How to make pork skin jelly to be clear and delicious?

I'll teach you a method, my dad taught someone else to use it. If the boiled pork skin jelly soup is turbid, pour the blood water from the frozen meat in the refrigerator on it, skim it out, and the soup will become clear! You can try it very well!

I never use any frozen powder or alum to make this at home! And then the soy sauce is a little less!

The key to translucent or not is the heat of boiling jelly. To keep it slightly open (if it seems to be open, it is not open) do not let the water boil, the skin jelly boiled by boiling fire must be turbid, and the effect of steaming is better than boiling, but the time is longer.

After the pigskin is bought, it should be scraped on both sides with a knife, remove the dirt on the surface, put it in a pot of boiling water and cook for 5 minutes, scrape it with a knife after taking it out, and then cut it into thin strips, wash it with water at least 3 times after cutting, wash it until there is no foam in the end, put it in the pot with cold water, add ginger slices, green onion segments, and cut it as big as possible, because it must be fished out in the end, after the fire is boiled, add cooking wine, do not cover the pot, turn to medium-low heat, at this time there will be foam, to keep skimming it out with a spoon, After skimming clean, you can cover the pot and slowly boil out the glue over low heat, add some light soy sauce 10 minutes before the pot to adjust the color, not too much, put it cold and cut it into pieces and dip it in the seasoned sauce.

If the pork skin jelly wants to be crystal clear, the key point is that the pig skin should be scraped repeatedly after blanching, both sides must be scraped, and the grease can be scraped off to make the skin jelly crystal clear. Blanch the skin in a pot under cool water, boil for 10 minutes and remove. Pluck the hair, pluck it clean, and then shave off the fat, shaving on both sides.

Wash and shred. Blanch again, add 1 tablespoon of cooking wine, 1 star anise, 3 slices of ginger, and a slice of green onion and cook for 5 minutes. Remove the shredded pork skin, add 1 tablespoon of salt and 1 tablespoon of starch, scrub repeatedly, and rinse well under running water.

1600 grams of water boil, add ginger onions, star anise and shredded pork skin, simmer for 1 and a half hours, the fire should be very small, the language description is, only to see the ripples but not the waves. Pour it into the crisper and cool it in the refrigerator overnight and take it the next day, dip it in the sauce is too delicious, and the collagen is beautiful.

Every time before the Spring Festival, we have a lot of families here to make some skin jelly, this season is cold and easy to preserve, more importantly, during the Spring Festival to eat big fish and meat is too greasy, and skin jelly can be regarded as a greasy "vegetarian dish". I make a pot every year. Skin jelly is divided into "muddy frozen" and "frozen", simply put, "jelly" is boiled out, and "frozen" is steamed.

How can you make pork skin jelly clear and delicious? I feel that the subject friend may want to know more about how the "freezing" is made, right? I will talk about the two different methods of "freezing" and "freezing", and friends can take what they need.

Here's what I did. After the skin is fully soaked, the skin is scraped clean with a knife, the fat meat is removed, and the meat is cleaned. Add water to the pot and cook the meat skin over medium heat for 10 minutes, remove it with tweezers, pull off the remaining pig hair and remove the residual fat meat again, cut the pork skin into two strips 2 cm wide and 100 cm long, and wash it again.

Cut off the dense parts of the pig hair and do not use it. Do "mixed freezing". Add water to the pot and the meat skin that has been processed according to the first two steps, and the ratio of meat skin to water is 1:

3. Add green onions, ginger slices, salt, pepper powder, large powder and other seasonings, turn to low heat and boil for 2 hours. When the soup is thickened, remove the green onion and ginger slices. After boiling, pour it into a basin and cool it.

Do "freezing". Add water and meat skin processed according to the first two steps in the basin, the ratio of meat skin to water is 1:2, including the water boiled in advance with green onions, ginger, salt and peppercorns, the pot is covered, and it is put into a steamer and steamed over high heat for more than 1 hour.

If you want to make it completely transparent, you can remove the remaining skin from the soup after steaming.

To make a good-looking and delicious pork skin jelly, the selection of materials and craftsmanship are equally important. Buy fresh pork rinds from pork stalls and choose regular, smooth, and thick back skins. The abdominal skin, leg skin, and grooved scalp are either too thin, or have too many folds, and it is not easy to remove hair, so it is best not to use it.

Chromatically. Boil the sugar with rock sugar or sucrose for color, avoid soy sauce and dark soy sauce, otherwise it is easy to become muddy. Hair removal and fishiness.

The pigskin is blanched first to remove the smell and expand the pores, and then scrape to remove the large hair, and then use tweezers to pluck out the remaining hair. It can also be burned with fire, but the hair roots are not easy to remove. Fat scraping.

