How to get rid of the smell of pork skin jelly, and what should I do if the smell of pork skin jelly

In boiling pork rinds. When frozen, add green onions, ginger, star anise, and cinnamon.

To remove the fishy smell, the following is how to make pork skin jelly.

Ingredients: 500 grams of pork skin, 20 grams of green onion and ginger, 4 grams of salt, a piece of cinnamon, a little light soy sauce, star anise.

Steps:1Prepare the ingredients.

2.Boil the water first, put the pork skin in it, and cook for 5 minutes, the purpose of boiling the water is to make the fat on the pork skin show.

3.Remove the hairs on the surface of the pigskin and scrape off the white fat part inside with a fruit knife.

4.Cut the pork rind into small thin strips.

5.After changing the water, go through the pork skin strips to remove excess foam and oil. Add half of the green onion and ginger and star anise cinnamon to add flavor.

6.After boiling for 2 minutes, the pork skin strips are served.

7.Put the pork skin in the rice cooker, add four bowls of water, and then add the green onion and ginger star anise, light soy sauce, a little salt, and make a crystal clear pork skin jelly without light soy sauce and soy sauce.

8.Cook for 90 minutes, then let cool in the refrigerator.

9.The solidified pork rind is frozen and cut into rectangular slices.

10.The pork skin jelly is ready, and it is ready to serve with garlic sauce

Clean the pork skin, put it in a pot, add water to the pork skin, put in 4-5 slices of ginger, an appropriate amount of cooking wine, and blanch to remove the smell.

Preparation of ingredients for the preparation of pork skin jelly:

Pork skin: 500 grams, ginger slices: 5-8 slices, cooking wine: appropriate amount, water: appropriate amount, shallots: 2-3 roots, mustard: appropriate amount, light soy sauce: appropriate amount.

1. Clean up the pork skin, put it in a pot, add water to the pork skin, put in 4-5 slices of ginger, an appropriate amount of cooking wine, and blanch.

<>3. Add an appropriate amount of warm water, pour in the blanched pork skin, and slowly cool down.

4. Take out the pig skin, scrape the fat part on the pig skin with a knife, and the pig hair on the pig skin also needs to be cleaned up.

5. Cut into thin strips. Not too wide, try to be about the same length. Rinse twice with cold water.

6. Add half a pot of water to the pot and add 3-4 slices of ginger.

7. Add the cleaned pork skin shreds.

8. Pour in 10-15 grams of cooking wine.

9. Clean the shallots, tie them into green onion knots, and turn on the high heat to cover the lid and simmer.

10. Boil the water slightly and skim off the foam. Bring to a boil over high heat, then reduce heat to low and simmer.

11. Simmer for an hour until the soup turns white.

12. Continue to simmer for half an hour, and the soup has become less thick. Pick out the green onion and ginger.

13. Pour the stewed pork skin and soup into the mold, and put it in the refrigerator to cool into a solid jelly form.

14. The solidified skin jelly should be cut upside down and cut into pieces of appropriate size.

I don't know if you boil the pork skin jelly to remove the fish, or adjust the pig skin jelly to get rid of the fish.

When boiling the pork skin, you must remove the fat attached to the pig skin, and then cut it into thin strips and put it in water to boil, remember to clean the pig hair. In addition to large ingredients such as Sichuan pepper star anise, I usually put two slices of ginger and orange peel on top of them, so that there is no fishy smell. Or before boiling the pork rind, blanch it in boiling water, which also has the effect of removing the fish.

I usually put vinegar and garlic when I mix it, and I don't have any peculiar smell when I eat it, and it's very refreshing. Or mix it with garlic sprouts, it tastes good.

After the skin is shaved with water, the oil is extracted, and the skin is shredded and rubbed with soda for 2-3 minutes, and the soda is washed with warm water You will find that the residual fat and oil of the meat skin are rubbed off, and then washed with warm water 2 times When cooking the skin jelly, only put green onions and ginger slices In this way, the boiled skin jelly is fragrant and not fishy It is best to steam the skin jelly, and the color of the steamed skin jelly is innocent and appetizing.

It's actually very simple: cut the pork rind well and remember to put cold water and pork rind together in the pot to get out of the water.

It's best to take the water out twice, so it will be delicious when you boil it!

