What are the simple ways to make home cooked pork skin frozen meat, and what are the ways to make po

The practice of jelly of meat skin.

Materials. Pork rind 200 grams.

Water 1000 grams.

Ginger 5 slices. Salt 10 grams.

2 tablespoons cooking wine.

2 bay leaves.

Cinnamon bark 1 piece.

Star anise: 2 pcs.

Steps. 1. Prepare the meat skin.

2. Put the meat skin into a pot of cold water and add the ginger slices cooking wine.

3. Bring water to a boil and cook for 5 minutes.

4. Take it out and wash it and scrape off the grease.

5. Cut the processed meat skin into small strips.

6. Re-add water to the pot, add bay leaves, ginger slices, cinnamon and star anise.

7. Put the meat skin strips in, bring to a boil over high heat, then turn to low heat and cook for 1 hour.

8. After cooking, pick out the spices, pour the meat skin into the container together with the soup, put it to cool, put it in the refrigerator until it is set, take it out and cut it into your favorite size, dip it in the sauce and eat.

To do a good job of pork skin jelly, we should pay attention to the following key points:

1. The pigskin must be made of back skin; 2. After the pork skin is cooked, you must remove the fat, don't be lazy; 3. Pork skin must be repeatedly washed with hot water and salt.

Cooking experience] 1. The fat and pig hair on the pig skin must be scraped clean, otherwise the transparency will be poor when the pig skin is frozen and solidified. 2. Try to choose the pig skin on the back of the pig, the leather is relatively firm, and the collagen is also relatively rich, so as to avoid the pig skin on the pork belly. 3. Slice the pork skin directly when you eat it, and mix it with green onions, garlic and balsamic vinegar to make it delicious.

Pork rind jelly, the volume ratio of meat rind to water is about 2:3

Ingredients: 500 grams of meat skin, a piece of ginger, a section of green onion, a little salt, a section of cinnamon, a little salt, an appropriate amount of light soy sauce, and two bay leaves.

Production steps: 1. Prepare the raw materials.

2. Boil the meat skin in cold water, add star anise dust core, bay leaves, cinnamon, ginger slices, and green onions, and cook until the meat skin can be inserted with chopsticks.

3. Pluck out the hair on the skin of the pie antling, and shave the fat clean.

4. Cut into granules. If you find it too troublesome to cut into granules, you can also cut them into thin strips.

5. Add water, a little salt and light soy sauce, the volume ratio of meat skin and water is about 2:3, here is an electric pressure cooker, the electric pressure cooker does not consume water, the ratio of meat skin and water is basically unchanged after cooking, if you use an ordinary pot to cook, add more water, boil slowly, and turn off the heat when the ratio of meat skin and water is about 2:3.

6. Transfer to the stew stall.

7. After boiling and letting it warm, put it in a crisper box, cover it and put it in the refrigerator after cooling, and cut it into pieces after solidification.

To make pork rind jelly, finely chop the pork rind. Put it in the water, and do it.

Flower pork skin jelly.

Ingredients: 300 grams of pork skin, 30 grams of peanuts, 20 grams of sesame seeds, 20 grams of wolfberry, 10 grams of aloe vera, a little soy sauce, salt and monosodium glutamate.

Method: Put wolfberry and aloe vera into a pot, add an appropriate amount of water, decoction into soup, remove wolfberry and aloe vera residue, and leave the soup;

Remove the pig skin, put it in the pot and cook for 1 hour, take out the pig skin and chop it into a puree, then put it in the pot, add an appropriate amount of water, then add peanuts, sesame, soy sauce, salt, monosodium glutamate and cook it rotten, and leave the fire to cool down to become pork skin jelly.

Crystal pigskin jelly.

Ingredients: pork skin, star anise, cooking wine, garlic paste, soy sauce, aged vinegar, sesame oil.

Method: Boil the pork skin in hot water until soft (water on and off the fire) and cool it slightly, shave off the wool and oil, and chop it.

Put the cut pork skin in a pot, add cooking wine, star anise, and add more than twice the amount of pork skin.

After the heat is boiled, change to medium-low heat and cook for more than 2 hours, and use chopsticks to dip the meat skin soup to feel very sticky.

Pour it into a covered utensil, cool it a little and put it in the refrigerator to freeze, and cut it on the second day.

Dip it in garlic paste, soy sauce, aged vinegar, sesame oil, or add a little chili oil.

