Ingredients: 1500 grams of pork skin

Accessories: 40 grams of edible alkali, 30 ml of vinegar essence

Seasoning: 50 grams of green onions, 30 grams of ginger, 25 grams of salt, 25 grams of MSG?

1. Put the meat skin into the pot and cook until it is tender. Take it out and let it cool slightly. Use a knife to scrape off the fat and residual hair, and then cut it into thin strips. 2. Put the modified meat skin into a basin, add 1 part hot alkaline water and 1 part hot vinegar water and scrub until the meat skin is white and feels smooth, then rinse twice with clean water.

The key to initial processing:

1. It is very important to choose the ingredients when making pork skin jelly. Do not use black pig skin and old pig skin. Use large, flat skin with light stubble. Tender pork skin is better. The skin part with the epidemic prevention seal must be scraped off with a knife after boiling to prevent the pigment from dissolving in the soup and affecting the color.

2. The cooked fat and residual hair on the cooked meat skin must be scraped off, otherwise the fat of the fat will gradually dissolve in the soup and form small particles, which will affect the transparency of the skin jelly.

3. Cut the meat skin into thin strips in order to increase the surface area of ??the meat skin, which is beneficial to absorbing heat and allowing the collagen protein in the meat skin to be fully dissolved in the soup.

4. Washing with alkali can wash away the residual oil on the meat skin. Adding vinegar can remove the odor on the meat skin, neutralize the alkalinity and avoid nutrient loss.

2. Cook over high heat and steam over water

Put the washed meat strips into a steel container, add boiling water (the ratio of water to meat skin is 3:1), and put it in Add the green onion and ginger pieces, then put them into the steamer. The water in the steamer should reach the bottom of the container containing the pork skin, and steam over high heat for about 4 to 5 hours. Pick out the green onion and ginger pieces, add salt and MSG, mix well, pour into the mold, and let cool.

Select ingredients: 2 pig feet (about 500 grams), 300 grams of pork skin.

Seasoning: 2 spoons of rice wine, 1 spoon of soy sauce, appropriate amounts of fine salt and MSG, 5 grams each of onion knots and ginger cubes (beat them flat), half a spoon each of Zhenjiang balsamic vinegar and sesame oil.

Preparation method: 1. Cut off the toes of the pig's claws, use tweezers to remove the hair from the skin, scrape and clean them, and then split them with a knife. Scrape and clean the pork skin as well.

2． Put the pork paws and pork skin into a pot of cold water, bring to a boil over high heat, skim off the foam, then turn to low heat and continue to heat until cooked. Then remove the bones of the pig's feet, cut them into thin strips as well as the skin, put them all in a basin, add fresh soup to soak them, add green onions, ginger cubes (beat them flat), soy sauce, and fine salt, and steam them for about 2 hours. When the skin of the meat is crispy, take it out, remove the green onion and ginger and put it in a cool place. When it is solidified, stir it with chopsticks so that the meat and skin do not sink to the bottom and can evenly blend with the marinade and freeze into one.

3. When eating, cut the dominoes into 3 cm long, 1.5 cm wide and 1 cm thick pieces, place them neatly on a plate, sprinkle vinegar and sesame oil on top and serve.

Features: persimmon yellow in color, as transparent as crystal; fresh, salty and glutinous, soft, melting into a thick soup in the mouth, making it a famous delicacy to accompany wine.

Key points: 1. The raw materials should be fresh and clean of hair and impurities.

2． When steaming, high heat, boiling water, and strong steam must be used to fully dissolve the colloid contained in it. The finished product will have particularly good elasticity and toughness after freezing.