1.5 kg pigskin, 4.5 kg water, the reason why the frozen skin made by this ratio is not solidified: because the fat (oil) inside the skin is not scraped clean; Cooking time is not enough; There is too much water. If there is more water, the skin won't freeze. In this case, you should go back to the pot and cook again until the water flows from beginning to end.

Pigskin is rich in collagen, which can reduce the aging of human cells. Regular use can make the skin moist, round and elastic. This pigskin bean jelly only adds ginger and star anise instantly, which is original, crystal clear and delicious. When eating, you can mix the juice and burn it according to your own taste. Some people like tender pigskin jelly, some people like tighter pigskin jelly, and some people like firm pigskin jelly. For example, I like pigskin jelly, which is thick. It feels comfortable and satisfying to eat.

When cooked, take it out and wash it with tap water until the pigskin is not hot. Scrape the vegetable oil off the pigskin with a knife (the vegetable oil must be scraped off so that the jelly is fresh and not greasy), and the pig hair on the pigskin also needs to be pulled off. This is a special step and must be completely deleted. This is also a step that everyone easily ignores, and the skin is used. Be sure to use two hours to clear the blisters, which is conducive to the next step of oil drainage and skin hanging. The skin is not so raw, it is very easy to use.

Divide the skin into many strips, find a sharp knife, follow the skin with your right hand and take the knife with your left hand to remove a layer of intestinal oil from the skin to the outside. There is no need to completely cut the skin and don't peel it. If you slice it, pay attention to the maintenance experts, so you don't have to get hurt. When boiling pigskin, put cold water into the pot, boil over high fire and then simmer for an hour. If the proportion is not well grasped and the jelly is not hard, you can endure it for a while. The boiled bean jelly is bright in color, and the seasoning is also developed with its own taste.

When boiling pigskin, put cold water into the pot, boil over high fire and then simmer for an hour. If the proportion is not well grasped and the pigskin is not frozen hard, you can stay for a while. The boiled pigskin jelly is bright in color, and the seasoning has developed its own taste. The pigskin jelly cooked in the pot is opaque, and the spring water with seasoning is steamed out in the wok and cooled to be clear and transparent.