Main ingredient: 1500g of pork skin Accessories: 40g of edible alkali, 30ml of vinegar essence

Seasoning: 50g of green onion, 30g of ginger, 25g of salt, 25g of monosodium glutamate?

1, put the meat skin into the pot and cook until broken. Fish out a little cool with a knife to scrape the fat meat and residual hairs, and then cut into thin strips. 2, put the changed meat skin into the basin, add 1% hot alkaline water and 1% hot vinegar water for scrubbing, until the skin is white, feel smooth, and then rinse with water twice more.

Primary processing production key:

1, the production of meat jelly selection is very important, do not use black pig skin and old pig skin, to large flat and skin stubble shallow tender pig skin is good. With epidemic prevention seal of the skin part of the water after boiling must be scraped off with a knife to prevent the pigment dissolved in the soup, affecting the color and lustre.

2, cooked fat on the skin after cooking and residual hair must be scraped, or fat fat will gradually dissolve in the soup, the formation of small particles, affecting the transparency of the jelly.

3, cut the skin into thin strips, in order to increase the surface area of the skin, conducive to the absorption of heat, so that the collagen protein in the skin fully dissolved in the soup.

4, scrub with alkali can wash away the residual grease on the meat skin, add vinegar can remove the odor on the meat skin, neutralize the alkaline, to avoid the loss of nutrients.

Second, cook on high heat, steam under water

Wash the meat skin strips into a steel container, add boiling water (the ratio of water to meat skin is 3:1), put in the green onion and ginger, and then put it into the steamer. The water in the steamer should reach the bottom of the meat skin container and steam over high heat for about 4 to 5 hours. Pick out the green onion and ginger pieces, add salt and monosodium glutamate and stir well, pour into the mold and cool.

Selected ingredients: 2 pig feet claws (about 500 grams), 300 grams of pork skin.

Seasoning: 2 tbsp yellow wine, 1 tbsp soy sauce, fine salt, monosodium glutamate (MSG), 5g each of green onion, ginger, ? tbsp each of Zhenjiang vinegar and sesame oil.

Method: 1. Chop off the toes of the pig's claws, remove the hair on the skin with tweezers and scrape it clean, then split it with a knife. Scrape and wash the pork skin as well.

2. Put the pig's claw and pork skin together in a pot of cold water, boil over high heat, skim off the froth, and continue heating over low heat until cooked. Then the bones of the pig's claw clean, and meat skin are cut into thin strips, and then all in the pot, plus fresh soup submerged, and add onion knot, ginger (pat flat), soy sauce, fine salt, on the steam about 2 hours to the meat skin crispy removed, pick off the onion and ginger in the shade, to be solidified when the chopsticks stir, so that the meat and the skin does not sink to the bottom, and can be uniformly and the marinade mingled with the jelly to become a body.

3. edible, cut into long 3 cm, 1.5 cm wide, 1 cm thick dominoes block, neatly placed on the plate, sprinkled with vinegar and sesame oil is ready.

Features: persimmon yellow color, transparent as crystal; fresh, salty, glutinous and soft, the entrance is dissolved into a packet of soup, for the famous wine dishes.

Key: 1. Raw materials should be fresh, and to choose the net hair and impurities.

2. Steaming must be a big fire, boiling water, fierce steam, so that the gelatin contained in the full dissolution of the finished product after freezing, the texture elasticity and toughness is particularly good.