The correct way to make meat jelly is as follows:

Main ingredient: meat skin.

Accessories: ginger, cooking wine, vinegar, salt.

1, pork rinds have been blanched, degreased, plucked, cut small.

2, add water to boil stew over low heat, thickened and sheng out.

3, frozen that is good, eat from the bowl, thinly sliced, cold ready to eat.

Meat jelly is collagen in the temperature down to its freezing point of 25C below the collagen fibers crosslinked and formed. The colloidal particles move more vigorously when hot, and become solid when the temperature decreases and the speed of movement decreases. Collagen is a protein that is abundant in high school vertebrates and is a major component of skin, cartilage, arterial walls and connective tissue.

Meat skin jelly nutritional value

Meat skin jelly is processed with pork skin as the main raw material of a very high nutritional food, color and taste, tendons, bones, hair and other important physiological health effects. Meanwhile, meat jelly also has the effect of nourishing yin and replenishing the deficiency, clearing away heat and facilitating the pharynx. Contraindication: people suffering from gout can not eat.

It has a high protein content, but also contains fat, fiber, carbohydrates and other nutrients, it contains a large amount of collagen, can slow down the body cell aging, often eat, you can make the skin plump and full, elastic.

Pork skin jelly is rich in collagen, eating can remove wrinkles and beauty, pork skin contains protein, fat and dermatosulfate B, with softening blood vessels, anti-coagulant, promote hematopoietic function and skin damage healing and health care and beauty effects, its gelatin hematopoietic function is better than the gelatin.

Reference to the above: Dr. Yau Lai - Nutrition and efficacy of meat skin jelly