How to make meat skin jelly How to make meat skin jelly?

The preparation of authentic meat skin jelly is as follows:

1. Deal with the pig skin that has not been cleaned, clean it, cut it into small pieces, put it in a pot with cold water, put an appropriate amount of cooking wine to remove the smell, put in the green onion and ginger slices, cover the pot, and boil over high heat. Skim off the foam.

2. After boiling on high heat, turn to medium-low heat and simmer for 5 minutes, turn off the heat and put it into a basin with warm water, wash off the foam and let it cool.

3. Use a knife to scrape off the inner fat in the pigskin, which is what we often call lard.

4. Put an appropriate amount of cold water in the pot again, put the pork skin in, boil over high heat, and then put the pig skin into a basin with warm water again, let it cool and set aside.

5. Clean the pork skin again, control the moisture, and cut it into thin strips.

6. Put the cut pork skin into a pot of cold water, add an appropriate amount of water, that is, more than 4 times the volume of the pig skin, put in the green onion segment, ginger slices, an appropriate amount of cooking wine, the material package (star anise, bay leaves, cinnamon), put in the peanuts and wolfberries soaked in advance, and stir well.

7. Cover the pot, bring to a boil over high heat, and simmer for 80 minutes. After simmering for 80 minutes, add salt to taste and simmer for another 10 minutes.

After a few minutes, turn off the heat, pour the pork skin jelly into a large bowl without oil and water, roll the large bowl, put it in a cool place to cool for 5 hours, let it cool naturally, and the pork skin jelly is ready.

Jelly of meat skin. 1. A piece of pork, cut into small pieces, boil in a pot under cool water, blanch over high heat, remove after boiling, and then wash with water. 2. Wash the pork skin, put it in a pot under cold water, add cooking wine to remove the smell, boil over high heat and cook for another 2 minutes.

3. Scrape off the grease inside the pork skin with a knife and then cut it into shreds. Then add 2 tablespoons of salt and rub it, and then add water to wash the fat of the pork skin. 4. Put the processed pork and pork skin into a pot, add 3 times the water of the ingredients, and bring to a boil over high heat.

5. Add an appropriate amount of salt, light soy sauce, star anise, bay leaf, green onion and ginger to taste, cover and simmer for 40 minutes. 6. Finally, take out the spices and pour the boiled meat skin into the basin together with the soup. Set aside to cool and solidify naturally, then cut into cubes and serve.

Soybean skin jelly.

Ingredients: 2 kg of pork skin, appropriate amount of soybeans, a little peanut rice, green onion, ginger, star anise, bay leaf, Sichuan pepper, appropriate amount of cinnamon, light soy sauce, dark soy sauce, and cooking wine.

Sauce: Appropriate amount of minced garlic, light soy sauce, sugar, rice vinegar, sesame oil, minced coriander or a little chopped green onion.

Production process] 1. Soak soybeans and peanuts in water in advance, the amount of soybeans should not be too much, and peanuts can be put or not. After rinsing the pork rinds with water, put them in a pot of cold water and boil the blanched water, boil out the foam and grease and remove them.

2. After the skin is cooled in cold water, scrape off the grease on both sides of the skin with a knife, and remove it with tweezers if there is hair. It is best to use tweezers to trim the eyebrows for removing pig hair.

3. Scrape the clean skin and rinse it repeatedly with warm water, then cut it into thin strips.

4. Put shredded meat skin and water in the pressure cooker, put the spices into the material bag and put it in the pot, put the green onion and ginger, cooking wine, light soy sauce, dark soy sauce and soybeans. Use a pressure cooker to stew the meat skin jelly, don't put too much water, the ratio of meat skin and water = 1:2.

Pressed with dipping sauce for a stronger fragrance.

Pork skin jelly is super delicious to make.

How to make the jelly of the skin:1. Shave the pork skin over fire, wash it and boil it in a pot of boiling water for 10 minutes, scrape off the fat inside (it is good to scrape it repeatedly), cut it into small strips, put it in a basin, add boiling water and blanch it to wash off the remaining oil.

2. Add water to the pot, put in the meat skin, wrap all kinds of spices with gauze and tie the mouth tightly, put it in the pot and add water to boil to skim off the foam, put it on a slight fire and boil for about 2 hours, take out the seasoning bag, add salt, monosodium glutamate, find a good taste, pour it into the basin and let it cool.

How to store jelly.

1.Skin jelly can be stored in the freezer compartment of the refrigerator, and it can generally be stored for 15 to 20 days.

2.It can also be stored in the refrigerator, but the time for refrigerating and storing the jelly is relatively short, and generally speaking, the taste of the jelly will be affected after 72 hours of refrigeration.

Ingredients: 400 grams of pork skin, 6 slices of ginger, appropriate amount of water.

Excipients: 1 gram of salt, appropriate amount of garlic, 2 tablespoons of balsamic vinegar, 1 tablespoon of sesame oil, 1 tablespoon of light soy sauce, appropriate amount of green pepper.

Steps: 1. Prepare the pork skin, boil the meat skin in a pot under cool water, boil to remove the foam, cook for another two minutes and then remove it; Use a knife to scrape off any remaining white fat from the skin, then wash it with warm water.

2. Slice the ginger and cut the processed pork skin into small strips.

3. Put the pork skin and ginger slices into the rice cooker.

4. Pour in water, submerge into the skin of the meat, a little more.

5. Select the "Stew" mode for the rice cooker, and the time is set to 2 hours and 45 minutes.

6. Finish the soup cooking procedure, open the lid to dissipate the heat, pick out the ginger slices, and put them in the refrigerator after cooling. When the broth solidifies, it becomes jelly of the skin.

