Clear skin jelly

Clear skin jelly

Introduction:

"I love to eat jellyfish. In the past, it was Chinese New Year. Grandma would cook a lot of jellyfish. She liked it. She would bring me a lot of jellyfish to eat every time. I dare not buy what I sell outside. I can't remember to eat it after a long time. Every time I buy meat, I will leave some skin. After saving some, I try to make jelly for the first time. It's easy to make a clear jelly, and then do other things after being proficient, ha ha. "

Production steps:

Step 1: wash the pigskin, cook for 5 minutes, add proper amount of cooking wine to remove the fishy smell

Step 2: take out the cooked meat skin, rinse it, scrape off the white grease, and pluck it.

Step 3: remove the clean water

Step 4: remove the clean skin and cut into shreds

Step 5: add ginger slices and a piece of star anise and bring to a boil.

Step 6: after boiling, skim the foam on the surface, so that the pig skin jelly will be very transparent. Boil for about 20 minutes. Remove ginger slices and star anise. When boiling for about 40 minutes, add appropriate amount of salt and 1 teaspoon of soy sauce.

Step 7: put it in the fresh box when it is not hot

Step 8: keep the box sealed and put it in the refrigerator for a night to save space and not smell.

Materials required:

Pigskin: 300g

Ginger: one piece

Star anise: one petal

Salt: right amount

MSG: right amount

Raw soy sauce: a spoonful

Water: moderate

Cooking wine: moderate

Precautions: 1. When dealing with the skin of meat, be sure to remove the fat, otherwise the soup will be turbid, and the taste will be greasy. 2. The skin of meat soup will solidify soon after cooling, so you can put it in the fresh-keeping box when it is not so hot, so you can put it on the cover and put it in the refrigerator for cold storage. 3. When eating, you can use a knife to cut the pieces directly in the box, put on your favorite seasoning and dip it.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light