How to make pigskin from scraps and how to make appetizing and refreshing jelly? Therefore, we don't often eat a meal when we want to eat to relieve our hunger. When we buy pork every day, we can pay attention to the pigskin and choose the kind with less pig hair and neater skin. After buying it, we can slice the skin, clamp it on the fire in the kitchen stove, and get rid of the pig hair.

The weather is hot, and cold dishes are inevitable on their table, so Huahua will share cold dishes and aspic with you today. I cooked fish skin after dinner yesterday. I boiled the skin slowly and cooked the edamame by the way. Put a part of edamame and diced carrot into the skin, so that the color is beautiful and the taste is fresher after solidification.

Prepare frozen food mixed with cold dishes in advance: 250g pigskin, carrots, edamame, ginger slices, rice wine, soy sauce, galangal, star anise garlic cloves, herbs, soy sauce, vinegar, sugar, salt and oil pepper (sauce).

Step 1: Clean the pigskin with the pig hair removed and put it in clean water for 5 minutes. At the moment, the skin is slightly curly. After drying in hot and humid air, scrape off the white vegetable oil in the inner layer of pigskin, otherwise it will damage the taste. Cut the skin into uniform strips.

The second step is to prepare other necessary foods and gradually boil the skin. Put the cut skin into clear water again, add a tablespoon of rice wine and a little soy sauce, and then pour in ginger slices, galangal and star anise. You can't use soy sauce here, it's too dark, so you should put more water. After boiling, there will be some white foam of vegetable oil on the surface, and skim it off with a spoon.

Step 3, continue to simmer on low heat 15 minutes, and turn to slow fire if you feel a little uncomfortable. When the time comes, take out all the seasonings such as ginger slices, pour in edamame and diced carrots and cook.

Step 4, cook for 5-7 minutes and look at the photos. The juice is slightly completely transparent, that's all. I didn't add salt to the box, and then I put the sauce in the cold dish box.

After the fifth step, pour it into a large glass container, let it cool, cover it with plastic wrap, and store it in the refrigerator. Condensing at room temperature for more than 2 hours. In order to avoid qualitative change in summer, it can be frozen after damp heat. I just freeze it overnight and then take it out in the morning to coagulate.

2 fragrant 3 cloves of garlic, washed and cut into large sections, peeled and chopped garlic cloves, 2 tablespoons of soy sauce, rice vinegar 1 teaspoon, a little sugar and salt, then add oil pepper 1 teaspoon and mix into sauce. Cut the jelly into pieces and put it on a plate. Just pour the sauce in and stir it. The frozen skin is cool and fresh, containing sweet diced carrots and edamame, which makes the simple frozen skin rich and colorful, especially suitable for spleen-strengthening and appetizing meals.