Homemade skin jelly

Homemade skin jelly

Introduction:

"My cooking skills originally came from two families, one was my mother's family who gave birth to me and loved me, the other was my husband's family who started a new life and grew up again. Therefore, I will use my mother's food and husband's food to name my dishes, and then add a side name. This dish is from my husband's family. I learned it from the elders of my husband's family. They are all gourmets. It's a pity that they don't know how to play in the world of delicious food, otherwise they have to send out recipes to play. Every winter, you will see this delicious and affordable beauty dish on the table. It tastes delicious and refreshing. It can supplement a lot of collagen. It is definitely a beauty dish. "

Production steps:

Step 1: select good quality skin, wash with warm water, set aside. (thick and white skin means good quality)

Step 2: wash the skin and put it into the pot. Add cold water and start cooking. At this time, the purpose of cooking pigskin is to make pigskin shape, which is conducive to the following steps of scraping pigskin and plucking PigHair.

Step 3: cook until the skin changes color, add a little cooking wine to remove the fishy smell of the skin.

Step 4: add ginger slices and cook for a while. Ginger slices are also added to remove fishiness.

Step 5: take out the skin of the meat in the heat, spread the skin on the cutting board, and get ready to pick the fat meat. Scrape the fat meat along the edge of the skin with a knife, or it will affect the taste.

Step 6: after scraping the fat, we will start the most arduous project, plucking the hair from the pig skin. Use the clip to pull out the eyebrows to pull out the hairs on the pigskin one by one. This process should be very careful, otherwise it will affect the taste of the dishes.

Step 7: clean the pigskin after plucking in warm water and start to cut the pigskin. First cut the pigskin into strips with a knife and then dice it. The diced pigskin is easy to cook, and the collagen will come out faster.

Step 8: look, cut pig skin.

Step 9: pour the cut pig skin into the pot, add cold water to start cooking, the ratio of water and skin is 6:1, I added 1.8 liters of water.

Step 10: cook the pigskin until the soup turns white, and the skin of the meat is boiled to a bad degree. It feels very thick. Add salt and turn off the fire. I cooked it in an electric cooker for two hours this time.

Step 11: first pour the top layer of soup into a bowl to cool, and then boil for half an hour.

Step 12: pour the remaining soup with skin into a bowl to cool

Step 13: look, there are three bowls, two bowls of clear soup and one bowl with skin.

Step 14: cool it for one night, and the next day it becomes a meat jelly. Look, I pour crystal jelly and meat jelly on the cutting board.

Step 15: cut the two kinds of jelly into plates. This is the kind of jelly with meat skin.

Step 16: This is crystal jelly. Does it look crystal clear?

Step 17: next, garlic.

Step 18: cut the garlic with the tip of a knife.

Step 19: split the garlic along the profile, flatten it, and roll it up from the top, just like this.

Step 20: put the rolled garlic on the cutting board and cut it into shreds

Step 21: garnish the minced pork with shredded garlic and start mixing the sauce.

Step 22: pour the soy sauce, vinegar, sugar and monosodium glutamate into a small bowl, melt them, pour them on the skin jelly, and finally pour sesame oil on it. This is the rind jelly

Step 23: This is the poured crystal jelly

Step 24: finally, let's take a close-up to see if it looks like it's cool and appetizing?

Materials required:

Skin: 300g

Garlic: 1

Cooking wine: 30g

Ginger: 20g

Salt: 6g

Soy sauce: 5g

Vinegar: 3G

MSG: a little

Sugar: 5g

Sesame oil: 5g

Note: 1. The meat skin must choose the good quality of thick pigskin, so that the jelly has good appearance and delicious. 2. It's easier to cook the meat skin and cut it into small pieces, and the color of the soup is better and the soup is thicker. 3. Pigskin can be cooked with fire or electric rice cooker. I personally think electric rice cooker is not easy to dry and the water in soup is not easy to lose. 4. The way to cut garlic is learned from my husband's elders, so the cut garlic is very fragrant and easy to taste. 5. The ratio of water to pigskin should be 6:1, not more than 7:1 at most. Otherwise, the soup is not thick and is not easy to freeze.

Production difficulty: simple

Process: boiling

Production time: one day

Taste: salty and fresh