Production steps:
1, prepare raw materials.
2. Boil the skin in cold water, add star anise, fragrant leaves, cinnamon, ginger slices and onion segments, and cook until the skin can be inserted with chopsticks.
3. Pull the hair off the skin and scrape the fat.
4. Cut into granules. You can also cut it into filaments if you think it's too much trouble to cut granules.
5. Add water, a little salt and soy sauce. The volume ratio of skin to water is about 2:3. Here, an electric pressure cooker is used, which does not consume water. The ratio of skin to water is basically unchanged after cooking. If you cook in an ordinary pot, add more water and cook slowly. Turn off the heat when the ratio of skin to water is about 2: 3.
6. Turn to the stew stall.
7. Cook it, put it in a fresh-keeping box, cool it, cover it, put it in the freezer, and cut it into pieces after solidification.
8. Finished product drawing.
Precautions:
1, the pigskin can be rubbed repeatedly with salt in advance to remove the dirt on the surface, and the pigskin is blanched in advance to make it soft, so that the grease on the pigskin can be easily removed, and it will not smell fishy when eaten, and it will not feel greasy.
2. The ratio of pigskin to water is very important. Generally, 3000ml of water is enough for 800-1000g pigskin. If too much water is put, the boiled pigskin soup will not become sticky, so it will not be shaped. In the process of boiling pigskin jelly, it is necessary to skim off the floating foam on the pot surface from time to time, otherwise the frozen pigskin jelly will float a layer of dirt.