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How to cook pork skin jelly

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Crystal Skin Jelly

Crystal Skin Jelly is a popular cold dish made from pork skin. Because meat slices contain the same collagen protein as human skin, it can delay skin aging. The texture of crystal skin jelly is clear and transparent, melts in the mouth and refreshing, and the price is very cheap, winning the favor of many diners who like healthy eating.

The following will introduce the key points and experiences of my practical production.

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. Select ingredients carefully, and do the initial processing carefully

1. Put the meat skin into the pot and cook until it is raw. 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% hot alkaline water and 1% hot vinegar water and scrub until the meat skin is white and feels smooth, then rinse it with clean water for two more times. all over.

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.