Home cooking of pork skin jelly sub is as follows:
Required ingredients: 2500g of fresh pork skin, 130g of white onion, 150g of fresh ginger, 500g of Hai Tien Soy Sauce, 400g of Lee Kum Kee Steamed Fish Oil, 400g of Spicy Fresh Nutrient, 50g of Chicken Essence, and moderate amount of aged vinegar.
1, pork skin with fire to burn clean the surface of the skin, and then wash with water, cut into strips. In the net pot on the fire into the water, and then into the clean pork skin strips blanched on high heat, halfway through the skimming foam after draining water, in the knife to scrape clean the surface grease.
2, scrape the skin of the fat into the basin, and then put the right amount of coarse salt and rubbing, and then wash with water, repeat the work above, until the rubbing does not come out of the grease.
3, the net pot on the fire into the appropriate amount of water, the clean meat skin into the water, and then put 30 grams of green onion, ginger 50 grams, large fire boil to small fire to cook for about 60 minutes until the meat skin is soft and rotten, fish out green onions and ginger, turn off the fire and let cool naturally. Take the cooking machine clean, then put the meat skin and soup into the cooking machine and blend into puree. Take the mold clean and then pour into the puree stirred into the slurry into the refrigerator to cool can, seasoning sauce mix evenly.
Pick pork skin method:
1, look at the epidermis: healthy pork epidermis without any marks, sick and dead pork epidermis often have purple bleeding spots, and even appear dark red diffuse bleeding.
2, look at the fat: healthy pork subcutaneous fat is white, sick and dead pork fat is red, yellow or green and other abnormal color.
3. Look at the muscle: healthy pig's lean meat is generally red or light red, glossy and bright, rarely liquid outflow, sick and dead pork color reddish purple, no luster, when squeezed, there is a dark red blood juice oozing out.
4, look at the elasticity: good pork is elastic, dead pork inelastic.
5, smell: good pork is slightly fishy without odor, sick and dead pork has a bloody flavor, rotten smell and other odors.