How is meat jelly made?

The pork skin is made with the skin of the meat, and the process of making it is more laborious and time-consuming, the pork is fully boiled into juice, and then put it in the refrigerator overnight to freeze the skin of the meat is jelly.

Meat skin jelly method: the purchased pork skin, the surface hair scraped clean, put the pot over the water, take out and cut into strips while hot, put the water onion and ginger in the pot and put the pork skin, simmer for an hour and a half on low heat, pour it into the container, put it in the refrigerator in summer, and let it cool in winter.

First, prepare some fresh pork rinds, blanch them in a pot, and scrape off any excess grease. Boil water, then put in some cinnamon bay leaf star anise, then add sugar, put in pork skin after boiling, wait for cooling and put it in the refrigerator to condense after cooking.

Ingredients: 500 grams of meat skin (green beans, carrots, peanuts) or not, seasoning: dark soy sauce, salt, monosodium glutamate, pepper a little each.

Production process: (1) Wash the meat skin and cut it into shreds and cook it in a pot over low heat.

2) Add green beans, diced carrots, and peanuts to the boiled meat skin to taste, then pour into an ice basin to shape.

3) After cooling, cut into small cubes and add the garlic paste.

Taste characteristics: crystal shaved through, soft and smooth taste, salty and fresh mouthful.

Precautions: Cook the skin over low heat.

Experience: Wash the meat skin in the pot of boiling water, the meat skin will be harder, and then clean up the pig hair that is not shaved clean, scrape the fat fat inside the meat skin with a knife, and then pour the meat skin into the pot, call a number of water to boil, after the high heat is boiled, cook over low heat, add green onions, ginger slices in it, and wrap some peppercorns in gauze, cook until the meat skin can be pierced with chopsticks, and then take out the meat skin, yard it well, cut it into very small sections, and then put it in to cook, cook for about 30 minutes on low heat, Then take out the green onions, ginger slices, and material bags inside, cool them and pour them into the prepared deep utensils, place them in a house without heating, and wait for a few hours to become a delicious skin jelly. When eating, cut into small cubes and mix with vinegar, sesame oil, monosodium glutamate, chili oil and salt!

A side dish with wine tastes good, very chewy and clean, after all, I made it myself, I think it is better than buying. The raw material is clear to yourself. It's not hard to do.

Crystal jelly.

Ingredients: 1500 grams of pork rind.

Excipients: 40 grams of edible alkali, 30ml of acetate

Seasoning: 50 grams of green onions, 30 grams of ginger, 25 grams of salt, 25 grams of monosodium glutamate.

First, carefully select materials, and the initial processing should be carefully operated.

1. Put the skin of the meat in a pot and cook until it is broken. After removing and cooling slightly, use a knife to scrape the fat meat and residual hair, and then cut it into thin strips.

2. Put the modified meat skin into the basin, add 1% hot alkaline water and 1% hot vinegar water to scrub until the meat skin is white and smooth, and then rinse twice with water.

The key to the production of primary processing:

1. It is very important to make frozen meat skin, do not use black pig skin and old pig skin, and use large and flat tender pig skin with shallow meat stubble as well. The skin of the meat with the epidemic prevention stamp must be scraped off with a knife after boiling to prevent the pigment from dissolving in the soup and affecting the color.

2. The cooked fat meat and residual hair on the boiled meat skin must be scraped clean, otherwise the fat of the fat meat will gradually dissolve in the soup and form small particles, which will affect the transparency of the skin jelly.

3. Cut the skin into thin strips to increase the surface area of the skin, which is conducive to absorbing heat, so that the collagen in the skin can be fully dissolved in the soup.

4. Scrubbing with alkali can wash away the residual oil on the meat skin, and adding vinegar can remove the peculiar smell on the meat skin, neutralize the alkalinity, and avoid the loss of nutrients.

2. Cook over high heat and steam over water.

Put the washed strips of meat skin into a steel container, add boiling water (the ratio of water to meat skin is 3:1), add green onions and ginger pieces, and then put them in the steamer. The water in the steamer should reach the bottom of the container containing the meat skin, and steam it over high heat for about 4 to 5 hours.

Pick out the green onion and ginger pieces, add salt and monosodium glutamate, stir well, pour into the mold, and cool.

Production Keys & Tips:

The water in the steamer reaches the bottom of the meat skin container, and the technique of steaming through water is adopted, which has the advantage of shortening the heating time and making the frozen juice as clear as water. Adding green onion and ginger can remove the peculiar smell of the meat skin and reveal the aroma of the meat skin. If the meat juice is put in the refrigerator to cool down, the temperature should not be lower than 0, because the temperature is lower than 0, the meat skin juice will be frozen, and the moisture will be lost after thawing, so that it cannot be formed and the characteristic flavor of the meat skin juice will be lost.

Pressed with dipping sauce for a stronger fragrance.