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Pig skin jelly, for us Henan people, is an indispensable dish for New Year’s Eve dinner. You said it is a meat dish, not only is it not greasy, it is also very refreshing and relieves greasiness; you say It's vegetarian, and it's made of pork rinds.

It is such a popular dish that can be meat or vegetarian, and is chewy and chewy. If you want to cook it well, you must keep in mind 2. Master this point, and the cooked skin jelly will be crystal clear and chewy. The teeth don't smell bad.

Pig skin jelly

1. This is the pig skin we just bought at the market. Roast it with fire to remove the remaining hair roots and destroy the sweat glands inside, otherwise the skin will smell fishy. taste. Bake the pork skin until it is slightly browned, and use a steel wool ball to wipe away the charred marks.

2. Wash the pig skin and cook it in a pot for 2 minutes to remove the fishy smell and impurities. After cooking, pour it out and wash it with warm water to keep the pig skin soft and easy to remove the grease on it. When making skin jelly, the first thing to avoid is not to use grease, otherwise it will be greasy.

3. After removing the fat from the slices, sprinkle more salt on the pig skin, rub it repeatedly to remove the smell of the skin, then wash it and cut the pig skin into thin strips.

4. To make pig skin jelly, one catty of pig skin requires three catties of water, and the ratio is 1:3. We use one catty of pig skin here. Three catties of water need to be added to the pot, and then some For the green onions and ginger slices, first bring to a boil over high heat, then turn to medium heat and simmer for 40 minutes for the first time. After 40 minutes, pick out the onions and ginger, turn down the heat and cook for another 25 minutes to fully boil out the collagen in the pig skin.

5. After stewing, start seasoning, add salt and light soy sauce, stir evenly, and make pig skin jelly. The second step is not to add cooking wine. It cannot be used to remove fishy smell or seasoning, because pig skin The whole process of freezing is in a simmering state, and the alcohol is not easy to evaporate. Instead, it will increase the fishy smell and affect the color.

6. Pour the frozen pork skin into a crisper to cool, then refrigerate it in the refrigerator until it is set.

7. Crystal clear and chewy, it is very delicious whether fried or eaten cold.

Ah Fei has something to say:

1. When making pig skin jelly, there must be no fat or cooking wine;

2. When stewing pig skin, pay attention to the water. The ratio to pig skin is 3:1. Too much or too little will affect the shape of the skin jelly.

Okay, this smooth and chewy pork rind jelly is ready. Friends who like it should try it now.

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