How to make the meat skin jelly delicious, you need to order it in detail

Ingredients: 100 grams of dried pork skin, 10 grams of Dongru, 1 red pepper, 10 grams of ginger and green onion.

Flavoring: 30 grams of peanut oil, 10 grams of salt, 12 grams of monosodium glutamate, 3 grams of sugar, 10 grams of oyster sauce

3 grams of dark soy sauce, an appropriate amount of wet cornstarch, 50 grams of clear water soup, and 5 grams of sesame oil.

Preparation: 1. Soak the dried pork skin in cold water, cut into pieces, slice the winter ru, red pepper and ginger, and cut the green onion into sections;

2. Add pork skin and clear soup, and burn the oyster sauce over low heat until it tastes good, and set aside;

3. Boil the oil in the pot, add ginger, pork skin, clear soup, salt, monosodium glutamate, sugar, oil, dark soy sauce, red pepper slices, and green onion segments when they are cooked to taste, thicken them with wet cornstarch and pour sesame oil into them.

Pigskin jelly. 1000 grams of pork skin hair, wash, cut into small pieces and put in the pot, add an appropriate amount of water, simmer over low heat until the skin is cooked and rotten, when the juice is sticky, add rice wine, soy sauce and salt, green onion, ginger and other seasonings, and then heat and mix thoroughly.

After cooling, it solidifies into a jelly-like shape, which can be eaten with meals or snacks at will.

Pork skin and red date soup.

500 grams of pork skin hair, washed, cut into small pieces, and 100 grams of washed dried red dates, put into a pot, add an appropriate amount of water, simmer over low heat, or add an appropriate amount of rock sugar. Eat as you like in divided meals or with meals.

Deep-fried pork rind soup.

1000 grams of dried pork skin, first wash the oil stain on it with alkali, penetrate it with warm water, and then stew it over low heat until it is five mature, remove it, filter the water, and cut it into small strips.

When fried in warm oil until golden brown and crispy, it can be stored for later use. To serve, take chicken broth or refined pork broth.

Green pepper pork rind. Ingredients: pork skin, green pepper, fragrant dried pepper, garlic, salt, chicken essence, ginger, straw mushroom dark soy sauce, cooking wine, a little sugar.

Method: 1. Soak the pork skin in warm water for 10 minutes, put it on the cutting board, scrape it with a knife inside and out, and rinse it with water, 2. Then scrape it with a knife and rinse it with water until you think you are satisfied.

3. Then put the washed pork skin into the pot that has been boiled, until the water boils again, then scoop it up, and scrape it with a knife inside and out.

4. Put a few slices of ginger in a pot of cold water and add the pork skin. Cook until seven are ripe.

5. Cut the pork skin into strips, slice the dried fragrant pepper, and cut the green pepper into diamond-shaped slices for later use.

6. After the oil pot is boiled, a small amount of garlic and ginger are stir-fried, and after the stir-fry is fragrant, pour the pork skin into the pot and add an appropriate amount of cooking wine to stir-fry, 7. Then add a small amount of sugar to make the pork skin yellow, 8. Put in the green pepper and fragrant dry and stir-fry for a few minutes, add salt, chicken essence, straw mushroom soy sauce and stir-fry evenly, and put it on a plate.

The method of meat skin jelly is detailed Cuisine and efficacy: refreshing and cold dishes.

Ingredients for the production of meat skin jelly: Ingredients: 500 grams of pork slices, salt, monosodium glutamate, green onions, ginger pieces (pat ying) peppercorns, and an appropriate amount of large ingredients.

Characteristics of meat jelly: transparent, umami. Teach you how to make meat skin jelly, how to make meat skin jelly to be delicious 1, burn the pork skin with fire and shave off the residual hair, wash it and put it in a pot of boiling water and boil it for 10 minutes, take it out, scrape off the fat inside (it is good to scrape it repeatedly), cut it into small strips, put it in a basin, add boiling water and scald it to wash off the remaining oil.

2. Put it in the pot, add water, put in the meat skin, wrap all kinds of spices with gauze and tie it tightly, put it in the pot, add water to boil and skim off the foam, put it on a slight fire and boil for about 2 hours, take out the seasoning bag, add salt, monosodium glutamate, find a good taste, pour it into a basin and let it cool. Cooking key

If soy sauce is added, it is red jelly. When boiling the meat jelly, use a slight fire, and when the hand test of the frozen liquid is sticky, it is already boiled. The food can be cut into strips and added with red oil, vinegar, pepper powder, green onion and other seasonings, and mixed according to your taste.

Flower pork skin jelly.

Ingredients: 300 grams of pork skin, 30 grams of peanuts, 20 grams of sesame seeds, 20 grams of wolfberry, 10 grams of aloe vera, a little soy sauce, salt and monosodium glutamate.

Method: Put wolfberry and aloe vera into a pot, add an appropriate amount of water, decoction into soup, remove wolfberry and aloe vera residue, and leave the soup;

Remove the pig skin, put it in the pot and cook for 1 hour, take out the pig skin and chop it into a puree, then put it in the pot, add an appropriate amount of water, then add peanuts, sesame, soy sauce, salt, monosodium glutamate and cook it rotten, and leave the fire to cool down to become pork skin jelly.