After blanching, the grease inside the skin should be scraped clean and then cleaned. Skimming the foam. Press about 1:

Add water at a ratio of 5, and after the meat skin is boiled, keep the heat high and skim off the foam. Adjust the material. Change the heat to low, add an appropriate amount of salt, ginger, green onion and a package composed of pepper, small incense, cinnamon, grass fruit, bay leaves, star anise, etc., cover the pot and cook for about 2 hours, turn off the heat after the pork skin is cooked thoroughly.

Color. Remove the pork rind and cut it into thin strips. Dry the soup until warm, add the syrup and stir well.

After the pork skin and soup are fully cooled, pour the soup into the container, add the pork skin, and stir well. When mixing the color, the pork skin is taken out and cooled and then added, these two points are very important to determine whether the skin is crystal clear. Molding.

When the soup added to the pork skin thickens, stir the pork skin well, do not float or cushion the bottom. Let stand for about 10 hours in 1 10 ambient conditions before being cut into cubes and served.

The taste of the jelly is cool and greasy, many people like to eat, and there are many ways to do it, the method I make is very simple, no need too much seasoning, as long as you have patience, you can make a strong and transparent jelly. In the first step, the meat skin is bought and cleaned, and then the pork skin is blanched in water in a pot under cold water to remove impurities. The second step is to scrape the excess oil off the skin of the meat, only by removing the fat and oil, the jelly can be clear and thorough, and then cut the skin into small pieces about five millimeters thick.

The third and most critical step is to put the cut meat skin into the container, add an appropriate amount of edible salt and soda, rub the shredded meat skin with your hands, knead it for about a minute, then clean it, and repeat this step five to six times. The purpose of this is to remove the brain oil smell from the skin. The cleaner the kneading and washing, the more transparent the jelly will be.

The fourth step is to put the cleaned meat skin into the pot, add an appropriate amount of water, and start boiling, the longer the boiling time, the stronger the taste of the skin jelly, and you can cook it for a while if you like to eat a little tender. Here is a little trick to share, some people are worried that the boiling time is short, the skin jelly is not formed, we can boil to the right time, take a small amount of skin frozen water and put it on the fingertips, wait for a while, rub the fingertips, if it feels sticky, it means that the skin jelly has been boiled. The fifth step is to pour the boiled skin frozen water into the container and let it cool before eating.

This is my personal simple method of skin jelly, which is both strong and delicious, and crystal clear.

I have made pork skin jelly for ten years, very experienced, every year during the Chinese New Year I make pork skin jelly among relatives is very sought-after, some of them say hello a month in advance to leave some, below I will share my practice with you. If you want to do a good job of pork skin jelly, the meat skin is the key, the meat skin of our Sanmenxia vegetable market is generally about yuan, but this ordinary meat skin has two shortcomings, one is that the hair is not clean, and it is a waste of time to deal with it yourself, and the other is thin, and it is easy to rot after a long cooking time. I usually go to the botanical garden vegetable market to buy 9 yuan a pound of local pig skin, this kind of skin is thick and clean, take it back basically do not have to deal with it, look expensive but save time and cooking, and the taste is good.

The second is the process. The skin of the meat has to be put into the pot three times in my hands. The first time is the whole meat skin plus cooking wine and ginger, green onion section under the pot to remove the fishy smell and blood scale, after the water boils, go down to the pot for five minutes after the water is taken out to clean up the pig skin, cut off the white oil on the inside, and then cut into 5 cm segments and then boil in the pot for five minutes, take it out, add cold water and a package composed of star anise, cinnamon, bay leaves, dried chili peppers, angelica angelica, and peppercorns, add light soy sauce, dark soy sauce, sugar, and oil consumption, turn to a simmer and cook for more than 2 hours after boiling over high heat, and add salt to pour it into the basin after seeing that the soup is rich.

The next morning, it will be jelly. It is necessary to grasp several key points, one is that the white oil must be scraped clean, and the pork skin is frozen through and not transparent depends on the degree of scraping, and the second is that the cooking time must be more than two hours, and the time is short and cannot be frozen at all. The third is that the kitchen knife must be fast, or it will make you doubt life when you don't cut the skin of the meat.

As long as I do it according to my method, I can ensure that everyone can make a clear and translucent good-looking and delicious pork skin jelly.

To make clear and translucent pork skin jelly, be sure to boil until the collagen is viscous; The proportions should be appropriate. Put the meat skin into the pot and boil, put cold water into the pot, and add star anise, bay leaves, ginger slices, cinnamon, and green onions when cooking. When the meat skin can be inserted with chopsticks, take it out, pluck the hair on the meat skin quickly, and then scrape the fat part clean, and the color is better.

Cut the meat skin into granules, add water and a little salt, put it in a crisper box, put it in the refrigerator after cooling, and cut it into pieces after solidifying

First of all, be sure to remove all the fat to leave a clean skin. Then put a little water and meat skin in the pot for boiling, skim off the surface foam during the boiling process, after the meat skin is all melted, let it stand in a ventilated place overnight, so that you can boil out a clear and translucent skin jelly.

