1.5 kg of pigskin and 4.5 kg of water, the proportion of frozen skin is not good. Frozen skin is a common cold dish, which can be eaten at banquets in hotels or when friends are drinking. It is an ordinary and graded cold dish. The production of cold dishes depends on our own understanding of ingredients, so everyone has different tastes and practices. I am a critic and want to share the frozen skin of the cold dish master. To make jelly, you must first have skin, and you can go to the place where meat is sold. We usually don't sell skins separately when we sell meat here, because that thing is not needed every day. If you want to buy it, you need to tell others one day in advance.

Divide the skin into many long strips, find a knife, hold the skin with your left hand, and scrape off a layer of fat on the outside and inside of the skin with the knife. Don't cut or scrape the skin. Pay attention to protect your hands and don't get hurt. I also often make skin jelly, about 4 Jin of skin, and put it in boiling water. I cooked it for a long time with low fire for nearly two hours, ready to separate the frozen from the mixed frozen, because my husband wants to eat frozen, and my daughter and I like to eat frozen. I put cooking wine in my jelly for fun. Boil for the first time and finally get ginger juice. Now, during the Spring Festival, people in northern China have the custom of making jelly.

They are tired of eating big fish and meat. Mixing a plate of hot and sour bean jelly is a kind of enjoyment for taste buds and stomach. Generally speaking, there are three kinds of jelly: flower jelly, green jelly and fish scale jelly. Let's share with you how to make these three kinds of jelly. Put the cut pigskin into a pressure cooker or a common pot, and add cold water (the ratio of pigskin cooked in the pressure cooker to water is 1 kg of 3-4 kg of water; The ratio of shredded pork skin to water in an ordinary pot is 1 kg (4-5 kg).

Cook in a pressure cooker for 40 minutes, usually in a pot for 1 hour, and then turn to low heat for half an hour (a small amount of oil foam will float out during cooking, and some spices such as pepper and cinnamon can also be added). Add spices into the water pot, simmer for 2 hours, 1 hour, turn off the fire when the pigskin is soft and rotten, and the third step is to pour all the stewed pigskin soup into the prepared clean container, and then put it in the refrigerator for refrigeration.