Ingredients: pork skin, water, ginger, cooking wine, salt

Cooling Sauce: garlic, salt, soy sauce, sesame oil, vinegar

Methods:

1. Put the pork skin into the water, add cooking wine and ginger and cook for about 10 minutes.

2. Take it out and scrape off the fat with a knife.

3, again into the water to cook until translucent, during which time you can look down the grease scraped clean, if not scraped clean, then scrape again. Remove the skin, cut small strips.

4, 150g of meat skin and 1100ml of water together into the wall-breaking soybean milk machine, with the five grain function to beat, a program can be.

5, pour out and add a little salt and stir, skim off the froth, let it cool a little, pour it into the mold, cool it completely and put it in the refrigerator for a few hours.

6, refrigerated solidification can be taken out of the cold slices. The garlic is pressed into a puree, put the salt together with water to melt, seasoned with a little soy sauce and vinegar, a little sesame oil, put the red pepper coloring, pour the sauce can be.

Meat jelly production skills:

1, grease must be scraped clean, so that the meat jelly will not be greasy, good taste, color is also beautiful.

2, this meat jelly and water ratio is already very suitable, no need to adjust.

3, cold if you can according to their own preferences to adjust the sauce.

How to make meat jelly transparent tips:

To make a beautiful and nice transparent crystal jelly, the most critical thing is to clean up the fat on top of the pork rinds, and try not to put seasoning during the cooking process.

Wash the pork skin and cold water into the pot, cook until the pork skin on the remnants of the pig hair firm up, remove the residual hair, and then use a spoon or knife to scrape the top of the grease part, be sure to scrape the grease off the dry and clean. After scraping, the skin should be repeatedly scrubbed with fine salt or vinegar, and finally rinsed with water. In short, the skin should be free of grease and look almost transparent.

Next you can cut the skin into thin strips into the pot to simmer, in the process of simmering and pay attention to two key points:

One is to cook out of the foam completely skimmed off clean, if there are impurities left in the soup will affect the transparency of the jelly.

The second is to never add seasoning, at most, only a moderate amount of salt to taste, because adding seasoning will make the jelly discoloration, but also affect the transparency of the jelly.