahead, go ahead, go ahead ~ ~

7: Boil until the water is basically flush with the skin, add soy sauce to color, and if you like crystal skin jelly, you can keep it.

8: 00 ~ After cooling, it will solidify into jelly. Draw a circle along the edge with a toothpick to remove the jelly.

2 trotters and proper amount of pigskin.

Appropriate amount of peanuts, edible fungus (dried), carrot 1 root and Oenanthe javanica as auxiliary materials.

Appropriate amount of seasoning salt, 2 grams of monosodium glutamate, ginger 1 piece, star anise 1 piece, appropriate amount of cooking wine, a little sesame oil and appropriate amount of sugar.

The practice of multicolored skin jelly

1, pig's trotters and pigskin are blanched in boiling water for 5 minutes, and then put in a pressure cooker and add star anise, ginger and their favorite spices for half an hour.

2. Peanuts are soaked after peeling. Auricularia auricula is soft.

3. Dry the cooked trotters slightly, peel off the meat and skin, pour the bones into a casserole and cook them with sugar, salt and cooking wine for more than half an hour.

4. Dice pigskin and trotters, and dice carrots, fungus and celery respectively and blanch them with boiling water.

5. Take out the bones and seasonings, skim off the floating foam, put the diced pig's trotters and peanuts and cook them until they are cooked (to the crisp degree, don't cook them until they are covered).

6, cool. Add monosodium glutamate, sesame oil, carrot, fungus and diced celery, mix well, and set in the refrigerator. It tastes better when eaten with soy sauce or garlic paste.