Spiced jelly

Spiced jelly

Introduction:

"A classic cold dish with wine"

Production steps:

Step 1: wash the pigskin and remove the remaining hair with tweezers

Step 2: blanch in the pan

Step 3: 5 grams of pepper, 5 grams of tangerine peel, 5 grams of star anise, 2 pieces of cinnamon and 2 pieces of nutmeg wrapped in gauze

Step 4: cut scallion into sections and ginger into slices

Step 5: cut the pigskin into 3 cm square pieces

Step 6: add the oil into the pan, add the pig skin and stir fry until the oil comes out

Step 7: add soy sauce and color

Step 8: add more water, green onion and ginger, pack and bring to a boil

Step 9: transfer to the pressure cooker and press for 1 hour

Step 10: after pressing, put it in a container and let it cool

Step 11: put the jelly in the refrigerator and keep it

Materials required:

Pigskin: 1000g

Water: 1000ml

Scallion: 20g

Ginger: 20g

Chinese prickly ash: 5g

Tangerine peel: 5g

Star anise: one

Cinnamon: 2 yuan

Nutmeg: 2

Soy sauce: 30g

Salt: 5g

Peanut oil: 20g

Note: cut into thin slices and dip in mashed garlic when eating

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spiced