Composition:

380g pigskin, onion 15g, two slices of ginger, cooking wine 15g, three slices of star anise, and alkaline noodles1g..

Practice steps

Degreasing pigskin, boiling for a few minutes, cutting into strips, and freezing in refrigerator;

Boil a proper amount of water in the pot;

Boil water, pour pigskin and cook for 2 minutes;

Take out the pigskin and put it into a basin, and add one gram of alkaline noodles;

Wash the skin with both hands and remove the grease from the pigskin with alkaline noodles; The washed water turned white;

Wash several times until the water is clear;

Remove the pigskin for later use;

Pour pigskin into the pressure cooker liner and add 850 ml of water;

Prepare onion, ginger and star anise;

Put onion, ginger and star anise into a pressure cooker;

Boil beef tendon for 40 minutes in boiling mode, and press 15 minutes in re-boiling mode;

After the pressure cooker is deflated, open the lid and pick out the seasoning;

Soft skin and thick soup;

Take a clean and waterless glass baking tray;

Pour pigskin soup, cover with plastic wrap, and refrigerate for more than three hours;

Take out the baking tray and freeze the skin;

Cut a jelly, then shake the knife to cut it, and you will cut out a small piece of jelly with texture;

Set the plate, and the skin jelly of the ribs will be ready!

skill

The pigskin must be scraped off and cleaned. It must be washed with alkaline noodles several times to remove grease.

Pigskin should not be boiled in too much water. Too much skin is frozen and tender, and it won't taste good without rebounding.

2 the practice of pigskin jelly

Composition:

Appropriate amount of pigskin, appropriate amount of dried tangerine peel, appropriate amount of cooking wine, appropriate amount of ginger, salt 1 spoon, 3 pieces of fragrant leaves, and star anise 1 piece.

A pinch of fennel, cinnamon 1 piece, 2 tablespoons of soy sauce, onion 1 piece, tsaoko 1 piece, and a pinch of pepper.

Practice steps

Prepare a proper amount of pigskin, soak it in water in advance, and scrape off impurities with a knife;

Pour cold water into the pot, add the processed pigskin, and then add ginger slices, dried tangerine peel and cooking wine to remove the fishy smell;

Boil the water until it can be penetrated by chopsticks, skim off the floating foam and take it out;

Rinse it with water again after taking it out;

Remove the residual pig hair with tweezers;

Scrape the grease off the pigskin with a knife, so that the aspic is crystal clear;

It is best to scrape clean;

Add clean water to the pot, pour pigskin into the pot and cook for about 5 minutes again to remove residual oil;

Slicing pigskin with a knife is beneficial to the release of collagen in pigskin;

Wrap the prepared seasoning with gauze;

Pour the cut pigskin into the pot, the amount of water poured is three times that of pigskin, and put on the seasoning bag and onion segments;

After the fire boils, cook 1.5 ~ 2 hours with low fire, and pick out the onion segments halfway;

Add a proper amount of salt, and finally pour in soy sauce;

Take out the seasoning bag and turn off the fire;

Put the pigskin soup into a prepared container, naturally cool it overnight, and slice and dice it for eating;

Everyone eats jelly in a different way, and the juice is prepared according to personal preference; Put garlic foam in a small bowl, add vinegar, soy sauce and sesame oil and mix well. According to the salinity, add a small amount of salt, pour it on the cut jelly or dip it in.

Q bombs are delicious, delicious!

skill

The fat and residual hair on the pigskin must be scraped clean, otherwise the excess oil will affect the transparency of jelly;

Adding dried tangerine peel, cooking wine and ginger slices to cook pigskin is to remove fishy smell;

It is best to choose pigskin on the back of the pig, which is rich in collagen, and avoid choosing pigskin on the stomach;

Personally, I like dipping sauce. If I mix it with the soup, the remaining jelly will melt in the soup.