Pork Skin

Scallion

Ginger

Spices

Soy Sauce

Salt

Water

Pork Skin Jelly Simple Preparation

Pork Skin Wash and Boil in Cold Water for 20 Minutes; Remove Skin and Allow to Cool. Meanwhile, heat another pot of hot water, add the appropriate amount of onion, ginger and spices, and bring to a boil.

After the pork skin cools down, take a knife and scrape the oil off the back of it, try to scrape it as clean as possible, so that the jelly will be as bright as jelly, scrape the oil clean and cut the skin into even strips.

Put the cut pork rinds into boiling hot water and bring to a boil, then cover with a lid and turn down the heat to simmer. In the meantime, add some soy sauce and salt, but not too much, because the skin jelly will be cooled when it's done. Time: I used a cool color cast iron pot to cook for more than an hour, if you use a regular pot, the time is better to add half an hour to 40 minutes. The amount of water: it is best to start a little more, because the boiling process of moisture to evaporate, and then boiled meat skin and water ratio I generally control in three to one or four to one or so.

Boiled after the onion and ginger and seasoning pick out, after the pork skin and soup and pour into a larger container, cool, there may be some grease in the process will float up, it is best to skim off, so that out of the pork skin jelly will be more beautiful, and the texture will not be greasy. Finally, put the cooled pork skin water into the refrigerator and leave it overnight.

The last thing you need to do is to cut up the pork skin jelly and mix it with green onions, cilantro, soy sauce and vinegar. I usually also put roasted peanuts in it for a better flavor.