materials
5g pork skin, 5 slices of ginger, appropriate amount of star anise and appropriate amount of cinnamon.
appropriate amount of soy sauce, yellow wine, white sugar, monosodium glutamate and two red peppers.
Practice
1. Wash the pork skin, cut it into 2cm*5cm pieces, and soak it in water for later use.
2. put the pigskin after drowning into a pressure cooker, add 5 slices of ginger, appropriate amount of anise and appropriate amount of cinnamon.
Add the right amount of soy sauce, yellow wine, white sugar, monosodium glutamate and two red peppers.
3. add 25ml-35ml of water, cover it for 2 minutes, open the cover after cooling, pour it into a container with a cover and continue to cool thoroughly, cover it and put it in the refrigerator, and take it out and slice it for about 4-5 hours.
crystal pigskin jelly
materials
dipping materials: garlic paste, soy sauce, aged vinegar, a little sesame oil.
Practice
1. Boil the pigskin with hot water until it is soft (water turns on and off the fire), then scrape off the hair and oil, and chop the shredded pork.
2. Wash the cut pigskin with hot water for several times and put it into the pot. Add cooking wine and a small star anise. (If you don't like the taste, don't put it) Add water more than twice the height of pigskin in the pot.
3. After the big fire boils, change to low heat and cook slowly for more than two hours. Use chopsticks to dip the pork skin juice, and touch the pork skin soup with your hands to feel thick and sticky. It will be fine at this time.
4. Pour it into a covered vessel, cool it a little, put it in the refrigerator and freeze it overnight. When eating, slice and slice it to see your preference.
Crystal pigskin jelly is recommended.
Materials
8g pigskin, 2 star anise, 1 ginger, 1 green onion, 3 dried tangerine peel, 5g soy sauce, 3 1L square boxes, 3 liters of clear water and 15g of salt.
2. Add all the materials except salt and light soy sauce, and boil over high fire.
3. After boiling, maintain high fire for 1 minutes and skim the floating foam on the surface, so that the pigskin jelly will be very transparent.
4. Before turning to low heat, take out the dried tangerine peel, so that the fragrance of dried tangerine peel can be preserved without bitterness.
5. Cook on low heat for 1.5 hours, add light soy sauce and salt, and cook on high heat for 1 minutes. Finally, remove all the seasonings.
6. Put the pure frozen soup into boxes, and the evaporation of water is exactly the amount of three boxes.
7. put it in the refrigerator for one night.
8. When eating, separate them directly in the box with a knife, then pour them out and put them on a plate. Sprinkle with sesame oil and garlic sauce vinegar, and match it according to your personal taste.