Two: scrape off the grease. Be sure to scrape it clean, don't be lazy. )
Third: put water in the pot again, add onion, ginger and garlic (the crystal is not enlarged), add peel and cooking wine after the water is boiled, open the lid and cook for 5 minutes, then take it out. (Water pours out)
Four: Take out the skin and shred it.
Five: Drain the water in the pot again, put it in shredded pork skin, 5 times the water is the best, don't boil the water, otherwise it won't turn into crystal. Remove the floating foam when it is half open, and then cook for 5 to 8 hours on low heat. I use the heat preservation key of the rice cooker to save trouble. I can cook at night, at night. )
Six: Add salt after cooking. If you like some colors, you can add some soy sauce and put it in a shallow container. The skin feels full and the taste is excellent. Just put it in the refrigerator and let it solidify.
Seventh: Slice and dip in garlic sauce.
The following will introduce the key points and experiences of my actual production.
Material: pigskin 1500g.
Accessories: edible alkali 40g, vinegar essence 30ml.
Seasoning: 50g of onion, 30g of ginger, 25g of salt and 25g of monosodium glutamate.
First of all, careful selection of materials and careful operation of initial processing.
1, put the skin in a pot and cook until it breaks. Take it out and cool it a little, then scrape off the fat and residual hair with a knife and cut it into thin strips.
2. Put the changed skin into a basin, add 1% hot alkaline water and 1% hot vinegar water to scrub until the skin is white and smooth, and then rinse it twice with clear water.
Key points of primary processing and production:
1. It is very important to make frozen pigskin. Don't use black pigskin and old pigskin. It is best to use large, flat, tender and shallow pigskin. The part of the skin with the epidemic prevention seal must be boiled and scraped off with a knife.
2. The cooked fat and the residual hair on the cooked skin must be scraped clean, otherwise the fat will gradually dissolve in the soup and form small particles, which will affect the transparency of the jelly.
3. Cut the skin into thin strips and let the collagen in the skin fully dissolve in the soup.
4. Washing with alkali can wash off the residual oil on the skin, and adding vinegar can remove the odor on the skin and neutralize the alkalinity.
Second, the fire is cooking and steaming.
Put the cleaned pork skin strips into a steel container, add boiling water (the ratio of water to pork skin is 3: 1), add onion and ginger slices, and then put them into a steamer. The water in the steamer should reach the bottom of the meat skin container and steam for about 4 ~ 5 hours. Pick up the onion and ginger, add salt and monosodium glutamate, stir well, pour into the mold and let it cool.
Production key and experience:
1, the water in the steamer should reach the bottom of the container, which has the advantage of shortening the heating time and making the frozen juice clear as water. Adding onion ginger can remove the odor of the skin and reveal the fragrance of the skin. If the skin juice is put into the refrigerator to cool down, the temperature should not be lower than 0℃, because if it is lower than 0℃, the skin juice will freeze, and after thawing, the water will be lost, it will not be formed, and the special flavor of the skin jelly will be lost.
2. Before the frozen skin is cooled and not solidified, add a proper amount of cooked shrimp or various vegetables such as fungus, carrot, parsley and celery according to your own taste, and the patterned frozen skin will be more nutritious and more attractive in color. The key to making colored jelly is to make the soup with a higher concentration, otherwise the jelly tastes bad and fragile.