If you want to have a small fishy smell, you should pay attention to the following points:

1. Soak the pork skin in cold water and cooking wine for 4 hours.

2. Add pork skin, ginger and green onions to a boil in cold water, and boil the pork skin with chopsticks.

3. Remove the pig skin, remove the residual hair, and scrape the grease attached to the pig skin.

4. Be sure to scrape until you can't see the white grease (the most important step to remove the fish), and cut the pork skin into shreds and scrub it in water.

5. Rub repeatedly until the water is clear and oil-free.

6. Put water and boil pork skin at a ratio of 1:4. You can add some ginger and green onions.

7. After cooking, remove the ginger and green onions, and put them in a container to cool.

If it is a pork skin jelly that has been made and has a big fishy smell, then there is no good way. This may be due to the fact that the skin is not washed, or the hair is not shaved.

Put a few slices of tangerine peel and a dozen peppercorns, and then pour in a spoonful of white vinegar to remove the smell.

When making pig's trotters, blanch, put a few pieces of tangerine peel and more than a dozen peppercorns, and then pour in a spoonful of white vinegar, you can get rid of the fishy smell of pig's trotters, if you still feel that there is a fishy smell is not removed, in the process of doing, and then pour in a bowl of pepper water soaked in peppercorns, you can completely remove the fishy smell of pig's trotters.

The "nemesis" of the fishy smell of pig's trotters is Sichuan pepper, no matter how you make pig's trotters, when blanching, add a handful, the meat is tender and has no fishy smell.

Food culture. Zhu Shu inscription with pig's trotters.

Legend has it that since the Tang Dynasty, the Jinshi who passed the palace examination and the first meeting made an appointment, and if any of them made a general in the future, they would ask the calligrapher of the same department to inscribe the name of the wild goose pagoda with a red pen in Zhushu. Since then, whenever someone rushes to take the exam, relatives and friends will give him pig's trotters. "Pig" and Zhu have the same sound, "hoof" and the title have the same sound, and the intention of sending pig's trotters is:

I hope that the title of the candidate's gold list will become a general, and the title can also be inscribed.

1. The pig skin can be burned to remove the fishy smell, or the fishy smell can be washed with salt or wine. For thicker pork skins, the fishy smell is particularly strong, and it is best to boil it to remove the fishy smell. Note that before boiling, the pig skin and fur should be washed and brushed, so as not to seep into the dirt when boiling.

2. Generally, there is a flour alkali at home, if there is a flour alkali, you can first wash the pig skin clean, then add an appropriate amount of flour alkali, then put in warm water, scrub the pig skin vigorously for about five minutes, and then stand for ten minutes, and finally rinse the pig skin with water, and then soak it in clean water for about 30 minutes, you can remove the odor of the pig skin more thoroughly.

1.Drop the water to remove the fishy smell of pork: put cold water in the pot, put in ginger slices, and blanch the pork, so that all the dirty things in the pork can be boiled quickly, and it can also effectively remove the fishy smell of pork.

2.Soak in cold water to remove the fishy smell: put the pork in the water, add a little salt, and soak for 1-2 hours, during which we need to change the water.

3.Beer to remove the smell of pork: put the pork into the beer, add salt and pepper, and soak for 1 hour to remove its fishy smell.

4.Pig grinding meat to remove the fishy smell skills: As for the ground meat, because it can't be treated like this, you can only retreat to the next best thing, first use low heat (not use high fire!). Stir-fry the water, then pour out the stinky water; If you are afraid of odor, you can also put it in a sieve and quickly boil the surface residue with hot water before cooking, which can also remove the smell.

5.Add a little lemon juice or white grape wine to remove the fishy smell: after the meat is cleaned, drop a few drops of lemon juice or 100 wine, marinate for a while, and it can also remove the fishy smell well.

Ingredients: pork skin, coriander, seasoning, tangerine peel, ginger, garlic, salt, cooking wine, chili oil, soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, sesame oil.

Method:1Blanch the washed pork skin and two or three slices of ginger together in a pot of cold water, turn off the low heat and continue to cook for about half an hour, then remove and wash, and pour out the water in which the pork skin is boiled.

2.The washed pork skin is carefully scraped and thrown away with a knife to remove the fat that was not removed at the time of purchase, and the pig hair is plucked off with tweezers.

