When making skin jelly, you usually need to add two and a half to three pounds of water to one pound of meat skin.

Pi jao is a traditional cuisine with pork skin as the main ingredient, which has a Q-bouncy texture and rich nutritional value. When making skin jelly, the ratio of water to pork skin is very important, and it directly affects the taste and texture of the jelly.

Usually, one pound of meat skin needs to add two and a half to three pounds of water. This ratio allows the meat skin to fully absorb the water and form a thick soup during the simmering process. The skin jelly made in this way has a Q-bouncy and elastic texture, and the broth is clear and transparent, without impurities.

In addition to paying attention to the ratio of water to meat skin, you also need to pay attention to the control of fire when making jelly. It should be simmered slowly over a low fire to avoid too much fire resulting in a sticky or burnt soup. At the same time, stir at the right time during the simmering process to prevent sticking to the pot and producing foam.

Calorie content of skin jelly

The calorie content per 100 grams of skin jelly is about 300 calories, a relatively high calorie value that comes mainly from the fat content in pork skin. However, it should be noted that the fat content in the skin jelly does not necessarily mean that it is a high-calorie food. The fat in pork rinds is a good quality fat, rich in collagen and other nutrients.

In addition, seasonings and spices, such as ginger, green onion and cooking wine, are usually added during the preparation of jellied pork skin, and these ingredients also increase the calorie content of jellied pork skin. However, the amount of these seasonings and spices added is usually not too much, so the total calorie impact on the skin jelly will not be too great. Moderate consumption of jellies can provide the body with essential nutrients and energy, but excessive consumption may increase calorie intake.