When simmering pork skin jelly, adding too much water will result in the jelly not being easily molded and falling apart when cut. If you add too little water, the pork skin will be full of meat skin, which is not beautiful enough and the texture is too soft, which is not suitable for children and the elderly. The ratio of water to pork skin is strictly different for different pots and pans. With ordinary saucepan simmering pork skin jelly, water evaporation is more, the ratio of water and pork skin is at least 3:1, pressure cooker pressure, short time can be pork skin cooked, but there will be a small amount of water evaporation, the ratio of water and skin is about 2:1, electric pressure cooker evaporation of water is not obvious, so the amount of water can be moderately reduced, the ratio of water and pork skin is about 1.5:1. Of course, but also according to simmering time to adjust the amount of water, if you like to cook the pork rinds soft, then the amount of water should also be increased appropriately.

Whether the meat skin jelly is Q elastic, the proportion of water and meat skin is very critical, and the fire also has a direct relationship. Meat skin is rich in collagen, if a short time of boiling, the collagen in the meat skin can not be dissolved in water, then the taste of the meat skin jelly will not be very Q elastic, only a long time of boiling, so that all the collagen is dissolved in the water, the refrigerated pork skin jelly will have Q elastic taste. With a normal soup pot to keep at least an hour of slow simmering on low heat, with a pressure cooker simmering should also reach twenty minutes to half an hour.

Some places use the steaming method to make pork skin jelly, through the steam heating method, the time is longer, you need to always watch the amount of water in the steamer, I think it is better to use the pressure cooker is more time-saving a little.

The next step is to share the practice of pressure cooker version of pork skin jelly;

Ingredients: pork rinds, water, ginger, scallions, star anise, allspice, cinnamon

Seasoning: salt, cooking wine

Step 1: clean the pork rinds with warm water, put them into a pot, add the right amount of water to boil over high heat, cook over high heat for five minutes and turn off the fire, fish out of the pork rinds, don't pass through the cold water! The pork rinds should be cleaned with tweezers while they are still hot, and then scraped with a knife to remove the grease from the rinds. (This time boiling the pork skin is to make the pores on the skin enlarged, the pig hair is easier to be pulled off. Pork skin grease is also easier to be scraped off)

Step 2: clean the meat skin into the pot, again add the right amount of water, star anise, sesame seeds, cinnamon, scallions, ginger and the right amount of wine, high heat boil, continue to cook for about ten minutes. (This time to cook pork skin is mainly to the fishy flavor of the skin itself, this step is very critical)

Step 3: Fish out the pork skin, cut the skin into thin strips, into the warm water and repeatedly cleaned until the surface of the water without floating oil until the fish out of the skin into the pressure cooker, add more than three times the pork skin of the water, into the appropriate amount of ginger and scallion. Cover the lid of the pot, continue to steam pressure for twenty minutes, turn off the heat and wait for the pressure cooker automatically deflate and then open the lid. The solidified pork skin jelly can be cut into small pieces and eaten cold. You can also cut into small particles and put them into the filling to pack the soup dumplings.