7. For the sauce, pound the garlic into garlic paste, add two spoons of balsamic vinegar, a spoonful of light soy sauce, a little salt, and a small spoon of sesame oil.

8. Put the cut meat skin jelly on the table, pour the sauce, and then cut some chopped green peppers and decorate it on it, so that you can start eating.

Hello dear, the home-cooked practice of meat skin jelly Ingredients; Pork skin Accessories: Sichuan pepper, star anise, ginger, green onion 1Prepare the ingredients:

500g pork rinds, 1 green onion, 2 slices of ginger, 1 star anise, a little peppercorn. 2.Rind the pork rind and dehaired.

Then put water in the pot, put in the pork skin, bring to a boil over high heat, turn to low heat and tumble for 1 minute, remove the pork skin, let it cool, and control the moisture. 3.Clean the white fat on the inside of the pork rind with a razor blade.

4.Slice the intracutaneous fat and cut it into a 3cm 2cm rectangle with a knife. 5.

Put the meat skin, green onion, ginger slices, star anise and Sichuan pepper in the electric pressure cooker, add enough water, adjust to the meat setting, bring to a boil, skim off the foam, cover the pot and simmer for 30 minutes, turn off the power. 6.Strain out the impurities such as green onions, ginger, spices and foam in the gravy, pour the gravy and pork rind into the crisper, let it stand at room temperature or put it in the refrigerator overnight, and then serve after solidification.

Many friends in the north usually like to make jelly, especially in summer, eating some jelly is not only refreshing, but also can avoid the greasy feeling of meat, in fact, this method of jelly is relatively simple, as long as you master a certain program, you can make it at home, and the following will introduce how to make jelly at home The taste will be better.

Pork skin jelly is a home-cooked dish of Beijingers, and I believe many people like it very much, and it is very suitable for summer consumption.

The practice of jelly of meat skin.

Ingredients: pork rind, ginger, star anise, garlic, wine, salt.

Method:1First of all, the purchased meat skin, ham, and elbow should be soaked in warm water to remove stains and hair, scrape off the fat, and rub and rinse with alkaline water many times, and then the meat skin should be cut into thin strips, and put in a pot together with the ham and elbow to enhance the flavor.

Add seasonings and material bags (salt, monosodium glutamate, green onions, ginger, peppercorns, ingredients), boil for 2 3 hours with twice the water, and then, remove the seasonings and bags, filter out the juice with gauze, skim off the oil slick, pour it into a basin without oil stains, and after solidification, it is crystal transparent, white as jade.

2.Put it in the pot, add water, put in the meat skin, wrap all kinds of spices with gauze and tie it tightly, put it in the pot, add water to boil to skim off the foam, put it on a slight fire and boil for about 2 hours, take out the seasoning bag, add salt, monosodium glutamate, find a good taste, pour it into the pot to cool.

3.Re-put it in the pot and add cold water, the ratio of meat skin and water is roughly 1:3, put a star anise, turn off the low heat after boiling on high heat, cook until the meat skin is soft and rotten (about 40 minutes), add salt, and you can turn off the heat.

4.After cooling, put it in the crisper box, put it in the refrigerator, and after a few hours, the meat skin is frozen and ready to eat.

5.To eat, add some crushed garlic, soy sauce, sesame oil, vinegar or chili oil.

6.Buy thicker pork rinds.

Cooking key: If soy sauce is added, it is red jelly. When boiling the meat jelly, use a slight fire, and when the hand test of the frozen liquid is sticky, it is already boiled. The food can be cut into strips and added with red oil, vinegar, pepper powder, green onion and other seasonings, and mixed according to your taste.

In fact, the meat skin has a lot of nutritional value, it contains a lot of collagen, which will have a very good effect on people's whitening, enhancing elasticity, relieving the dryness and roughness of the skin. Therefore, female friends usually have an appropriate amount of spring roll skin jelly, which is very good for the health and beauty of the **.

Teach you how to make pork skin jelly simple and smooth.

Pressed with dipping sauce for a stronger fragrance.

Blanch the skin of the meat and cut it into strips, pour it out and cool it after boiling for half an hour, cut it into pieces and eat.

How to make pork skin jelly? Remove the pork skin from the water and add the green onion and ginger cooking wine, add water and white cold powder to the pot to boil to make it sticky, then chop the pork skin and pour it into refrigeration.

Rice cooker Q bomb pork skin jelly! It's time to give your ** a boost of collagen.

Ingredients: 500g pork rind.

Excipients: 70 grams of green beans and 50 grams of carrots.

Seasoning: 10 grams of soy sauce, 3 grams of salt, 3 grams of monosodium glutamate, 2 grams of pepper, 10 grams of green onions, 5 grams of ginger, 5 grams of garlic, 3 grams of Sichuan pepper, 3 grams of cinnamon.

The practice of jelly of meat skin.

1.Blanch the skin for 5 minutes, remove it, scrape off the grease on the surface and cut it into strips;

2.Cut the carrots into cubes;

3.Put water in the casserole, add the meat skin, green onions, ginger slices, Sichuan pepper, cinnamon, refined salt, monosodium glutamate, soy sauce, bring to a boil over high heat, and simmer slowly over low heat for 2 hours;

4.Add water to a boil in a wok, add refined salt and monosodium glutamate, boil diced carrots and green beans thoroughly, remove them, put them in a bowl, and pour in the cooked meat skin broth;

5.After cooling, it will solidify into jelly, cut into small cubes, and mix with garlic paste.