Pressure cooker jelly

Pressure cooker jelly

Introduction:

"This is my mother-in-law's work. It's absolutely original. I helped publish it. I named it "Zhang's jelly". My mother-in-law's sauce beef is also unique. In the future, there will be "Zhang's" series

Production steps:

Step 1: soak the meat skin in cold water for 2 hours, soften it, remove and wash it.

Step 2: add cold water to the pressure cooker without covering. Put in large pieces of skin and cook for five minutes. Remove the skin and pour out the water.

Step 3: when the skin is warm, scrape both sides clean with a knife, especially the fat and oil on the inside.

Step 4: cut the skin of the meat into large strips, put it into a pressure cooker, add 2-3 times cold water to the skin of the meat, add appropriate amount of Zanthoxylum bungeanum, large ingredients, scallion, ginger slices, cover, top pressure for 3 minutes.

Step 5: after the air valve is completely discharged, open the cover, take out the skin of the meat and cut it up, take out the seasoning in the pressure cooker and skim off the oil.

Step 6: put the skin back into the pot, cook for 20-30 minutes without covering, add a little salt.

Step 7: clean the oil slick with oil absorption paper, cool it in the air, put it in the container, and refrigerate it in the refrigerator.

Step 8: look at the finished product.

Step 9: cut into slices, sprinkle with coriander, chop garlic, add seafood sauce and sesame oil, mix well, pour on the jelly, OK.

Materials required:

Pork skin: right amount

Scallion: right amount

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salt: right amount

Note: salt can also be put, depending on personal taste.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Original