1. Thaw the skin of the meat, blanch it in a pot with cold water, and boil out the oil and impurities.

2. After cooling, the fat and residual hair must be cleaned so as not to affect the taste.

3. Cut into 5mm wide strips.

4. Put cold water and cut meat skin in a pot, the water is about 2 times higher than the meat skin.

5. Skim off the foam after boiling.

6. Turn the heat to low, cover and boil. Boil, boil, boil, boil, boil

1. Put the pork skin into a hot pot and cook for about 15 minutes.

2. Use a knife to scrape off the grease on the pigskin, and the cleaner the scrape, the better.

3. Add hot water to the clean pot, sprinkle with green onion and ginger slices, add the meat skin and cooking wine, open the lid and cook for a minute, remove and let it cool and cut into thin strips.

4. Take out the ginger slices and put them in Weibao, add star anise, bay leaves, tangerine peel, and Sichuan peppercorns, and it is best to make a gauze bag.

5. Add hot water, meat skin strips and Weibao to the clean pot, the ratio of meat skin to water is 1:5, and the bird uses 1:4. First boil slightly over medium heat, then turn to the smallest heat and cook for about 2 hours, always ensure that the soup is open in the middle and the outer ring is not open, and add a little salt after cooking.

6. Soak the soybeans in advance and cook them in a pot.

7. Put half of the meat skin and soup directly into a deep dish and let it cool and solidify.

8. Add the other half to the light soy sauce of ingredient A, put the meat skin into the bowl first, then put the soybeans, and then slowly pour in the soup and let it cool and solidify. After solidifying, use a knife to draw a circle around the plate, buckle upside down on the plate or deli board, and then change the knife to put on the plate.

9. Press the garlic into minced garlic with garlic tongs, add Ingredient B in turn to become a dipping sauce, and cut the solidified meat skin jelly into slices with a trembling knife method when eating, and pour the juice or dip it.

1.Wash the peanuts and soak them for half a day in advance.

2.Rind pork bought from the vegetable market and washed with water.

3.The small handfuls of the board can not be cleaned, and the hair on the pigskin is removed.

4.For the first time, put the pork rind in the pig and cook it for two minutes to remove the dirt, then take it out and wash it.

5.Boil the rind for 10 minutes.

6.Wash the green radish, peel and cut into cubes.

7.Cook the skin and cut into cubes.

8.Heat oil in a pan.

9.Pour in the green radish and stir-fry.

10.Stir-fry the radish for 2 minutes, then pour in the peeled peanuts and fry for 3 minutes.

11.Stir-fry well, add the pork rinds and stir-fry.

12.Add salt and stir well.

13.Then pour the soup from the second boiled skin into the dish and simmer on high heat for 10 minutes.

14.Add 10ml of soy sauce

15.Stir to combine.

16.Simmer over high heat for 10 minutes, then add the chopped dried tofu and stir well.

17.Then reduce the heat to medium and simmer for half an hour.

18.After stewing, put it in a bowl, cool it and put it in the refrigerator for a night.

19.That's it.

Material. 500g of meat skin, 2 green onions, 3 slices of ginger, 1 carrot, 80g of soaked soybeans, 2 tablespoons (30ml) of light soy sauce, 2 tablespoons of balsamic vinegar (30ml), 1 teaspoon (5ml) of sesame oil, 1500ml of water

Method. Remove as much fat as possible from the skin and rinse with water. Peel off the skin of the carrot and cut it into 1cm cubes.

Put an appropriate amount of hot water in the pot, boil the soaked soybeans and carrots over low heat and cook for 10 minutes, take it out and rinse it with cold water, drain the water and spread it evenly in a plastic lunch box.

Then put the meat skin into a hot water pot, boil for 5 minutes on high heat, then take it out and let it dry, and cut it into thick shreds.

Replace the pot with water, bring to a boil over high heat, add the shredded meat skin, green onions and ginger slices, turn to low heat and slowly simmer for 1 hour.

Remove the green onions and ginger slices from the pot, pour the soup and shredded meat into a plastic lunch box, cover and put it in the refrigerator for 2 hours to solidify.

Mix balsamic vinegar, sesame oil and light soy sauce into a small dish to make a sauce, take out the coagulated meat skin jelly from the plastic lunch box, cut it into 3cm square pieces, and dip it with the sauce.