The practice of homemade 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.

Teach you how to make your own pork skin jelly.

Pressed with dipping sauce for a stronger fragrance.

Pork skin jelly is a meat product with a high protein content. Jelly is a great invention of the Manchus. 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.

The nutrients of jelly mainly include fat, protein and fiber.

Ingredients: meat skin, shallots, ginger, star anise, garlic, millet spicy, red pepper, cucumber, cooking wine, sugar, sauce dipping sauce, aged vinegar, sesame oil.

Steps: Step 1: Put the meat skin into the pot, add cooking wine, 3 shallots, ginger slices and star anise and cook for 10 minutes.

Step 2: Take out the cooked meat skin when it is too cold and not hot, remove the excess fat, and scrape it as clean as possible with a knife.

Step 3: Shred, not too fine.

Step 4: Put the meat skin and water into the container at a ratio of 1:3, cover with plastic wrap and prick a few holes, boil in the steamer and turn to low heat to steam for 2 hours, cool and refrigerate for 8 hours.

Step 5: Put minced garlic, 2 shallots, millet spicy segments, sugar, sauce dipping sauce, aged vinegar and sesame oil in a bowl and mix well.

Step 6: Cut the red pepper into cubes.

Step 7: Cucumber cut into cubes.

Step 8: Cut the solidified meat skin into cubes.

Step 9: Add red pepper and cucumber to the meat skin jelly and mix well, put it on a plate, and pour the seasoned sauce.

Here's how to make homemade jelly:

1. Handle pig skin. First, prepare a piece of pigskin. Put it on the fire and roast it, and if you have a spray gun at home, you can also use a spray gun to burn it, mainly to remove the residual pig hair, destroy the sweat glands inside, and remove the fishy smell. When it is baked like this, take it out and scrub it with clean water.

2. Blanch the pork skin. Boil water in the pot, put the washed pork skin in cold water and blanch the water, and then boil the water for two minutes. Pour out the pork rind and wash it with warm water.

It is best not to dig cold water with a branch mountain here, so as not to shrink and harden the pig skin when it is cold, and it is difficult to remove the grease.

3. Secondary treatment and cleaning. Cut the pork skin into long strips and slice the fat on it, so that the pork skin jelly will not be greasy. Put the processed pork skin into a basin, sprinkle some salt, and scrub repeatedly for a few minutes to remove the odor on the pig skin.

Then wash the rind again, remove the excess salt and cut into shreds for later use.

4. Boil pork skin. Here we used a pound of pork skin and added three times the water to the pot, and it must be noted here that the ratio of pork skin to water is 1:3.

Put the pork rind in the pot and add the ginger and green onion to remove the smell. After the heat boils, turn to medium heat and simmer for 40 minutes. After 40 minutes, pick the green onion and ginger in the pot, turn to low heat and cook for another 25 minutes.

5. Seasoning and coloring. When it was almost over, we opened the lid of the pot to adjust the taste, added a spoonful of salt and an appropriate amount of light soy sauce to adjust the color, and stirred well.

6. Cooling and shaping. Pour the boiled pork rind into a clean crisper box, set it aside to dry for a while, and then put it in the refrigerator for 2 hours after cooling. This is the pork skin jelly we just took out of the refrigerator, and it is very elastic.

Teach you how to make self-made thoughts, disturb Hu Zheng pork skin jelly.

It may be that there is too much water, and it is not too refreshing to eat. It's the first time I've done it, so it's pretty good. The nutritional value of the skin is very high, especially for women.

Scientists have found that regular consumption of pig beard or pig trotters has the effect of delaying aging and fighting cancer. I can make it and eat it often when I have time in the future.

Material. Ingredients: 200g meat skin;

Excipients: appropriate amount of soy sauce, appropriate amount of ginger slices.

Homemade jelly.

Defrost the skin, wash and set aside.

Blanch in cold water and bring to a boil to remove oil and impurities. Add ginger slices to taste.

After cooling, it is necessary to clean up the fat and residual hair, so as not to affect the number of mouths and make cavities.

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

After boiling, skim off the foam, reduce the heat, cover and bring to a boil.

Boil until the water and meat skin are basically flush, add soy sauce to adjust the color, if you like crystal skin jelly, you can also leave it out, I generally boil skin jelly and don't like to put seasonings, keep it pure, the taste depends on the seasoning when eating.

After putting the cold potato shirt, it will solidify into jelly, use a toothpick to draw a circle along the edge to remove the jelly whole.

Cut into slices ok tips.

If you don't want to boil it for too long, you can also cut the skin into minced pieces and cook it again, so that the cooking time is not so long.