Crystal pigskin jelly.

Ingredients: pork skin, star anise, cooking wine, garlic paste, soy sauce, aged vinegar, sesame oil.

Method: Boil the pork skin in hot water until soft (water on and off the fire) and cool it slightly, shave off the wool and oil, and chop it.

Put the cut pork skin in a pot, add cooking wine, star anise, and add more than twice the amount of pork skin.

After the heat is boiled, change to medium-low heat and cook for more than 2 hours, and use chopsticks to dip the meat skin soup to feel very sticky.

Pour it into a covered utensil, cool it a little and put it in the refrigerator to freeze, and cut it on the second day.

Dip it in garlic paste, soy sauce, aged vinegar, sesame oil, or add a little chili oil.

1. Thaw the skin of the meat, blanch it in a pot with cold water, and boil out the oil and impurities.

2. After cooling, the fat and residual hair must be cleaned so as not to affect the taste.

3. Cut into 5mm wide strips.

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

5. Skim off the foam after boiling.

6. Turn the heat to low, cover and boil. Boil, boil, boil, boil, boil

1. Put the pork skin into a hot pot and cook for about 15 minutes.

2. Use a knife to scrape off the grease on the pigskin, and the cleaner the scrape, the better.

3. Add hot water to the clean pot, sprinkle with green onion and ginger slices, add the meat skin and cooking wine, open the lid and cook for a minute, remove and let it cool and cut into thin strips.

4. Take out the ginger slices and put them in Weibao, add star anise, bay leaves, tangerine peel, and Sichuan peppercorns, and it is best to make a gauze bag.

5. Add hot water, meat skin strips and Weibao to the clean pot, the ratio of meat skin to water is 1:5, and the bird uses 1:4.

First boil slightly over medium heat, then turn to the smallest heat and cook for about 2 hours, always ensure that the soup is open in the middle and the outer ring is not open, and add a little salt after cooking.

6. Soak the soybeans in advance and cook them in a pot.

7. Put half of the meat skin and soup directly into a deep dish and let it cool and solidify.

8. Add the other half to the light soy sauce of ingredient A, put the meat skin into the bowl first, then put the soybeans, and then slowly pour in the soup and let it cool and solidify.

After solidifying, use a knife to draw a circle around the plate, buckle upside down on the plate or deli board, and then change the knife to put on the plate.

9. Press the garlic into minced garlic with garlic tongs, add Ingredient B in turn to become a dipping sauce, and cut the solidified meat skin jelly into slices with a trembling knife method when eating, and pour the juice or dip it.

1. Ingredients: pig skin.

2. Excipients: soybeans, green beans, dried tofu (smoked), carrots, dried chilies.

3. Seasoning: rice wine, star anise, soy sauce, salt, green onion, ginger.

4. Prepare all raw materials. Shave the skin of the meat, wash it and blanch it with water, and open the skimming foam.

5. Take it out and remove the excess fat slices while it is hot, try to clean the slices, and then cut them into shreds, so that it is easier to boil and the collagen is precipitated quickly. After cutting the shreds, put them in a stainless steel pot, pour in hot water and simmer.

6. Cut the green onion into sections, slice the ginger, cut the carrot and smoked dried into small cubes for later use. The pot that sits on the skin of the meat is boiled, and the green onion and ginger, cooking wine, and dried chili peppers are fragrant, and if you don't eat spicy, don't put it, in fact, it's not spicy.

7. Wait for the pot to open again, pour the soy sauce, and then put the salt, because in the end, you have to dip a juice to eat, it doesn't matter how much salt you use, just put a little bit of it. The minimum fire boils for about two hours, you can use chopsticks to clip a meat skin in the middle to see if it is rotten enough, if you feel almost it, put soybeans and boil it on low heat for half an hour, then pour in carrots and smoke dry on low heat for five minutes, and put it outside overnight.

When the pork skin is put into the pot for cooking, you can add some cooking wine to the imitation cover, you need to clean the pork skin, and then put it in hot water to copy your hands, and then scrape off the grease, put it in the water and boil, you can add some condiments to it, and cut it into small strips.

It is the best to make the meat skin jelly, clean the surface or local meat skin, put it in the pot and add water to boil for two minutes, add edible salt after cooling, rub the shirt and hail repeatedly, and then clean it with warm water, cut it into thin strips, add green onion and ginger, cover the pot and cook over high heat for 40 minutes, add light soy sauce and cold soy sauce, and put it in the refrigerator for two hours.

Pork rinds are very tasty, first need to open the skin of the pork and cook it, then scrape off the excess fat and cut it into thin strips. Add the seasonings and pour them into a bowl after cooking.

The Q bomb has chewing and burying burning energy, and is full of nucleus deficiency of glue simple protein.

Pressed coarsely, middle-aged and old, with dipping sauce, the fragrance is more rocky, and the oak is thick.