How to make pork skin jelly delicious? How to make pork skin jelly delicious

How to make pork skin jelly is delicious and briefly explained as follows

The first pork skin jelly method materials are 400-500 grams of pork skin, about 1200-1500 grams of water, 10 grams of green onions, and 8 ginger slicesBlanch the pork skin in a pot under cold water and cook until the pork skin is rolled and remove immediately, do not cook for too long. Use a knife to scrape off the fat and fat on the pig's skin and pluck out the pig's hair, which requires patience and a bit of effort.

The first step, today 6 yuan to buy some pig skin, let's make pork skin jelly, first put some baking soda, pour in water to clean it briefly, before cleaning to clean the surface of the pig hair. Step 2: After washing, put the pot under cold water and add the green onion and ginger star anise.

1. Prepare the materials, clean the pig skin, and remove the hair on the pig skin.

2. Put it in a pot of boiling water and cook for 10 minutes.

3. Clean the white fat on the inside of the pork rind with a razor blade.

4. Cut into small strips, put them in a basin, add boiling water and scald them to wash off the remaining oil.

5. Wrap all kinds of peppercorns, cumin, bay leaves, star anise, and dried chili peppers with gauze and tie them tightly.

6Put it in a pot and add water, ginger, green onions and chopped pork skin.

7When the fire is boiling, skim off the foam. Add a little salt and simmer for about two hours.

8. Filter out impurities such as green onions, ginger, spices and foam in the soup, pour the soup and pork rind into the crisper box, let it stand at room temperature or put it in the refrigerator overnight, and then it can be eaten after solidification.

9SauceFinely chop the garlic into minced pieces, pour in a little light soy sauce, vinegar, chili oil and pepper and stir. The jelly is dipped in the sauce and eaten in one bite, which is very cool and delicious.

Specific steps: 1. Prepare an appropriate amount of pork skin, add an appropriate amount of flour, fully grasp and mix evenly, pour an appropriate amount of warm water to grasp and wash, and set aside for later use; Cut the ginger into thin slices, and cut the green onion into small pieces with an oblique knife for later use; Prepare some spices: star anise, cinnamon, bay leaves;

2. Get out of the pot, pour an appropriate amount of water into the pot, put the washed pork skin into the pot under cold water, add a few slices of ginger and green onions, and then pour in an appropriate amount of cooking wine to remove the smell, after boiling on high heat, skim off the foam in the pot, continue to cook on high heat after the foam is skimmed clean, cook until the pig skin is rolled up, and then remove the pig skin;

**。3. After a little cooling, scrape off the lard inside the pig skin with a knife, then scrape the excess pig hair on the surface of the pig skin, cut it into small thin strips after processing, after all the cuts, put it into a large bowl, add an appropriate amount of salt, fully grasp and mix evenly, then pour in an appropriate amount of warm water, wash it several times, wash the grease on the surface of the pig skin, and put it aside for later use;

**。4. Start the pot again, pour an appropriate amount of water into the pot, put the cut pork skin into the pot under cold water, the amount of water is about 3 times that of the pig skin, then add a few slices of ginger, green onion and spices prepared in advance, then add an appropriate amount of salt, a small amount of dark soy sauce to color, stir evenly and boil over high heat, skim off the foam in the pot after boiling, and then turn to low heat and cover the pot lid and simmer for 1 and a half hours;

**。5. After an hour and a half, open the lid of the pot to pick out the slag in the pig skin, then turn on the high heat to collect the soup until the soup is just enough to cover the pig skin, and then pour the pig skin and the soup into a large bowl, stir the pig skin evenly with chopsticks, put it aside to cool naturally, and take out the pork skin jelly after cooling;

**。6. Cut the pork skin into small pieces and eat it, this very simple pork skin jelly is ready, Q bomb is delicious, especially delicious.

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

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.

How to make pork skin jelly? Clean the pork skin quickly, add green onion and ginger cooking wine, light soy sauce and oil consuming powder, boil for half an hour, cool and pour into the pot.

How to make pork skin jelly? Pour the pork skin into the pot and add the green onion and ginger cooking wine to remove the smell, then cut into shreds, pour in the pot, salt light soy sauce, dark soy sauce, pepper and simmer until it is done.

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.

Put the pork skin in the pot and blanch it, boil the water and wash it, scrape the layer of grease on the boiled pork skin, boil the water in the pot, boil the water into the scraped pork skin, and pour a spoonful of extremely fresh flavor into the pot, a spoonful of dark soy sauce, salt, chicken essence, and the pot can be taken out and cooled when the pot is opened.

Scrape the pork skin clean and blanch the water, pour the pork skin into the pot and cook it under water, cool but cut into pieces.

How to make pork skin jelly? Pour cold water into the pork skin, add green onion and ginger cooking wine to remove the smell, clean and shred, pour it into a pot to boil, add cold powder to cool.

Cut the pork skin into long strips, boil over high heat, remove the leather strips and scrape off the excess grease, then cut the leather strips into filaments and material packs and cook over high heat for an hour, then remove them and put them in the air to freeze naturally.

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

When making pork skin jelly, just add a little more of it.

Flower pork skin jelly.

Material. 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. 1. 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;

2. Remove the hair of the pig skin Huizhou, 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 until it cools.

Crystal pigskin jelly.

Material. 800 grams of pork skin, 2 star anise, 1 ginger, 1 green onion, 3 slices of tangerine peel, 50 grams of light soy sauce, 3 1L square boxes, 3 liters of water, 15 grams of salt.

Method. 1. Put the pork skin in boiling water and boil for 5 minutes, take it out and rinse it, scrape off the white part, pluck out the hair, and cut it into 5cm*3cm squares.

2. Add all ingredients except salt and light soy sauce and bring to a boil over high heat.

3. After the boiling, maintain the high heat for 10 minutes and skim off the foam on the surface, so that the pork skin jelly will be very transparent.

4. Before turning to low heat, take out the tangerine peel, so that the fragrance of the tangerine peel can be retained, and it will not be bitter.

5. Simmer for 1 and a half hours on low heat, add light soy sauce and salt, and cook on high heat for 10 minutes. Finally, remove all the condiments.

6. Put the pure skin jelly soup into boxes, and add the evaporation of water to exactly the amount of three boxes.

7. Put it in the refrigerator and refrigerate overnight.

8. When eating, use a knife to separate it directly in the box, pour it out and put it on a plate. Drizzle with sesame oil garlic and balsamic vinegar and match it to your personal taste.

Ingredients: 100 grams of dried pork skin, 10 grams of Dongru, 1 red pepper, 10 grams of ginger and green onion.

Flavoring: 30 grams of peanut oil, 10 grams of salt, 12 grams of monosodium glutamate, 3 grams of sugar, 10 grams of oyster sauce

3 grams of dark soy sauce, an appropriate amount of wet cornstarch, 50 grams of clear water soup, and 5 grams of sesame oil.

Preparation: 1. Soak the dried pork skin in cold water, cut into pieces, slice the winter ru, red pepper and ginger, and cut the green onion into sections;

2. Add pork skin and clear soup, and burn the oyster sauce over low heat until it tastes good, and set aside;

3. Boil the oil in the pot, add ginger, pork skin, clear soup, salt, monosodium glutamate, sugar, oil, dark soy sauce, red pepper slices, and green onion segments when they are cooked to taste, thicken them with wet cornstarch and pour sesame oil into them.

Pigskin jelly. 1000 grams of pork skin hair, wash, cut into small pieces and put in the pot, add an appropriate amount of water, simmer over low heat until the skin is cooked and rotten, when the juice is sticky, add rice wine, soy sauce and salt, green onion, ginger and other seasonings, and then heat and mix thoroughly.

After cooling, it solidifies into a jelly-like shape, which can be eaten with meals or snacks at will.

Pork skin and red date soup.

500 grams of pork skin hair, washed, cut into small pieces, and 100 grams of washed dried red dates, put into a pot, add an appropriate amount of water, simmer over low heat, or add an appropriate amount of rock sugar. Eat as you like in divided meals or with meals.

Deep-fried pork rind soup.

1000 grams of dried pork skin, first wash the oil stain on it with alkali, penetrate it with warm water, and then stew it over low heat until it is five mature, remove it, filter the water, and cut it into small strips.

When fried in warm oil until golden brown and crispy, it can be stored for later use. To serve, take chicken broth or refined pork broth.

Green pepper pork rind. Ingredients: pork skin, green pepper, fragrant dried pepper, garlic, salt, chicken essence, ginger, straw mushroom dark soy sauce, cooking wine, a little sugar.

Method: 1. Soak the pork skin in warm water for 10 minutes, put it on the cutting board, scrape it with a knife inside and out, and rinse it with water, 2. Then scrape it with a knife and rinse it with water until you think you are satisfied.

3. Then put the washed pork skin into the pot that has been boiled, until the water boils again, then scoop it up, and scrape it with a knife inside and out.

4. Put a few slices of ginger in a pot of cold water and add the pork skin. Cook until seven are ripe.

5. Cut the pork skin into strips, slice the dried fragrant pepper, and cut the green pepper into diamond-shaped slices for later use.

6. After the oil pot is boiled, a small amount of garlic and ginger are stir-fried, and after the stir-fry is fragrant, pour the pork skin into the pot and add an appropriate amount of cooking wine to stir-fry, 7. Then add a small amount of sugar to make the pork skin yellow, 8. Put in the green pepper and fragrant dry and stir-fry for a few minutes, add salt, chicken essence, straw mushroom soy sauce and stir-fry evenly, and put it on a plate.

Ingredient breakdown. Pork rind to taste.

Star anise, appropriate amount of cumin, appropriate amount of cinnamon, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of bay leaves, appropriate amount.

1. Pig skin, washed and cut into long sections.

2Put the pork skin in a pot, bring to a boil over high heat, and remove it after the pig changes color. Usually boil for 5 minutes.

3. Let the pig skin cool, and pluck the remaining pig hair with small tweezers.

4. Use a knife to scrape the fat on the pork skin, so that the meat jelly is transparent and clear.

5 handfuls of grease scraped pork rinds and cut into thin strips with a knife.

6. Sit water in a pot and put the pork skin strips in the pot and boil over high heat (mainly to remove the residual fat on the pig skin).

7. After the water is boiled, remove the pigskin.

8Wrap the seasoning in gauze.

9. Re-add water to the pot, pour the pork skin strips into the pot, put the seasoning package, boil over high heat and cook for 1 hour over low heat, finally pour in soy sauce, add refined salt and boil.

10. Wait until the pork skin soup is cool, then put it in the prepared container. (Divide it into multiple times, so that the pork skin can be evenly placed in the meat jelly and not sink to the bottom), put the container on the windowsill and freeze it naturally.

11. The method of eating meat asic is different for each individual, and the sauce can be prepared according to personal preference. Put the minced garlic and ginger in a small bowl, pour in the vinegar and mix well.

12Pour in soy sauce or light soy sauce, mix well with sesame oil, and pour on top of the sliced boiled pork jelly.

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.

Material. Pork skin, ginger, green onion knots, cooking wine, star anise, cinnamon, Sichuan pepper, bay leaves and cumin.

Seasoning: minced garlic, soy sauce, sugar, vinegar, sesame oil, coriander, chili.

Method. 1.Pluck the pork skin and cook for 5 minutes before scraping the fat.

2.Rinse off with warm water. If necessary, you can add water and boil it again and scrape it again.

3.Cut the meat skin into small cubes or small strips, put it in a pot, according to the ratio of 1:3 (weight), add water, ginger, green onion knots, cooking wine, star anise, cinnamon, pepper, bay leaves and cumin into the seasoning box and boil, turn to low heat and cook slowly, until the soup becomes a little sticky, turn off the heat, remove the ginger and shallots, filter the residue, pour into a suitable container (such as a fresh-keeping box, etc.), let it cool at room temperature, and then cover and put it in the refrigerator until it condenses.

It's better not to add cooking wine, there is color, I didn't pay attention to it this time, resulting in the color is not transparent enough, you can add rice wine.