How to boil pork skin jelly and about how long

Pig skin contains a lot of collagen, which can slow down the aging of cells in the body. Regular consumption can make **plump and elastic. This pork skin jelly is only added once with ginger and star anise.

Original, crystal clear, and it feels delicious. When you eat it, you can adjust the sauce according to your taste.

First of all, the required ingredients are new: 660 grams of fresh pork skin, a small piece of ginger, an appropriate amount of salt, an appropriate amount of cooking wine, 1-2 star anise.

The steps are as follows:1Use a knife to remove fat and oil from the skin of the meat. Be sure to remove it thoroughly, not only for your health, but also for the finished product to be transparent and delicious.

2.After the surface of the skin is cleaned, rinse it well, then blanch it in boiling water until the chopsticks can be inserted slightly, then take it out.

3.Remove the skin, rinse with cold water, and scrape off the grease with a knife. At this time, it is better to scrape it and sprinkle it with some salt.

4.By rubbing the skin with both hands, you can smoke out the dirt that remains on the skin and wipe it off. After such processing, it can be boiled into a frozen skin, which has no peculiar smell and can be managed transparently.

5.Rub it hot and put it in water. The water is white and greasy. Clean it up.

6.Then cut the skin into thin strips, the finer the better. The more you can boil out the skin, the better it will freeze.

7.Wash the cut pork rind again with warm water and boil it in water. I added three liters of water, a little cooking wine, and a slice of star anise ginger in half.

9.After cooking, pour into a water-free and oil-free container and let it cool. Don't worry about this process, and don't move in the middle, otherwise it won't be cold or easy to freeze.

10.Once the belt has cooled completely, place in the refrigerator with an airtight box or plastic wrap. When eating, use a small spatula to walk around the edge of the container, so that it is easy to buckle out.

Wash the pig skin first, add water according to the amount of pig skin, generally multiple the amount, boil for 2 hours on low heat and let it cool

The production time of pork skin jelly is about 60 minutes, and the boiling method is as follows:

Ingredients: 500 grams of pork skin.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of cooking wine.

Steps. 1. Add pork skin and an appropriate amount of water, Sichuan pepper, star anise, and cooking wine to the pot.

Steps. 2. Boil over high heat and cook for 10 minutes, then remove the pork skin.

Steps. 3. Wash the pork skin and use a kitchen knife to hang off the lard on the inside of the pork skin.

Steps. 4. Cut the processed pork skin into thin strips for later use.

Steps. 5. Put the cut pork skin into the pressure cooker.

Steps. 6. Add an appropriate amount of green onion, ginger and star anise.

Steps. 7. Add an appropriate amount of water.

Steps. 8. Simmer for 40 minutes.

Steps. 9. Open the lid of the pot and remove the ginger slices, star anise, and green onions.

Steps. 10. Add an appropriate amount of edible salt and stir well.

Steps. Ten. 1. Pour the boiled pork skin soup into a container, cool to room temperature and put it in the refrigerator.

Steps. Ten. 2. After solidification, cut it with a knife and put it on a plate.

Steps. Ten. Third, the production is completed.

Prepare the ingredients]:

2 kg of pork skin, a little star anise, 2 pieces of oily skin, 2 green onions, a little ginger, cooking wine, light soy sauce, 50 grams of salt.

Step 1]: After washing the green onions, ginger, and slices, put them on a plate with the washed star anise for later use.

Step 2]: Buy back the pig skin to scrape the surface of the dirty foam with a knife in advance, before buying back the butcher shop owner has cleaned the outermost layer of hair, we have to clean up the second time, both sides should be hung clean, if the surface of the pig hair is too much, it is recommended to use blanching water and then shave the pig hair more easily.

Step 3]: Cut the scraped pork skin into smaller pieces and blanch it twice in a pot. The time should not be too long, turn the pot and pour it out, and repeat twice.

Step 4]: After blanching, we put the prepared green onions, ginger slices, and star anise into the pot, and start boiling with 6 catties of water, and boil for about half an hour.

Step 5]: After half an hour, pick out the pork skin and cut it into strips, and filter the ginger and green onion slices into a gauze bag and wrap them.

Step 6]: Put the wrapped ingredients and the cut pork skin into the pot and boil again.

Step 7]: Add salt, cooking wine, light soy sauce after boiling, boil for 5 minutes and stop the heat.

Step 9]: Generally, after a night of time, it can be completely solidified, at this time the pork skin jelly has been formed, we directly cut it into pieces of the right size, and eat it, it is very Q bomb, and the taste is also very good.

Tips] 1. If you use pig's trotters, blanch to remove the pig's hair, and after boiling until soft, it is patiently recommended to pick out the bones, so that children will not get stuck when they eat.

2. Put a little shredded meat, shredded chicken, and ham slices appropriately, which is also good, but the solidification process is very slow, and this kind of ingredients basically sink to the bottom, you can add less water to increase the gum concentration, and the molding process will be accelerated, stir it every half an hour.

