I love pigskin - hot and sour pigskin jelly

I love pigskin - hot and sour pigskin jelly

Introduction:

"I love pigskin. I've loved pigskin since I was a child! It seems that our family prefer pig skin! Grandma's house is close to my home. I remember when I was a child, if grandma bought a piece of pork, she would send the pigskin to my home. Hehe, now grandma is old, and her ears are a little hard to use. When she is in a different place, she misses her even eating pigskin. "

Production steps:

Step 1: use tweezers to remove the hair from the skin of fresh pig skin.

Step 2: use a knife to remove the excess fat in the inner layer of the skin, and then scrape off the oil and dirt on the skin.

Step 3: treated pigskin.

Step 4: slice ginger and set aside.

Step 5: put water into the pot, put the cut ginger slices into the pot and bring to a boil.

Step 6: when the water is boiling or about to boil, put in the pig skin.

Step 7: the pigskin curls quickly in hot water, stir slightly with chopsticks.

Step 8: skim the foam from the pan in time.

Step 9: remove the pigskin from the pan.

Step 10: cut the pig skin into small pieces and set aside.

Step 11: put water into the pot and add the diced pig skin.

Step 12: after water barbecue, turn to medium heat and simmer slowly.

Step 13: about 25-30 minutes, until the water in the pot becomes less milky white, then add a little salt and pepper and stir well.

Step 14: put it in a container and let it solidify.

Step 15: two boxes, one with pig skin and one with pure jelly.

Step 16: frozen pig skin.

Step 17: the frozen pig skin can be easily separated from the container.

Step 18: cut the frozen pig skin into small pieces.

Step 19: put it on the plate. (you can also enjoy it at this time. It can be used as a snack!)

Step 20: mix black vinegar, soy sauce, chili noodles, minced garlic, salt, monosodium glutamate and pepper to make sauce.

Step 21: pour the hot and sour sauce on the pig skin jelly, and a delicious hot and sour pig skin jelly will be ready!

Materials required:

Pigskin: right amount

Garlic: right amount

Ginger: right amount

MSG: right amount

Salt: right amount

Soy sauce: right amount

Black vinegar: right amount

Pepper: right amount

Hot pepper noodles: right amount

Note: put the seasoning after cooking, so as to avoid the pig skin is not easy to boil. When the pigskin is cooled, it can be put into the refrigerator to help speed up the solidification, or the container can be put into cold water to cool.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: hot and sour