When making skin jelly, the ratio of skin to water is 1:3, and 1 kg pigskin needs 3 kg of water. Boil the first piece of pigskin in water for 10 minute, take out the scraped internal fat, and add salt and water to clean it. When boiling the skin, add water according to the ratio of 1: 3, and then put the soup in the refrigerator for refrigeration, and a delicious jelly is ready.

Matters needing attention in making jelly:

First of all, pigskin should be a normal color. Never use black pigskin or pigskin of other colors. It won't look good.

Secondly, pigskin can be soaked in advance to facilitate cleaning. To remove fishy smell from pigskin, blanch it first, and then scrape the oil. At the same time, the fat on the pigskin should be removed as completely as possible. If you can't scrape it off at one time, you can continue to blanch and scrape the oil until the fat is scraped clean. The pigskin jelly made in this way will be fresh and delicious.

Finally, the pigskin must be stewed with a small fire until it is soft and rotten, and the soup is thick, so that the pigskin jelly will have shape and elasticity. If you don't know whether the soup can solidify during cooking, you can do a little freezing observation.