How to boil pig jelly, how to boil pig trotter jelly delicious

How to make it: 1) After the pig skin is removed and washed, it is directly put into a pot of boiling water, slightly scalded, not too long (the purpose is just to make the pig skin cleaner, boiling for too long will make the gelatin boiled out and the pig skin jelly is not solid enough, affecting the taste) generally 2 or 3 minutes is enough or directly boil the pig skin with hot water to soften (water on and off the fire) after a little cooling, shave the hair and oil. (2) Cut the pork skin jelly with hair and grease into shreds or dices, put it in a pot, put cooking wine to remove the smell, increase the ingredients (wrap it with a sand cloth, including star anise, pepper, cinnamon, angelica, bay leaves, etc.), and put salt, shallots and ginger.

Take a pressure cooker, put twice the amount of water in the pork skin, take it out over medium heat for 20 minutes, then take out the ingredients and ginger, put it in a container and let it cool, and then it will freeze. Note: It is best to wrap the spices in gauze, otherwise the peppercorns are very numb.

Don't pour too much water, pour less water than more, too much is difficult to freeze. (3) If you do not use a pressure cooker, after boiling on ordinary heat, change to medium-low heat and cook for more than two hours. Use chopsticks to dip the meat skin juice and dip the meat skin soup with your hands to feel very thick and sticky, and then it's fine.

The key to freezing is that the soup must be thick and sticky, and it can be hard and solid after cooling. Pour it into a deep container with a lid, smear some oil around it, and then freeze it naturally in winter or put it in the refrigerator to freeze, and cut it the next day.

It is successful, the color is fresh and bright, the taste is elastic, and the taste is refreshing.

Jelly of meat skin. Gourmet ingredients: Pork intestines.

Boil the pig's trotters for an hour, and the soup will be overnight, and the pig will be frozen.

When I was a child, I only ate it around the Chinese New Year, and now I rarely eat it.

If you want to go faster, put it in the refrigerator to speed up.

Now the temperature in the north is low, which is very easy to do.

The process of boiling pig's trotter jelly is similar to boiling meat skin jelly, but the difference is that after the meat skin is boiled, the meat skin does not come out of the pot, but condenses with the soup to form skin jelly; However, after the pig's trotters are frozen, the pig's trotters need to be out of the pot, and only the soup is left to form a freeze.

In addition, the meat skin jelly only needs to be boiled for about 80 minutes, but the pork trotter jelly needs to be boiled for more than 150 minutes.

The specific boiling method is:

1. Wash the pig's trotters after chopping them, boil them in water to remove the foam, and then remove them for later use;

2. Prepare peanut oil, green onions, ginger, salt, sugar, cooking wine, soy sauce, boiling water, and put the peppercorns into the seasoning package (or seasoning eggs).

3. Put peanut oil in the pot, put in the white sugar after it is hot, and after the sugar is boiled until browned, put the pig's trotters into the stir-fry.

After the pig's trotters are sugary, add green onions, ginger, cooking wine, and soy sauce and continue to stir-fry. Sauté the pig's trotters until brownish-red.

4. Add boiling water, put it in the seasoning package and start to boil it with a simmer, during which you can continue to add boiling water if the amount of water goes down too quickly.

5. After boiling for 120 minutes, add salt and continue to boil for 30 minutes.

6. After removing the pig's trotters and seasonings, put the soup into the corresponding container, dry to about 30 degrees and put it in the refrigerator refrigeration layer or other space not higher than 6 degrees Celsius. Refrigerate for 8 hours, and the delicious pork trotter jelly is ready to be served.

When eating, it can be cut into pieces, sliced, or added with garlic or other condiments according to taste.

Pig trotter jelly method one.

Ingredients: 2 pig trotters (front hooves), 2 pieces of pork skin, 1 large material package, green onion and ginger, light soy sauce, appropriate amount of salt.

Large material package: 1 grass fruit, 1 meat coarse, a few slices of licorice, a little cumin and peppercorns, 2 star anise, a piece of cinnamon, a piece of tangerine peel wrapped in gauze and tied. Or put it in a special disposable bag or spice box (which is sold in supermarkets).

Steps: 1. Chop the pig's trotters, cut the pigskin into two knives, and blanch it in water first. Then change the water, increase the packet, a little green onion and ginger slices, and a little light soy sauce to bring to a boil.

2. Simmer for 3 hours until the pig's trotters are soft and rotten. Remove the trotters and skins and strain the soup. Spread a layer of plastic wrap on the plastic wrap in the crisper box, and when the trotters have cooled slightly, remove the bones, shred the skin and meat, and put them in the crisper box.

3. Pour in the filtered soup. Allow to cool and put in the refrigerator for 3-4 hours (overnight is better).

4. Dig out the top layer of oil from the frozen pig's trotters. After cutting into pieces, add vinegar, light soy sauce, green garlic, coriander, sesame oil and a little salt and mix well.

Pig trotter jelly method two.

Ingredients: pig's trotters (2 4 pieces), green onions, ginger slices, seasoning, cooking wine, and salt.

