How to make frozen meat, how to make meat jelly

Here's how to make frozen meat:

1. Handle the pig skin: soak the purchased pork skin in cold water for two hours, wash it, put it in a pot, add water to cover the pig skin, add ginger slices, cooking wine, cook until the pig skin is curled, remove it and let it cool.

2. Scrape off the oil slick on the inner surface of the pigskin, scrape the pig hair on the surface, and cut it into shreds for later use. Put the sliced meat skin in a pot, add three times as much water, and bring the water to boil and skim off the foam.

3. Add star anise, cinnamon bay leaves, add 2 tablespoons of salt, add June fresh light salt soy sauce, this step is mainly for color toning, do not add dark soy sauce.

4. Boil on medium-low heat, transfer to a basin after boiling, and finally put it on a cool balcony to cool down overnight to let it solidify naturally.

5. The cooked frozen meat is very elastic, and the adjusted dipping sauce is poured on top of the cut frozen meat to eat.

Raw material: pork skin.

Seasoning: garlic sprouts, soy sauce, vinegar, salt, monosodium glutamate.

Method: 1. Dispose of the hair on the pigskin and cut it into strips (short). 2. Put the processed pork skin into the pot and add water, boil, then boil over low heat, stirring constantly, and turn off the heat after 30 minutes.

3. Pour the boiled pork skin into a bowl and let it cool, it will solidify together and become jelly (because the pig skin contains a lot of gum).

Ingredients. Pork rind to taste.

Accessories. Vinegar to taste.

Salt to taste. Appropriate amount of monosodium glutamate.

Soy sauce to taste. Garlic to taste.

Step 1: Remove the hair from the pork skin Cut it into strips (short) Step 2Put the processed pork skin into a pot and add water, boil, then boil over low heat, stir constantly, and turn off the heat after 30 minutes.

Step 3: Pour the boiled pork rind into a bowl and let it cool, it will solidify together and form a jelly (because the pork rind contains a lot of gum).

Step 4: Cut the frozen meat into pieces, add garlic sprouts, soy sauce, vinegar, salt, monosodium glutamate, and other seasonings.

Frozen meat is also called skin jelly, its production is a slow work, is to do this, first wash the pork skin, remove the pig hair, boil it in boiling water, scrape off the fat in the meat skin after taking it out, and it must be scraped clean. Then cut the skin of the meat into strips, put it in the pot and add an appropriate amount of water to boil, boil and turn to low heat, about an hour, and put the cooked meat nails into an appropriate amount when boiling for half an hour. Continue to boil until the skin gum comes out.

One is 18 degrees outside, or put it in the refrigerator.

.Blanch the washed meat skin in a pot under cold water, pour in ginger slices and cooking wine after the water boils, cook for 15 minutes and take it out, then cut it into strips, put it in a basin and add salt, and wash it again; 2.Remove the meat skin and pour it into the pot, then add water, boil over high heat, put aside the foam, add minced ginger, star anise, cinnamon, bay leaves, green onion and salt, turn to low heat and slowly boil for 1 hour, pick out the seasoning, turn off the heat and put it in a pot, put it in a low temperature place or refrigerator, and leave it for 6-7 hours.

Just follow this step and you're good to go.

Ingredients: Pork skin 200 grams of water 1000 grams of ginger 5 slices of salt 10 grams of cooking wine 2 spoons of bay leaves 2 pieces of cinnamon 1 piece of star anise 2 steps 1, prepare the meat skin 2, put the meat skin into a pot of cold water, add ginger slices cooking wine 3, boil water and cook for 5 minutes 4, take out and wash, scrape off the grease 5, scrape off the grease 5, the processed meat skin, cut into small strips 6, re-add water to the pot, add bay leaves, ginger slices, cinnamon, star anise 7, put the meat skin strips in, boil over high heat and turn to low heat and cook for 1 hour 8, cook well and pick out the spices, The skin of the meat is poured into a container together with the soup, and after it is cooled, it can be put in the refrigerator until it is set, take it out and cut it into the size you like, dip it in the sauce and eat it.9.

Hope it helps

[Raw materials].

500 grams of pork belly, 750 grams of pig's trotters, 250 grams of pork skin, 25 grams of coriander, 150 grams of fish sauce (a by-product of pickled salted fish, available in the market), 6 grams of pearl oil (Chaoshan condiment, similar to dark soy sauce, sweet taste, mainly used for color mixing), rock sugar grams, monosodium glutamate grams, and 1 gram of alum.

[Production process].

1.Scrape the pork belly, pig's trotters, and pork skin and cut them into pieces (about 100 grams of each piece of flower meat, about 200 grams of pig's trotters, and about 50 grams of pork skin).

