meat skin jelly clear and transparent specific method is as follows:

1, choose pork skin one pound, choose white and not bloody pork skin, jelly will be more transparent, cut the skin into wider strips.

2, do the first boil, put cold water into a pot and boil for five minutes, it is easy to remove the grease, boiled and rinsed with water until it is not hot, scrape off the grease on the pork rinds with a knife, the jelly made in this way is both crisp and greasy. Remove the top of the pork rinds, which must be thoroughly cleaned.

3, after scraping off the grease, the skin will remain some grease, then we put the pork skin into a bowl, add a little soda, pour warm water, wipe off the skin grease and odor, after that, the skin will be thoroughly rinsed several times.

4, the second cooking, pot of boiling water to prevent pre-cooling of pork skin shrinkage collagen retraction, add onions, ginger and wine, to remove the fishy smell, cooking ten to fifteen minutes, cooking until the skin of the meat is soft and rotten, and then pinch out the pork skin.

5, do not rinse with cold water, wait a little while to cut them into small strips, put the pork skin strips into a casserole dish, add two slices of ginger, after boiling to remove the foam. Cover the casserole, turn it to medium-low heat and cook for an hour or more, until the stock is left to about half of its original size, turn off the heat and simmer until cool.

6, cool after picking out the ginger and pork rinds and soup are poured into a bowl or plastic box, this time you will feel the soup has a slightly sticky feeling, use chopsticks to stir to prevent the meat skin precipitation, put into the refrigerator for more than five hours, the pork skin jelly is molded.

7, do not add salt to it, add salt after the jelly will have a sense of turbidity is not clear, eat when you cut into small slices on the plate drizzled with sauce can be eaten. The sauce can use garlic, soy sauce and vinegar to adjust, like other flavors can also be added to it.