Pig skin is rich in nutrients, rich in protein, nourishing Yin Yin, nourishing the effect of qi. However, many people do not like to eat pork rinds, I heard that in many places in the South pork rinds are merchants for nothing, do not pay, and in the North, pork rinds are to spend money to buy, and it is not very cheap, today, my father-in-law in the countryside to catch up with the big fair, spent 11 dollars, bought 3 pounds of pork rinds, the cook with the 3 pounds of pork rinds, to share with you the practice of a northern specialty cuisine, simple and nutritious, every year in winter, our family have to do, every time! is to do a big pot, eat than braised meat are gluttonous, but also a good dish under the wine, like friends must try, remember to pay attention to + forwarding collection + comments! Thank you all!

Preparation ingredients:

Pork rinds, scallions, ginger, cinnamon, sesame leaves, salt, cooking wine, soy sauce, soy sauce, flavor, vinegar, sesame oil.

The specific steps are as follows:

1. Pork rinds are cleaned, cut into long strips, and then put into a pot with the right amount of cool water, cover the pot with a lid, and bring to a boil over high heat.

2. After boiling over high heat, turn to medium heat and simmer for 2 minutes, turn off the heat, and fish into a pot filled with warm water to cool.

3. Use tweezers to remove the hairs from the pork rinds, and use a knife to scrape off the inner fat from the rinds.

4. Add the right amount of cool water to the pot, and then put the pork rinds into the pot, boil over high heat, boil, and then fish the pork rinds into the pot with warm water again, and then cool.

5. Wash the pork rinds twice with water, control the water, and then cut into thin strips.

6. Put the cut pork rinds into a pot, add 3 times the volume of pork rinds to the water, and put in the appropriate amount of green onion, ginger, cinnamon, sesame leaves.

7. Add the appropriate amount of cooking wine, stir well, cover the pot with a lid, bring to a boil over high heat, reduce the heat and simmer for 50 minutes.

8. After 50 minutes of simmering over low heat, add a pinch of salt, stir well, cover the pot and simmer for another 10 minutes.

9. After another 10 minutes, turn off the heat and fish out the green onions, ginger, cinnamon and sesame leaves.

10. Take a pot without water and oil, pour out half of the pork rind soup in the pot, add the remaining half with the right amount of soy sauce for seasoning, add the right amount of dark soy sauce for coloring, stir well, cover the pot with a lid, and simmer on low heat for another 10 minutes.

11. 10 minutes later, open the pot, pour the pork skin soup into another waterless and oil-free pot, the two pots were shaken a few times, put in a cool place, put a night, naturally cooled, the next day, the two kinds of pork skin jelly is ready!

12. Eat when the two kinds of pork skin jelly each take part, cut into uniform size of thick slices, plate, and then take a small dish, add an appropriate amount of minced garlic, taste of fresh, vinegar, sesame oil, stir evenly, mix into the sauce, put in the middle of the plate, a Q elastic smooth, crystal clear, wine and rice northern snacks? The two-color pork skin jelly is ready!

Warm tips:

The pig hair and inner fat on the pork skin must be removed.

If you don't like pork rinds, you can fish them out after stewing and use only the broth to make the jelly.

After the pork skin jelly is ready, you can put it in the refrigerator or keep it in a cool place.

If you like cilantro, you can sprinkle some cilantro on the pork skin soup before it comes out of the pot, stir it well, and then fish out the cilantro, so that the jelly will have the flavor of cilantro.

For those who like spicy food, you can use chili oil as a dipping sauce.