material
300-500g of fresh pigskin, onion, ginger slices, salt, baking soda powder, soy sauce, a handful of medlar and a handful of peas.
method of work
1. Soak pigskin in clean water for 0.5~ 1 hour, and then wash it. You can scrape the impurities and pig hair off the surface with a knife, and pay attention to washing it several times.
2. Boil a pot of boiling water, add pigskin, cover and cook for 10 minutes.
3. Remove pigskin for further degreasing. First, the lard and impurities on the surface of the pigskin are further scraped clean with a knife. After washing, the pigskin is cut into strips with a width of 0.5~ 1 cm, and then one spoonful of salt and baking soda are mixed in, and water is added to remove the oil. Finally, wash the pigskin with warm water.
4. Put the washed pigskin into the pot and add 6 times of water, onion and ginger.
5. Boil it with high fire first, then simmer it with low fire for one and a half hours.
6. Add peas, medlar, a little salt and soy sauce and mix well. Continue to boil.
7. Cook for about 2 hours, remove the onion and ginger slices, and turn off the heat.
8. Put the pigskin cooked in the pot in a cool place and let it stand for one night, and the pigskin jelly will be ready.
perception
1. The fat and pig hair on the pigskin must be scraped clean, or the transparency will be poor when the pigskin is frozen and solidified.
2. Try to choose the pigskin on the back of the pig, the cortex is tight and the collagen is rich, so as to avoid pigskin on the pig's belly.
3. Slice pigskin directly when it is frozen, and it can be delicious with onion, garlic and balsamic vinegar.
4. Pigskin jelly can nourish blood and nourish yin, clear away heat and remove fire, and people with anemia and sore throat can eat more.