Jelly juice is usually more like to eat a kind of food, this food is mainly the temperature drop when the formation of crystals, the crystallization of the texture and jelly is the same, is very suitable with porridge together with food. Jelly juice method is very simple, first of all, to prepare the materials, materials can be selected according to their own taste, the original flavor only need ginger and star anise, and anise flavor is to add a little five spice powder and cumin.

(1) original flavor:

Boiling pork skin jelly, only need to add ginger and anise these two ingredients, even the salt do not have to put, completely rely on the sauce out of the dipping sauce into the flavor, is the most simple one with the rural areas.

(2) fennel flavor:

Pork skin jelly with a little five-spice powder and cumin, it and pork skin with the flavor is not a conflict, just the color is not very beautiful, but the taste is super great, you may want to try.

(3) halogen aroma type:

This flavor, we are most familiar with, the street sells most of this type, boil pork rinds, will be put into the appropriate amount of star anise, peppercorns, garlic, cooking wine, ginger, sesame leaves, scallions, marinade packets (marinade meat with the kind of supermarkets are sold), and it is cooked with it, and eat it is also quite fragrant.

(4) lemon aroma type:

This flavor is most popular with female friends, the first lemon juice, and then cut the skin into shredded skin, and then into the right amount of millet chili, cilantro segments, and then poured into the juice mix mix, boiled out of a fragrant smell comes out.

Pork skin jelly specific method:

1, will be cleaned, and then use a knife to scrape off the outer layer of hair and grease in the inner layer, and then rubbed with salt several times, so that after cooking out no dirt flavor.

2, and then it will be cold water into the pot, while pouring into the appropriate amount of cooking wine and salt to boil, it will be softened until you can use chopsticks to penetrate the past until.

3, a little cooled (can not wait for it to finish cooling, otherwise cut up too hard), then cut it into thin julienne, and then pour it into the basin again scrub clean.

4, scrub again, you need to use hot water can not use cool water, once again will be cleaned of grease, and at the same time then add an appropriate amount of salt until the water surface without oil flower secretion out until the more thorough the better, the pig skin jelly bright not bright this step is particularly important.

5, simmering when the ratio of water and pork rinds, under normal circumstances is 1:1, and then into the ingredients, we adjusted according to personal taste, the four shared on the top of the good, we try.

6, large fire boil, and then turn to a small fire to simmer for 1-2 hours, remember to skim the froth, simmering well after it poured into the mold (plastic box), cooled and stored in the refrigerator fresh layer, frozen for a few hours.

After the pork skin jelly is ready, a dish of delicious dipping sauce is indispensable, how to adjust it? The method is very simple, pour a little chili oil, sesame oil, garlic, monosodium glutamate, sugar, balsamic vinegar, soy sauce, green onion and mix well, like cilantro on the point of it!