How to make pigskin jelly and how long can it last? It is recommended to steam pigskin jelly with clear water, which can better retain collagen in pigskin, and the steaming time is about one hour. Today, I will share with you the practice of pigskin jelly. The ingredients to be prepared are: 300 grams of pigskin, 4 tablespoons of cooking wine and 600 grams of water.

Step 1: Soak pigskin for 2 hours after simple cleaning with water, take it out, pull out pighair, scrape off excess grease and some dirty places.

Step 2: Add cold water to pigskin, add 2 tablespoons of cooking wine, and boil over high fire for 10 minute. Do not cover it when cooking, so that the fishy smell of pigskin can be directly boiled and volatilized.

Step 3: Take out the pigskin, clean it, drain the water, touch the pigskin with your hands, and clean it with tweezers if there are thorns. Scrape off the excess grease from the pigskin again. The cleaner the grease is scraped, the whiter and brighter the pigskin jelly is, and there is no fishy smell.

Step 4: Boil a pot of hot water, add 2 tablespoons of cooking wine to pigskin and cook for 10 minute. If there is floating foam, use a strainer to catch it. Cook pigskin for the second time, so that pigskin jelly won't feel greasy.

Step 5: Take out the pigskin, clean it again, drain the water and cut it into slender strips about 0.5 cm. If there is more pigskin, it can be divided into 2-3 portions, and one portion can be steamed at a time.

Step 6: Put pigskin and water into a bowl according to the golden ratio of 1:2, and steam over high fire for about 1 hour. This ratio is commonly used in restaurants. Steamed pigskin jelly tastes very elastic. If you like something soft, you can change it to 1 3. Pay attention to the water in the pot when steaming to avoid dry burning. If you steam it in an electric pressure cooker, it will take about half an hour. The steamed soup will not be turbid without turning the pigskin.

Step 7: Let the steamed pigskin jelly cool and solidify. It is cold in winter in the south, so there is no need to put a refrigerator. If there is heating in the north, it is recommended to cool it and transfer it to the refrigerator for refrigeration and solidification.

Step 8: Cut the pigskin into chunks or slices before eating. It is suggested that the chopping board should be scalded with hot water first, then covered with plastic wrap before cutting, so as to avoid direct contact between pigskin jelly and the chopping board and breeding bacteria. Just dip the pigskin in soy sauce or Chili oil when you eat it frozen.