First buy a piece of pork belly with more fat meat and less lean meat, then cut the meat into small pieces and put it in the pot to cook and take it out, then chop the cooked meat, put it in the water that has not been meat, continue to boil, boil until the water is stirred up and have a gelatinous texture, pour it into a bowl, put it in the refrigerator and refrigerate overnight, and the pork skin jelly is completed.

<> pork jelly wants to make a transparent feeling, you need to use a knife to remove the fat on the pork, otherwise the pork skin jelly will definitely turn white and black. We cut the pork skin into small strips, then add an appropriate amount of salt to it, take a non-stick pot, put the pork skin into it, slowly melt it over low heat, and then add an appropriate amount of water to boil slowly, as long as the amount of water is not over the pig skin. Remember to make sure to boil the pork rind slowly, it will take about a few hours to boil.

After the meat jelly is boiled, it needs to be put in the refrigerator or put it outdoors to refrigerate, and the gelatin in the pig skin will soon boil out, so we will feel very elastic when we eat the jelly.

In fact, making pork skin jelly is a very time-consuming thing, you need to boil slowly with low heat, if the fire is too big, the pork skin may be burnt, and the taste will not be very good. If you want to boil the pork skin, the main thing is to simmer steadily over slow heat, so that the gum can be completely boiled out. The finished pork skin jelly, with some chili oil and garlic sauce, sandwich a piece of pork skin jelly, dip it in a mouthful of sauce, the skin jelly melts in the mouth, the full of gelatin melts in the mouth, and the garlic fragrance is extremely strong.

Everyone is making pork skin jelly, we must deal with the pig hair, and use a spray gun to roast all the pig hair in advance until it is roasted, so as to ensure that the pig skin jelly can be formed, and no oil can be added in the process of making pig skin jelly, otherwise the skin jelly will not be frozen. After we have boiled the pork rind, we pour the pork rind water into a large bowl and refrigerate it, which takes about two hours or more.

Pork skin jelly tastes particularly Q bomb, which is a particularly greasy dish in Northeast cuisine, and it is cold and cold in the mouth, and the taste is very good, but there is also a thing to pay attention to when making this dish, that is, you can't put the garlic sauce directly in the bowl for marinating, otherwise the meat jelly will easily melt away when it meets salt.

The pig skin is first washed with edible alkali, the pig hair is plucked clean, the pig skin jelly is boiled in cold water to learn foam, and then taken out to pluck the hair once, and finally put in the green onion, ginger and garlic, bay leaves, peppercorns, put in cooking wine and vinegar, stew over low heat, and put it in refrigeration.

I think you need to use tweezers to clean the hair of the pigskin, then use a needle to prick a few small holes in the skin, then wash it again, and finally wash it again with salt water.

You can add more starch, which can make the pork skin more delicious.

When boiling pork skin jelly, the pig skin should be boiled repeatedly and cleaned carefully before boiling the pork skin jelly, so that it can be bright and odorless.

Pork skin jelly is a kind of food that many people like to eat, put on their favorite seasonings, make a cold dish, the taste is particularly good, so people also want to boil pork skin jelly at home, but some people boil the pork skin jelly has a fishy smell, and it is not transparent, it looks not beautiful and the taste can not satisfy itself, then you need to learn its correct practices and skills. <>

When you boil the pork skin jelly at home, you must choose fresh and odorless pig skin, after buying the pig skin, you should rinse it with clean water, and then put it in the pot and put cold water to boil the pot, to see if there is foam and dirt on the water surface, if there is a spoon to remove them directly, and then put in the appropriate amount of cooking wine to continue to cook for three minutes, then the pig skin in the pot has become soft, take it out with tweezers to clean up all the pig hair on its surface, and then use a knife to scrape off the white grease on the pig skin.

After scraping off the grease, there will be some grease residue on the pig skin, which is to carry out the second time on the pig skin, the main purpose is not to put cooking wine when cooking, continue to cook after the pig skin is boiled in the pot, and after three minutes to take it out, continue to scrape off the grease on the pig skin with a knife while it is hot. After all the grease is scraped and cleaned, cut it into thin strips and put it in the basin, which is to put in an appropriate amount of edible salt, wear disposable gloves, and repeatedly scrub the pig skin with your hands, and the pig skin can be completely cleaned after scrubbing.

After the pig skin is washed clean, it should be rinsed in clean water, after rinsing it, put it in the pot and add water to continue boiling, take out the pig skin after boiling, and do not put the rest of the water back in the water to continue to add water, at this time the water remains clear and not turbid, put in the ginger slices and green onion shreds to heat and boil, boil until the soup in the pot is viscous, after the pig skin is soft and glutinous, take out the ginger slices and green onion shreds inside, put the appropriate amount of edible salt and mix thoroughly, put the soup and the pig skin together in a clean container, let it solidify and form, The pork skin is clear and transparent, and there is no fishy smell, and the taste is particularly good.