If you cook in a pressure cooker, you can put less water, and the ratio of 1:2 is enough. Cooking in a pressure cooker is easier to control than cooking in an open flame or an induction cooker, and the skin is soft and rotten. We usually have two kinds of jelly, one is clear jelly, which is crystal clear, and the other is spiced jelly, which is soy sauce-colored jelly.
There are two sources of fishy smell of pigskin, one is sweat glands on the surface of pigskin, and the other is oil on pigskin, so if you want pigskin jelly to be delicious and odorless, you must clean these two places. Using pressure cooker to make pigskin jelly, the ratio of clean pigskin to water is1:3; If water-proof steaming is used, the ratio of clean pigskin to water is 1:2. If slow fire is adopted, the ratio of pigskin to water is about 1:4.5.
Brief introduction of skin jelly
Skin jelly, alias skin jelly, is an invention of Manchu people, and it is a kind of home-cooked dish. Its technology is cooking, and its taste is tight and tough, and it is fresh and refreshing. Skin jelly has the functions of reducing wrinkles, beautifying, polishing and whitening, and strengthening tendons and bones. The main ingredients of skin jelly are pigskin, salted peanuts, etc. It is seasoned with broth, pepper, refined salt, monosodium glutamate, onion, ginger, etc. It is suitable for summer consumption.
The preparation method is as follows: the pigskin is slightly boiled, taken out and washed with cold water, then the fat part is scraped off, the residual pighair is cleaned, cut into small strips, a pot of water is changed again, about 5 times of the pigskin is added, the processed pigskin, ginger slices and salt are added, after boiling, the heat is reduced, and the pig skin is boiled for about 2 hours, then poured into a container, refrigerated in a refrigerator, cut into pieces after freezing, and sprayed with different seasonings according to personal tastes. Don't put in the salt in advance when boiling the skin jelly. Adding salt too early will affect the color of the soup.