3. When boiling pork skin jelly, the ratio of pig skin and water should not exceed 1:3, both 1 kg of pig skin and 3 kg of water, adding too little water will also affect the molding, and it is recommended to heat water again.

4. If you want pork skin jelly to be made without being fishy, cooking wine is indispensable.

Cook in a pressure cooker for about 30 minutes.

How to boil pork rind jelly and how long does pork rind boil? It is recommended to steam pork skin jelly through water, which can better retain the collagen in the pig skin, and the steaming time is about an hour. Today, I will share with you the method of pork skin jelly, and the ingredients that need to be prepared are:

300g pork rind, 4 tablespoons cooking wine, 600g water.

Step 1: The pig skin is simply washed with water, soaked for 2 hours, removed and plucked out the pig hair, scraped off the excess grease and some dirty places.

Step 2: Add cold water to the pork skin into the pot, add 2 tablespoons of cooking wine, boil over high heat and cook for 10 minutes, no need to add a lid when cooking, so that the fishy smell of the pork skin can be boiled directly out and volatilized.

Step 3: Take out the pork skin, clean it, drain it, touch the pig skin with your hands, and use tweezers to clean it if there is a prickly place. Scrape the excess grease on the pork skin again, the cleaner the grease is scraped, the more white and translucent the color of the pork skin jelly made, and there is no fishy smell.

Step 4: Boil a pot of hot water, add 2 tablespoons of cooking wine to the pork skin, and cook for another 10 minutes.

Step 5: Rind the pork skin and wash it again, drain and cut it into long, slender strips of about centimeters. If you have a lot of pork skin, you can divide it into 2-3 portions and take one serving out and steam it each time.

Step 7: Steamed pork skin frozen to cool and solidify, the winter in the south is colder, you don't need to put the refrigerator, if there is heating in the north, it is recommended to turn the refrigerator to refrigerate and solidify.

Blanch the pig for 10 minutes and remove the oil. Then cook in the lower pot for half an hour. Here's how to make pork skin jelly.

Ingredients: pork skin, green onion and ginger, cooking wine, etc.

Production process] 1. Wash the purchased pork skin in water to remove the grease from the skin.

2. Pour water into the pot, put the cleaned pork skin into the pot, then add the green onion and ginger, cooking wine, cover the lid and boil, and then cook for about 10 minutes.

3. After boiling, cool the pork skin, and then use a knife to remove the grease on it again, (this step is the key, if the grease is not clean, it will affect the taste) After removing it, cut it into strips, pour in an appropriate amount of water, and steam it in the pot for about half an hour.

4. After steaming, let it cool, then put it in a clean container, cover it and refrigerate for about 4 hours.

5. When the time is up, we take it out and cut it into slices with a knife and eat it.

6. When eating, you can stand with hot sauce or garlic paste, when making pork skin jelly, you must clean the fat on the pork skin before cooking, and then cool it for a while, if the fat is not clean, it will affect the taste. Then add some cooking wine when cooking, not only can remove the fishy but also increase the flavor, the pork skin jelly is clear and translucent, both fragrant and tender, and the flavor is also intolerable.

Share the easiest way to make skin jelly at home, which is better than what the braised meat shop sells. The steps to do so are as follows: Prepare the materials.

According to the general family version, one pound of pork skin, half a pound of tendon meat. The seasoning is green onion, ginger, cooking wine, light soy sauce, salt, and it is best not to put spices, because the skin jelly itself is only a semi-finished product, and it has to be seasoned and plated to become a dish, so it is best to make skin jelly with original flavor. Preparation.

This link is mainly to deal with the pigskin well and clean it thoroughly, otherwise it will be left hairy and not successful. There is a principle for the pre-treatment of pork skin, "three over water": first blanch, large pieces of pork skin and tendon meat are boiled in boiling water for two minutes, and the pigskin is scraped clean on both sides, the external dirt and intradermal fat outside the skin, and the tendon meat is cut into pieces for later use; Then put the pork skin in the water and boil it for a few minutes, remove it and scrape it again, completely leaving the leather and shredded; Change the water and boil the shredded pork skin for ten minutes, remove it, then change the water, give the shredded pork skin, tendon meat, green onions, ginger and light soy sauce cooking wine, boil and skim off the foam, turn to the lowest heat for an hour to adjust the salt to be salty.

This time, the water is more than twice as much as the skin of the meat. After adjusting the saltiness and turning off the heat, pick out the green onion and ginger and throw it away, pour the boiled skin and meat soup into a flat basin, spread it and put it in the refrigerator for half an hour to become skin jelly. When eating, cutting and adjusting is food.

Between 50 minutes and an hour and 20 minutes.

Put the meat skin in a cold pan, bring to a boil and turn to low heat for three or four minutes. Then remove the oil and wash it clean.

