Meat skin jelly

Meat skin jelly

Introduction:

"Early last month was my father-in-law's 80th birthday. The whole family gathered together to celebrate the old man's birthday. During the dinner, a fish shaped fish skin jelly inspired me. My carp mold hasn't been "opened" yet. Why not use it to make this one? Only the fish skin jelly is eaten in the hotel, which is somewhat fishy. I use pork skin instead, which not only tastes better, but also tastes better, easy to demould and more lifelike. The private room of the birthday party is called "Songhe hall". It's antique. There are pictures of "Songhe Yannian" and "Magu xianshou" on the wall. As soon as her daughter comes in, she notices them and tells them the way one by one. I was secretly gratified, it seems that the daily guidance has played a role. My family all like to travel. If there are traditional Chinese wood and stone carvings in the scenic spots, I will explain them to my daughter, so that she can understand the meaning of traditional Chinese decorative patterns, and how to give auspicious meaning to things through the homophony of Chinese characters. What bat symbolizes "happiness", Aquarius symbolizes "peace", three sheep symbolizes "Sanyang Kaitai", lotus symbolizes "harmony", and so on Later, wherever she went, her daughter could observe and ponder carefully and was very interested in it. I see it in my eyes and enjoy it in my heart. On the one hand, there is another topic of communication between my daughter and me, which brings the relationship between mother and daughter closer. On the other hand, it also makes a little contribution to the inheritance of Chinese traditional culture. It's almost new year's day, and fish is an indispensable dish for every family's new year's dishes. It represents more than one year, more than one year's auspicious, pleasant and auspicious. Moreover, my daughter's pseudonym is "little carp". My mother makes a carp meat jelly by herself. I wish my daughter a good result in the coming college entrance examination. "

Production steps:

Step 1: if there is bristle on the back of the skin, it needs to be burned, then carefully scraped with a knife, cleaned, boiled in boiling water until the skin is rolled up and removed

Step 2: scrape off the fat close to the skin without residue

Step 3: cut the skin into small pieces

Step 4: put into pressure cooker, add 1.5 times water, pour in soy sauce and cooking wine

Step 5: add salt

Step 6: add onion and ginger

Step 7: throw in an octagon

Step 8: press the pressure cooker for 15 minutes

Step 9: this time to cook soybeans, soybeans need to be soaked in water 4 hours in advance, until the epidermis swell

Step 10: put the soybean into boiling water

Step 11: season with salt and cook until the beans are cooked

Step 12: at this time, the skin of the meat has been processed. After a little cooling, remove the scallion, ginger and star anise, pour the skin and gravy into the mold, sprinkle the soybeans at will, carefully put them into the refrigerator until they are solidified, gently lift them from one end of the mold when demoulding, and it is easy to demould.

Materials required:

Pork skin: right amount

Soaking soybean: right amount

Star anise: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Soy sauce: right amount

Note: 1. In order to facilitate modeling and demoulding, the skin jelly needs to be "firm", so the amount of water should be well controlled. I think the ratio of skin to water is 1:1.5. 2. Scallion and ginger will be picked out before pouring into the mold, so they should be cut into large pieces.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh