How to make the meat skin jelly and how to boil it, how to boil the meat skin jelly

Pressed with dipping sauce for a stronger fragrance.

The boiling method of skin jelly, the method of home-style meat skin jelly, is very simple and easy to learn.

, jelly with pork skin, and then wash the pork skin and cut into small strips, the smaller the cut, the better, so that it is easier to cook. 2. Boil the pork skin jelly over high heat, and then slowly boil over low heat. 3. Don't stir frequently when boiling the skin jelly, it is easy to paste the pot.

4. Stir the jelly evenly before pouring it into the basin. 5. After pouring the skin jelly into the basin, it needs to be frozen and formed, and it needs to be placed in the refrigerator room to prevent it from melting.

1. Use pork skin for skin jelly, then wash the pork skin and cut it into small strips, the smaller the cut, the better, so that it is easier to cook.

2. The most critical step of pork skin jelly is to boil it over high heat, and then slowly boil it over low heat to boil the pig skin to the minimum.

3. Don't stir frequently when boiling the skin jelly, it is not easy to form, the fire should not be too big, and it is easy to paste the pot.

4. After the skin jelly is boiled, be sure to stir well before pouring it into the basin.

5. After pouring the skin jelly into the basin, it needs to be frozen and formed, and try to put it in the refrigerator room of the refrigerator to prevent it from melting.

Homemade pork skin jelly, after blanching, it is most forbidden to cook directly, add 1 more step, the skin jelly is crystal clear and not fishy.

The method of boiling the skin jelly is as follows:Ingredients: 500g pork skin, 1 bay leaf, 1 star anise, 1 nutmeg, 1 orange peel, 2 tablespoons of salt, 1 tablespoon of sesame oil, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce.

Steps: 1. Clean the pig skin, cook it in a pot until it changes color, and pluck out the pig hair with tweezers.

2. Scrape the oil off the skin of the meat.

3. Cut the scraped pork skin into shreds.

4. Add water to the pot and add the pork skin.

5. Add a star anise, a bay leaf, a cinnamon, and a small piece of orange peel.

6. Add two tablespoons of salt.

7. Add a spoonful of light soy sauce.

8. Cover and cook for an hour, add wolfberries and peas, and cook for about 10 minutes.

9. Take a basin without oil and water, pour in the boiled frozen soup with meat skin, skim off the foam on it, cover it with plastic wrap and put it in the refrigerator.

10. Cut a piece of solidified meat skin jelly, wash the green and red peppers.

11. Finely chop the green and red peppers.

12. Add 1 spoonful of light soy sauce and 1 spoonful of oyster sauce.

13. Add a spoonful of sesame oil and stir well, and the juice will be adjusted.

14. Cut the meat skin into a rectangle and put it on a plate.

How to boil meat skin jelly: Ingredients: 300 grams of pork skin, 600 grams of water, a spoonful of cooking wine, 3 grams of salt, a small spoon of dark soy sauce, a small spoon of light soy sauce, a piece of ginger, three green onions, 10 Sichuan peppercorns, 2 star anise, 2 spoons of Maggi fresh oil, 2 spoons of rice vinegar, 1 spoon of chili oil, 3 cloves of garlic.

Method: 1. Boil the meat skin for a few minutes and cook soft. Easy to scrape grease and shred.

2. After boiling soft, scrape the grease and pluck the pig hair.

3. Shred the pork rind. Add water to the pot and boil for a few minutes, then pour out the water, repeat three times, try to boil the oil clean, and the meat skin will not be greasy.

4. Use a pressure cooker for 10 minutes.

5. Take out the seasoning, pour it into the container and refrigerate it until it solidifies.

Pork skin jelly is a very local delicacy, and many places like to eat it. Q bomb tender texture, dipped in a simple sauce, tastes springy.

After the skin is washed, it is first changed to a long strip with a width of 4 cm.

After changing the meat skin, before blanching, use a razor to remove the pig hair. And by the way, the surface of the meat skin can be scraped clean.

Put the meat skin into the pot with cold water, boil for 5 minutes after boiling, remove it, cool it naturally, don't soak it in cold water.

After the blanched skin cools, scrape off the oil with a knife until the lines on the inside of the skin are exposed, about 2000 grams of meat skin, and about 800 grams of fat can be scraped off.

Blanch the skin of the meat and remove the oil, and then remove the pig hair with a razor.

Cut the skin into 4 cm lengths; Centimeter-wide strips.

