Generally it is 1 pound pork rinds treated, plus 3 pounds of water. It is generally recommended that the ratio of pork rinds to water be controlled at 1:2-3, a ratio that makes for a more tender and flavorful jelly.

The existence of jelly is actually a little bit like gelatin, it is the pork skin and water boiled (with pork skin, not pork), of course, the amount of water directly affects the final texture of jelly. Small fire simmering to only almost 2.5 pounds to 2 pounds of water, this time almost 1 to 1.5 hours right. The longer you simmer and the thicker the broth, the stronger the jelly will be, and the more watery the jelly will be, the softer and more tender it will be.

There are two types of jelly: bright and creamy, and if you want to get bright and clear, you need to remove the grease from the pork rinds and then simmer them over low heat.

But if you want to get a milky white jelly, then the fat does not have to go so thoroughly, and finally you can medium-high heat a little rolling for a while, so that the residual fat is washed away, and then dissolved in the collagen in the broth wrapped up, you will get a milky white state of the milky white liquid, cooling condensation is the milky white jelly after.

Pork skin jelly making tips?

1, in the cooking process, the fire can not be too small, the fire is too small, the gelatin will not come out. You need to add some medium fire, the water is boiling all the time, so there will be water loss.

2, if you want to make a jelly with meat skin inside, you must first blanch the meat skin, then scrape off the oil left on it, cut it into thin shreds, and then change to a pot of water to continue to boil.?

3. For jellies with no meat skin inside, simply replace the whole meat skin that has been shaved of oil with a pot of water. Either way, the cooking process must skim off the floating oil foam.