3.Cleaned pork rinds cut into thin strips.

4.Mix cold water in the pot, put in the pork skin strips, a small amount of ingredients, tangerine peel, and flattened ginger pieces, turn to low heat after boiling, add a small amount of salt and cooking wine, continue to cook for about half an hour, until the straight soup becomes thick, turn off the heat.

5.Drain out the pork skin and various seasonings with a colander, pour the remaining soup into a container, cool and put it in the refrigerator until the meat skin soup is completely solidified.

6.When the pork skin soup is refrigerated, start to prepare the ingredients, first mash the garlic and wash the coriander and chop it.

7.Put soy sauce, salt, sugar, vinegar, monosodium glutamate, pepper oil, sesame oil, and chili oil into the bowl to make a juice, and then pour the garlic paste into the juice and mix thoroughly.

8.Take out the jelly and cut it into pieces and put it on a plate, pour the sauce on the jelly, and finally sprinkle with chopped coriander, and it is done.

1) Defrost the skin, blanch in cold water and boil to remove oil and impurities.

2: After cooling, be sure to clean up the fat and residual hair so as not to affect the taste.

3: Cut into 5mm wide strips.

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

5: Bring to a boil and skim off the foam.

6) Reduce the heat, cover and bring to a boil. Boil, boil, boil, boil, boil

8: After cooling, it will solidify into jelly, use a toothpick to draw a circle along the edge to remove the jelly.

2 pig's trotters, appropriate amount of pigskin.

Accessories. Appropriate amount of peanuts, appropriate amount of fungus (dry), 1 carrot, appropriate amount of water celery.

Seasoning. Appropriate amount of salt, 2 grams of monosodium glutamate, 1 small piece of ginger, 1 star anise, appropriate amount of cooking wine, a little sesame oil, and appropriate amount of sugar.

The practice of multicolored skin jelly.

1. Blanch the pig's trotters and pork skin in boiling water for 5 minutes, put it in a pressure cooker, add star anise, ginger cubes and your favorite spices and cook for half an hour.

2. Soak the peanuts after peeling. The fungus bubbles softly.

3. Dry the boiled pig's trotters slightly, peel off the meat and skin, pour the bones into the soup of the boiled pig's trotters in a casserole, add sugar, salt and cooking wine and cook for more than half an hour.

4. Dice the pork skin and pig's trotters, and blanch the carrots, fungus and celery with boiling water.

5. Remove the bones and seasonings, skim off the foam, put the pig's trotters and peanuts and cook until the peanuts are cooked (to the extent of crispiness, do not cook until there are noodles).

6. Allow to cool. Put monosodium glutamate, sesame oil, carrots, fungus, diced celery and mix well, and put it in the refrigerator to solidify. It tastes better when eaten with light soy sauce or garlic paste.

Pigskin. Rich in gelatin, pork skin jelly is made by boiling out of pig skin and solidifying the gelatin. However, the pork skin has a strong odor, and if the odor is not removed when making the pork skin jelly, the pig skin jelly will have a peculiar smell, so it is important to make the pig skin jelly to remove the smell.

To remove the taste of pork skin jelly, we must first process the pig skin, the raw material for making pork skin jelly. Pigskin is covered with sebaceous glands.

and pores, will secrete some odor substances, coupled with long-term contact with the outside world, a large amount of dirt will accumulate in the pores of pig skin, resulting in odor. If you want to get rid of the peculiar smell of the pig skin, you can first use the method of fire to burn the pig skin out of a layer of black scab, and then scrape it clean, which can not only remove the peculiar smell, but also remove the residual pig hair, and the burned pig skin is easier to cook soft and rotten.

When boiling the pork skin, it is necessary to add ingredients to remove the smell and remove the alienation, such as green onions, ginger, and cooking wine.

The treated pork skin should be repeatedly boiled and scraped to remove the grease, and the pork skin jelly made of scraping the fat will be crystal clear, at this time, it is necessary to add green onions, ginger and cooking wine to the boiling water to achieve the purpose of removing the peculiar smell of the pig skin. When boiling the pork skin jelly, green onions, ginger and cooking wine should be added to the pork skin after scraping the fat, which can not only remove the smell and remove the difference, but also increase the flavor and flavor.

The specific method of pork skin jelly