Steps: 1. Wash the pig's trotters and remove the hair with tweezers. Bring to a boil in a pot of cold water, remove and wash off the foam.

2. Put it in an electric saucepan, add water over the pig's trotters, add green onions, ginger slices, ingredients, cooking wine, salt (don't put too much, put a little less, add soy sauce to taste when eating), cover the pot, and cook on high heat until the bones are removed.

3. When it is not hot, take out the pig's trotters, remove the bones, cut the meat into small pieces, and spread it flat in the lunch box. Remove the green onion and ginger and other seasonings from the soup and throw them away, pour the soup into the lunch box, let it cool and put it in the refrigerator.

4. Before eating, scrape off the solidified oil on the surface with a spoon, cut the pig's trotters into pieces, and pour the seasoning mixed with minced garlic, vinegar, soy sauce, red oil, pepper oil, chopped coriander and a little sugar.

Supplement: If you don't have an electric saucepan, you can also use a regular pot or pressure cooker instead of stewed pig's trotters.

Production essentials: It is best to add enough water at one time, if you feel that the stewed soup is not viscous enough, you can continue to boil again. When boiling, without light soy sauce, it is white and somewhat transparent. You can also leave out diced vegetables, it is pure pig's trotter jelly!

This meat is basically oily and collagenous, and I generally don't want to be anything, but the delicious thing is that the soup is boiled for a short time and then soaked for a long time, so that it can be frozen.

If you make pig's trotter jelly, it's still very simple, that is, chop the pig's trotter well, wash it in good water after washing, and then put it in the pressure cooker, directly press it or use a rice cooker or use a gear pan to stew it, the time is about two hours, if it is a pressure cooker, press it for 20 minutes, put it on the gas for 20 minutes, change the bell for 30 minutes, and then the water is the right amount, stew it there after pressing, and then it will come out of a layer of oil after it is cold, and you can remove that layer of oil, Well, you can also directly stew the pig's trotters to remove the fat meat, and remove the fat layer with the fat oil, don't just mention the previous one.

How to boil pork skin jelly:

Ingredients: pork skin, green onions, ginger, Huadiao wine, water, salt, garlic, chicken essence, steamed fish soy sauce, light soy sauce, chili red oil, oyster sauce.

Step 1: Wash the pork skin with warm water, then put it in a pot under cold water, then add green onions, ginger slices and cooking wine and cook for 5 minutes; Then take out the boiled pork rind, put it in cold water, wash it well again and set aside.

Step 2: Use a knife to scrape off the fat on the inside of the pig skin, clean it thoroughly and cut the pig skin into small pieces, and then change the knife to cut it into thick wires for later use.

Step 3: Add an appropriate amount of water to the pot, put the cut shredded pork skin into the pot, then add an appropriate amount of green onions, ginger slices, and Huadiao wine, stir slightly with a spoon after boiling over high heat, and thoroughly clean the surface foam; Then pick out the green onion and ginger in the pot, pour the pork skin into the water and wash it fully again, and finally take it out and drain the water and put it in a round bowl of filial piety for later use.

Step 4: Prepare a pressure cooker, pour the pork skin into the pot, add water twice the amount of pork skin, then add an appropriate amount of ginger slices, green onions, and salt to taste, stir well with a spoon and press in a pressure cooker for 20 minutes.

Step 5: Prepare a flat-bottomed tray and evenly coat a layer of cooking oil on the bottom of the collapse and around the collapse; Then pour the pressed pork skin into the tray with the soup, and pick out the green onion and ginger inside; Finally, use chopsticks to pluck the pork skin to evenly disperse it into the plate, and after cooling, it can be condensed into pork skin jelly.

The method of boiling pork skin jelly is as follows: Spare ingredients: 300 grams of pork skin, 4 cloves of garlic, 15 grams of cinnamon, 2 green onions, 3 dried chili peppers, 3 bay leaves, 15 grams of cooking wine, 3 star anise, 8 slices of ginger; Production process:

In the first step, don't boil the pork skin directly, you need to blanch it first, put the pork skin in a pot under cold water, add a few pieces of ginger and a little cooking wine, blanch it, and boil the water to take it out; The second step, the pig skin at this time is very soft, scrape the fine hairs on the surface with a blade, scrape the fat on the inside with a knife, rinse with warm water, wash the pig skin, cut it into shreds, not too fine; The third step is to open and dismantle, add almost 1500ml of water to the pot, boil the water to boil the pork skin jelly, put the pork skin shreds into the pot, add all the spices, boil over high heat, turn to low heat and continue to boil; The fourth step, until the soup is boiled relatively thick, almost more than an hour, the pork skin jelly is boiled, at this time add a little salt to taste, pour out of the pot into the container and refrigerate for one night, chopped green onion and minced garlic; The fifth step, put it in the pot and stir-fry it until fragrant, add some light soy sauce, aged vinegar, salt and sugar and mix evenly to make a preparation, after the pork skin is jelly set, the slices are deducted upside down, the juice is poured, and the crushed peanuts are served with some cooked peanuts.