Put the meat skin into the pot with hot water, and add an appropriate amount of green onion and ginger; 20 grams of cooking wine. Cook for 15 minutes, remove and set aside.

Put in the shredded meat skin first, then pour in boiling water, as long as it exceeds the meat skin by 1-2 cm, it's fine.

Boil the shredded meat skin into the pot and add a little cinnamon; bay leaves; Aniseed; Sichuan pepper packet.

Cook for 2 hours on low heat, and be sure to cook it over the lowest heat, otherwise the soup will be muddy and the skin of the meat will not be transparent.

After boiling for 2 hours, add 10 grams of soy sauce and 20 grams of salt; 10 grams of MSG and turn off the heat.

Brush the lunch box with sesame oil, then pour in the meat skin jelly, refrigerate overnight, and the next day.

First of all, the purchased pork skin should be cleaned, blanched, cooking wine, ginger and green onions, and the pigskin copied from the water, taken out and cleaned, scraped off the oil on the reverse side, cut it into one by one, and then put it in the pot in a material package Spices, such as Sichuan pepper star anise, cinnamon, fragrant fruit, put it in the pot and hot skin to the main stuffy put on the ginger and green onions, if you like to eat spicy white, dry chili, boil the pork skin until crispy, about two hours or so, boiled pork skin, take out the material package and ginger and shallots, pour it into a basin, and flatten him, If it's winter, put it overnight the next day, if you're making dumplings, the steamed buns come out with a lot of soup and it's delicious.

1. Raw materials: pork skin, peanut rice, pimple skin. Seasoning:

Peanut oil, Sichuan pepper, star anise, soy sauce, salt, dried chili, green onion and ginger, cooking wine. 2. Soak the peanuts for more than 4 hours in advance. 3. Soak the pimple skin for half an hour in advance and cut it into small cubes.

4. Put Sichuan pepper, green onion and ginger, cooking wine, meat skin and cold water in the pot, bring to a boil, boil until the meat skin is rolled, turn off the heat and remove the meat skin. 5. Use a knife to scrape off the fat on the inside of the skin, and then cut the skin into small cubes. 6. Put a small amount of oil in the pot, stir star anise and dried chili peppers, pour in soy sauce, and add enough water.

7. Pour the soaked peanuts and diced meat into the pot together, bring to a boil over high heat, and cook slowly over medium heat to cook the peanuts. 8. Pour the diced gnocchi into the pot, cook for about 20 minutes, add salt according to personal taste, and turn off the heat when the water gradually decreases, but the raw materials can be soaked to the extent that they can be turned off. 9. After cooling slightly, pour it into the crisper box, refrigerate it overnight or at least 4 hours, take it out, and gently scratch it along the edge of the crisper with a knife.

10. Turn the crisper upside down, pat it a few times, and the jelly will easily fall out, then cut it into small pieces with a knife and put it on a plate.

1. Wash the pork skin, shave the hair, boil in the pot for three minutes, and then pick it up.

2. Start another pot, pour the pork skin and concentrated treasure into the pot, add two or three times the water and cook for 40 minutes until the pork skin is cooked and rotten, then pick up and dice and set aside.

3. Put the carrots, corn, and green beans together in a pot of boiling water, and blanch them slightly.

Boiled meat skin jelly is delicious, that is, the meat skin, slowly stewed over low heat, plus cinnamon, fennel and these things, until the meat skin jelly melts.

Ingredients: pork rind.

Excipients: Sichuan pepper, star anise, ginger, green onion.

1. Wash the pork rind and remove the hair.

2. Put water in the pot, add the pork skin, bring to a boil over high heat, turn to low heat and tumble for 1 minute. Remove the pork rinds, let cool and control the moisture.

3. Use a blade to scrape the white fat on the inside of the pork skin, remove the fat from the skin, and then change the knife to cut it into a rectangle of 3cm and 2cm.

4. Put the meat skin, green onion, ginger slices, star anise and Sichuan pepper in the electric pressure cooker, add enough water, and adjust to the meat setting. Bring to a boil, skim off the foam, cover and simmer for 30 minutes.

5. Filter out impurities such as green onions, ginger, spices and foam in the gravy, pour the gravy and pork skin 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.

Jelly is a meat product with a high protein content. When making pigskin, it is processed from raw materials, which not only has good toughness, good color, fragrance, taste and taste, but also has an important physiological health care effect on human skin, tendons, bones and hair.