Note: Hot water will cause the skin to stiffen quickly and soften unevenly. Rapid boiling is to avoid the loss of too much gum, and the same is true for turning to low heat immediately after boiling. It is definitely not possible to blanch for 10 minutes, only the skin of the meat needs to change color, four or five minutes.

A few Sichuan peppercorns, a spoonful of white wine (not suitable for cooking wine), a few soybeans of alkaline noodles, add a small amount of salt after 30 minutes. The burn begins to skim the foam.

Note: Sichuan pepper, wine, alkali must be controlled in small amounts, do not be whimsical. A little more will press down the taste of the meat skin! Do not toughen the amount of these things. The amount of salt is enough to feel the saltiness, and you can order it until you reach it.

Cook on high heat for 10 minutes, turn to low heat for 20 minutes, turn off the heat and let stand for an hour or two, then bring to a boil on high heat and immediately simmer for 20 to 30 minutes.

Note: The whole process is slightly transparent, but it does not make sense whether the color is transparent or milky white.

Just boil without fire for 10 minutes, the fragrance can't come out, and the smell can't run away, so the whole process should be avoided.

Later, turn to low heat, if the whole fire is high, the fragrance will be lost excessively, and it will become glue, and the meat skin will be too thin and muddy, and the meat skin will not be chewy.

After talking for a long time, heat and time are the key to jelly meat.

Misunderstanding, people think that the meat skin jelly is completely integrated into the taste by the soup, but in fact, the wonderful taste of the eating process sometimes comes from the meat skin chewing and release, so the meat skin jelly can not be cooked for too long and too bad, and the fire cannot be too big for the whole process. The duration and heat are described in the previous paragraph, The Art of Fire.

The pork rind is actually very well cooked. In many places in the south, pork is stir-fried, and the dish is stir-fried without the skin and cooked for a short time. It has a unique flavor when you eat it.

But when it comes to boiling pork skin jelly, it takes a long time. Don't use a pressure cooker (if the pot is under pressure and the collagen in the meat skin is damaged if it exceeds 100 degrees), it is best to use the heat saving setting of the rice cooker. 1 2 hours is very convenient without taking care of it.

Rinse the pork rind, put it in a pot of cold water and cook for 3 minutes, turn off the heat. Then take out the pork rind and put it on a cutting board, scrape off the excess grease with a knife, cut it into thin strips, then put salt in a basin and rub it, wash it with warm water until there is no oiliness. Put it in the rice cooker, add three times the water, press the cook button and cook for about an hour, then pour the boiled skin jelly into a basin and let it cool.

The longer the pork rind is boiled, the better, and generally the pork rind needs to be boiled for five to six hours to complete the ripening. After the pork rind is finished, it can be fried and eaten or served cold, which is very good.

Put the pork skin into the water, the ratio of the pork skin to the water is 1:3, and boil over low heat. Pork skin jelly can generally be boiled for an hour, when the ratio of water to pork skin is almost 1:1, the pork skin can be boiled out of the pot.

A bowl of meat skin and three bowls of water, the boiling time is 45 minutes to 60 minutes, generally speaking, the cooking time of pork skin is the same, it is recommended to use a casserole or pressure cooker to make it. The ratio of water to pigskin is 3:1.

Pig skin cold water into the pot and then boil, remember not to cover the pot, boil the pig skin until slightly open and take out, and then clean up the pig hair, and then remove the fat in the pig skin.

For the treatment of pig skin, it must be meticulous, and the hair on the pig skin and the excess oil are cleaned, so that the pork skin jelly can be crystal clear and delicious.

Tips for pork skin jelly:

1. One bubble: This is a step that everyone is relatively easy to ignore, and the meat skin can be used as soon as it is used. Be sure to soak it in water for two hours, which is conducive to the next step of oil scraping and hanging skin. The skin is less stiff and easier to handle.

2. Scraping: The smooth surface of the meat skin should be scraped with a men's discarded razor, and the pig hair on the skin should be scraped; It is also necessary to scrape off the dirt from the epidermis.

It is also called raw oil. That is, when the skin of the meat is raw, use a kitchen knife to scrape off the oil inside the skin. The cleaner the grease is scraped, the clearer the soup will be.

3. Boiling: also called cooking and oiling. The skin of the meat must be cooked in a pot under cold water and on high heat for 15 minutes. When the skin of the meat is cooked thoroughly, the oil is easy to go. After the skin is removed, immediately soak it in cold water. Remove and let cool, where you scrape the lard on top.

Add three times the water to the raw skin, put it in the pot, and when the water temperature is 80 degrees, add the shredded meat skin. Do not put any seasoning. Use a small heat to make the water in the pot 3 4 water surface open and 1 4 water surface not open from beginning to end.

This is an extremely important step, once the fire is big, the soup will be muddy!

Be sure to use minimal fire! Skim off the foam of the floating limbs. Use blotting paper to absorb the oil slick from the surface of the pan. Cook for 2 hours. When it comes out of the pan, add a pinch of salt. In addition to salt, what seasonings, and adjuncts are not put in, otherwise the soup is muddy!