The practice of tribute meat, the practice of tribute meat The most common practice of tribute meat

Gong meat is actually to give the collagen in the pork to "gong" (that is, to cook it and let it cool), a bit like making skin jelly!

You can use pig's trotters as tribute meat, or you can use meat skins!

Here's how to make tribute meat from the skin of the meat!

Raw material: meat skin.

as well as ginger, peppercorns, bay leaves, cooking wine.

1..The skin of the flesh must be removed from the hair, and the layer of white fat in the inner layer of the skin must also be cleaned.

2..To make boiling water, blanch the skin of the meat first.

3..Put two or three slices of ginger, a little peppercorns and a few bay leaves at the bottom of the pot, pour a spoonful of cooking wine to remove the smell, reconnect two waters, put in the meat skin, turn to low heat and cook for about another hour after boiling. There must not be too much water, otherwise it will not solidify.

4..Cool the skin of the meat with the soup and put it in the refrigerator to solidify, and remove the oil slick on it.

If it does not solidify, in the following steps, add agar or fish gelatin powder to recook the soup, but the taste is not as good as that of the meat itself.

5..Once the broth is reheated, remove the skin and bay leaves, and strain out the residue and pepper.

Add what you like. Cut the skin and add it.

Reheat the strained soup, add the ingredients to a boil, and season with salt.

Once the soup is cool, pour into a container. You can also put plastic wrap in the container first so that it is easy to remove.

It's all good to go when it's all solidified.

Pour a little light soy sauce into the vinegar, then add minced garlic and ginger as a dipping sauce and eat.

The method is simplified to:

Wash the meat skin and cut it into thin strips 3 cm long and 1 cm wide, and an appropriate amount of ginger, shallots, peppercorns, and salt, add water, turn off the low heat after the water boils, and boil 4 bowls of water into two bowls. Then turn off the heat, pour the boiled skin jelly into the basin, and when it is cold, it will solidify, and you can eat it.

It's also easy to make tribute meat with pig's trotters!

The pig's trotters are stewed until they are mushy, and the gum is stewed out, and it's almost there!

1. Raw materials: 800 grams of pork ribs, 12 green cabbage hearts, 100 grams of crab roe, 10 grams of Shao wine, 20 grams of refined salt, monosodium glutamate, 15 grams of green onion and ginger juice, 50 grams of dry starch.

2. Scrape the pork, remove the bones and remove the skin. The fat and lean meat are first finely chopped into fine grains, mixed well with wine, salt, green onion and ginger juice, dry starch and 75 grams of crab roe to make 6 large meatballs, stick the remaining crab roe to the meatballs, put them in the soup, and steam them for 50 minutes to make the fat in the meatballs overflow.

3. Stir the chopped cabbage hearts in a hot oil pan until they are emerald green. Use a clay pot, place a piece of cooked meat skin (skin facing up) at the bottom of the pot, pour the stir-fried green cabbage into it slowly, then put in the steamed lion's head and the steamed soup, cover it with green vegetable leaves, cover the pot, disturb the filial piety after boiling on the fire, and simmer on low heat for 20 minutes. When eating, remove the green cabbage leaves, put MSG, and serve it in a slow casserole.

Gong meat is made of meat, not pork skin, and pig skin is called pork skin jelly. Tribute meat is sold outside, and it is packed in plastic bags.