2.Roll the above meat ingredients in boiling water for about 1 minute, remove and wash.

3.Put 1500 grams of water in a wok, bring to a boil, add rock sugar, pearl oil, fish sauce wheel powder, put the bamboo grate at the bottom, put all the meat on top of the bamboo grate, first boil over medium heat, and then turn to low heat and boil for about 3 hours until soft.

4.Take out the meat hood and put it in a clay pot (skin down). Then put the concentrated raw soup (about 750 grams) back on the stove in the wok and boil until it boils slightly, add alum, skim off the foam, add monosodium glutamate, strain the soup with clean gauze, and pour it into a clay pot.

5.Put the broth in the clay pot on the stove and boil until it boils slightly, remove it from the fire, cool and condense, take it out and put it on the plate, accompanied by coriander and fish sauce.

Hello, it is a pleasure to serve you and give you the following answers:1Preparation of frozen meat:

1) Prepare ingredients: fresh meat, salt, soy sauce, vinegar, green onion, ginger, garlic, cooking wine, starch, oil, coriander, chili, Sichuan pepper, pepper, bay leaf, star anise, cinnamon, fennel, Sichuan pepper powder, sesame oil, sugar, chicken essence, etc. (2) Wash the meat, cut it into small pieces, add salt, soy sauce, vinegar, green onion, ginger, garlic, cooking wine, starch, oil, coriander, chili, pepper, pepper, bay leaf, star anise, cinnamon trembling spring, fennel, pepper powder, sesame oil, sugar, chicken essence and other seasonings, mix well, and marinate for 20 minutes.

3) Put the marinated meat into the refrigerator freezer, the freezing time is generally 2-3 hours, take it out after freezing, put it in warm water to thaw, drain the water after thawing, and fry it in the oil pan until golden brown. 2.Causes of the problem:

1) Insufficient curing time of meat: Insufficient curing time of meat will lead to the taste of meat not being delicious enough, rough taste, and poor taste. (2) The freezing time of the meat is too long

If the meat is frozen for too long, it will cause the meat to become hard and have a poor texture. (3) The thawing time of the meat is too long: The thawing time of the meat is too long, which will cause the texture of the meat to become soft and the taste is not good.

3.Solution: (1) The marinating time of the meat is not enough

It is recommended to extend the marinating time of the meat to 30 minutes to ensure that the meat is delicious. （2

Answer hello glad to answer for you, itself ready-made frozen meat powder is very good to use, take 300 500 ml of water will. Pour the animal powder into the water and stir well, cook for 15-20 minutes and then turn off the heat. Pour the boiled soup into a bowl and let it cool.

After a while, it will become solidified.

The main ingredient of frozen meat.

Pork rind flavor.

The flavor is fresh and soft. Ingredients: soy sauce, salt, Sichuan peppercorns.

Ingredients: ginger, fennel, spices, cinnamon.

Approach 1.

1.Boil the skin of the meat (the fat has been basically removed) in a pot under cold water until the water boils, remove the cold water and wash to remove the remaining fat and oil. (Put ginger slices, green onions, and peppercorns in the pot).

2.400 grams of processed pork skin cut into strips or dices, add 1100 grams of water and put it in a container, put water in the pressure cooker and put it into a container containing pork skin and water to steam, change the heat to low for 45 minutes after the pressure valve. After the pressure cooker is gasped, remove the skin with a hood.

Pour into the crisper and add the soup to taste, add salt and chicken essence and paprika to taste.

3.Place in the refrigerator for 24 hours. When eating, slice and put on a plate, with your favorite seasoning, especially dipped in vinegar.

Method 21: Scrape off the pig hair from the meat skin, put it in a pot of cold water, boil for about 5 minutes, remove it, and skim off the foam;

2. Use a blade to remove the fat from the meat skin, and cut the meat skin into shreds about half a centimeter wide and three to five centimeters long for later use;

3. Cut a little ginger (or use ginger powder), wrap them with gauze together with pepper, fennel, spices, cinnamon, etc., to make a material bag;

4. Make water in the pot, put in the prepared meat skin, material package and seasonings (salt, soy sauce and a small amount of sugar), boil over high heat, and then turn to low heat to boil for about 2 hours, the cooking wine should be put later, otherwise it is easy to volatilize, and it is best to keep stirring during the process of low heat until the meat skin is cooked and the soup is thick;

5. Pour it into a container and set it aside naturally to make it cool and solidified.

I don't understand what you mean, what do you want?

I know that the skin of the meat is jelly, the skin of the meat is boiled, and it is rotten.

Then mash it, and you can also add lean minced meat.

Do you want to do that?

You can do whatever you want, and you'll be slow back. You can make braised pork, stir-fried pork slices, and slippery pork segments.