When making pigskin jelly, it is wrong to cook it directly after scalding. I'll teach you a trick. Pigskin is clear and bright, not fishy! The correct way to share with everyone! After cleaning the pigskin, cut it into strips, prepare two pig's trotters, clean the surface, put it in a pot, and add a proper amount of cold water. Add cooking wine and ginger slices, boil over high fire, stew for 2 minutes on medium fire, turn off the fire, take out pigskin and trotters, put them in a basin filled with warm water, let them cool, and use tweezers to remove the residual pig hair on pigskin and trotters.

Scrape off the fat inside the pigskin with a knife, add a proper amount of cold water into the pot, then put the pigskin and trotters into the pot, boil them with strong fire, take them out again, put them into the pot filled with warm water, and let them cool. In this way, after three times of washing, two times of blanching and degreasing, the pigskin and trotters are clean, and the jelly of trotters made in this way will be crystal clear and not fishy at all!

Break pig's trotters into small pieces, and cut pig's skin into small strips of 4-5 cm. When dismantling pig's trotters, first split the pig's trotters from the middle, cut tendons with a knife where joints are found, and then break them easily by hand.

Put the rotted trotters and pigskins into a pot, add onions, ginger slices, fragrant leaves, cinnamon and star anise, add warm water three times as much as the trotters and pigskins, bring to a boil with high fire, and then simmer for one and a half hours. Be sure to simmer slowly, so that the collagen in pigskin and trotters can be boiled out, cooled and frozen. Many friends say that pigskin jelly always fails, and finally it is not frozen or frozen without elasticity. This is the problem.

Add salt and stew for another half an hour. Then add a proper amount of soy sauce, stir well and color the soup to refresh it. If you are making white hoof jelly, you don't need to add soy sauce. After freezing, it can be seasoned separately every time you eat it.

Pour the cooked pig's trotters and pigskin together with the soup into a water-free and oil-free container. Remove the seasonings such as onion, ginger, star anise and fragrant leaves, skim the oil on the surface, and naturally cool and freeze.

In the process of cooling, stir with a spoon several times, so that the trotters and pigskins will not sink to the bottom and the frozen products will be more uniform. After natural cooling, turn the container upside down and take out the pig's trotters jelly. The trotter jelly made in this way is particularly delicious, and its taste is much fresher than that of pigskin jelly. Cut it into small pieces and put it on a plate. You can serve it directly or dip it in garlic paste. My family likes to eat directly. Pig skin and trotters are particularly chewy and slippery.

Tip: 1. Pay attention to the amount of soup when cooking, don't overdo it. Cooked for too long, the pigskin will be boiled. 2. When making bean jelly of pig's trotters, we can chop two chicken legs into small pieces, blanch them and put them in, so that the bean jelly of pig's trotters will taste fresher. This is our special practice in Longkou, Shandong Province, which has never been done in other places, just like the ribs and buns here.