Cold jelly

Cold jelly

Introduction:

"The jelly is delicious, but it takes time and trouble to make. I did it several years ago, and no one paid for it. Now I don't know who's the one who wants to make jelly. But we are still good at this job. We can do it by ourselves while we still have two pieces of pigskin at home. "

Production steps:

Step 1: wash pigskin, blanch and cool it

Step 2: scrape the subcutaneous fat

Step 3: rinse with water

Step 4: cut into thin strips

Step 5: put in a big bowl, then put some ginger slices

Step 6: add appropriate amount of water

Step 7: put it into the electric stew pot and simmer overnight

Step 8: the pigskin is soft and rotten, and the soup is gradually thick

Step 9: pour in the fresh box, remove the ginger slices and let cool

Step 10: cover and refrigerate until set

Step 11: remove

Step 12: draw a circle along the inner wall with a rubber scraper

Step 13: button out and slice

Step 14: shred green onion, mince ginger and garlic, pour all seasonings together to make sauce

Step 15: Sprinkle minced ginger and garlic on the set pieces of jelly

Step 16: drizzle with sauce, sprinkle with shredded green onion and serve

Materials required:

Pigskin: 2 pieces

Water: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Salt: right amount

Red oil: right amount

Chili oil: moderate amount

Laoganma Douchi: 1 teaspoon

Note: the fat on the pigskin must be scraped, and the jelly will be crystal clear. If there is hair on the pigskin, it should also be removed.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh