Materials: pork rinds coriander spices chenpi ginger garlic salt cooking wine chili oil soy sauce vinegar sugar flavor pepper oil sesame oil

Practice: 1. the clean pork rinds and two or three slices of ginger blanched together in a pot of cold water, the water boiled off the heat continue to cook for about half an hour after the fish out of the rinse, will boil the pork rinds of the water poured away.

2. washed pork skin with a knife will be above the purchase of fat meat is not pick clean carefully scraped clean and thrown away, pig hair with tweezers plucked, real and then plucked not clean even if.

3. Cleaned pork skin cut into thin strips.

4. pot mixed with cold water, put the pork skin strips, a small amount of spices, peel, pat flat ginger, large fire boil after turning small fire, adjust a small amount of salt and wine, continue to cook for about half a clock, until the straight soup becomes thick, turn off the fire.

5. Use a slotted spoon to drain out the pork rinds and all kinds of seasonings do not, the rest of the soup poured into a container, cooled into the refrigerator until the meat skin soup completely solidified.

6. While the pork rind soup is chilling, start preparing the ingredients, first mash the garlic and wash and mince the parsley.

7. In a bowl, put soy sauce, salt, sugar, vinegar, monosodium glutamate, pepper oil, sesame oil, chili oil to make a sauce, and then pour the garlic puree into the sauce and mix well.

8. Jelly out of the cut blocks on a plate, the condiment juice poured on the jelly, and finally sprinkled with chopped parsley, finished

1: meat skin thawed, blanched in a pot of cold water, and boiled out of the oil and impurities.

2: After cooling, make sure to clean the fat and remaining hairs so that the taste is not affected.

3: Cut into 5mm wide strips.

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

5: Bring to boil and skim off the foam.

6: Turn down the heat, cover and simmer.?

7: Keep simmering until the water is almost flush with the meat skin, add the old pumpkin to tone down the color, or leave it out if you prefer crystal skin jelly.

8: No~ After cooling, it will solidify into jelly la, with a toothpick along the edge of the circle, the jelly off the whole

pig's trotters 2, pork skin moderate

Accessories peanuts moderate, fungus (dry) moderate, carrots 1, water celery moderate

Seasoning salt moderate, monosodium glutamate (MSG) 2 grams, 1 small piece of ginger, star anise 1, cooking wine moderate, a little sesame oil, Sugar moderate

Colorful jelly practice

1, pig's feet, pig skin with boiling water blanch for 5 minutes, put the pressure cooker to add star anise, ginger and their favorite spices to cook for half an hour

2, peanut rice peeled and soaked. Fungus soften

3, boiled pig's feet slightly dry, peel out the meat and skin, bones instead of casserole pour boiled pig's feet soup, add sugar, salt, cooking wine and cook over low heat for more than half an hour

4, pork skin, pig's trotters diced carrots, fungus, celery, respectively, cut into dices blanched with boiling water

5, fish out the bones and seasoning, skimmed off the foam, put the pig's trotters diced peanut rice boiled peanut rice cooked (to the degree of crispness, do not cook until there are noodles)

6, cool. Put monosodium glutamate, sesame oil, carrots, fungus, celery and mix well, put in the refrigerator to solidify. Serve with soy sauce or garlic paste for better flavor