A bowl of pork rinds three bowls of water, simmering time and then 45 minutes to 60 minutes can be, in general, pork rinds are the same steaming time, it is recommended to use a casserole dish or pressure cooker to make. The ratio of water and pork rinds is 3:1.

Pork rinds in cold water into the pot and then boiled, remember not to cover the lid of the pot, pork rinds boiled to the micro-expansion of the fish out can be, and then clean up the pig hairs, and then pork rinds in the inner layer of the fat oil to remove.

For the treatment of pork rinds, it is important to be meticulous, to deal with the hair and excess fat on the pork rinds, so that the pork rinds jelly can be crystal clear and delicious.

Pork skin jelly tips:

1, a bubble: this is a step that we are more likely to ignore, the meat skin to use. Be sure to use water to soak for two hours, conducive to the next step of scraping oil, hanging skin. Meat skin is not so raw, the operation is also easy.

2, scraping: the skin of the meat of the light side to use men's discarded scraper, to scrape the skin of the pig hair; also scrape the skin of the dirt.

Also called raw to oil. It is the meat skin in the raw, with a kitchen knife to scrape the fat inside the meat skin. The cleaner the grease is scraped, the clearer the soup will be.

3, boil: also called cooked to oil. Meat skin must be cool water in the pot, cook on high heat for 15 minutes. The meat skin is cooked through, the oil is easy to go. Fish out the meat skin, immediately into the cool water, soaked through. Fish out to cool, in this scrape the lard on top.

According to the raw meat skin three times to add water, into the pot, when the water temperature of 80 degrees, into the cut meat skin shredded. Do not put any seasoning. With a small fire so that the water in the pot, from the beginning to the end of the 3/4 of the water surface in the open, 1/4 of the water surface is not open. This is a very important step, once the fire is high, the soup will be muddy soup!

Be sure to use the smallest fire! Skim off the foam. Use absorbent paper to absorb the floating oil on the surface of the pot again. Cook for 2 hours. When you are about to leave the pot, add a little salt. In addition to salt what seasoning, accessories do not put, otherwise the soup muddy!