Choosing pigskin is the key to make good-looking pigskin jelly. The first choice is expensive soil pig skin. This kind of pigskin is thick, easy to handle, not easy to cook and tastes good. If you can't buy it, use ordinary pigskin. This kind of pigskin is not easy to handle, so you must ask the merchant to help you fix it. It is very troublesome to go home by yourself. The next step is the process. The pigskin needs to be blanched and then removed. Have a lot to do with it. Cooking time must be about 90 minutes. If cooked for a short time, it won't freeze at all. Cut the silk and put it on a plate. The kitchen knife must be sharp. A blunt kitchen knife will cut your life.
Pigskin jelly
Ingredients: pigskin, onion, ginger and coriander.
Seasoning: sugar, salt, soy sauce, Chili oil, sesame oil.
1. Prepare 300g pigskin and ask the store to help clean it. Cut the burnt place into small pieces at home and fry it in an iron pot with low fire to damage the hair follicle and remove the fishy smell inside.
2. Until the pig hair on the surface is completely clean, prepare a pot, add pigskin, shallots, ginger slices and cooking wine, and cook for about 3 minutes on low heat.
At this time, put the pigskin on the chopping board, and you can see the white grease inside. Hold it in one hand and start scraping with a kitchen knife in the other. The cleaner you shave, the better. Patience is necessary.
As the picture shows, this is a clean scratch. Don't throw away the scraped grease. Cooking is delicious. Scraping just to make the jelly clearer doesn't mean you can't eat it. Brush with steel balls for the last time and rinse off.
5. Then sharpen the kitchen knife, cut it into filaments, and then rinse it with clear water. At this point, half the battle is over.
6. This is 300 grams of pigskin jelly. After processing it again, there are only about 250 grams left. Add 1 0,000ml of water, appropriate amount of scallion and salt, and simmer for about 90 minutes. If you want to eat it well, you can extend it to 100 minutes.
7. Time is up, find a mold container, pour the cooked soup in, let it cool slightly, cover it, and put it in the refrigerator for 3 hours to condense.
8. Cured pigskin jelly is smooth and crystal clear, and does not contain any additives. Cut as much as you want, cut into cubes, and then mix the juice.
9, get some garlic, Chili oil, soy sauce, sugar, sesame oil, coriander, stir well and eat, refreshing and chewy, crystal clear and not greasy, very delicious.
Skill summary
1, pigskin jelly wants to show clearly, two preparatory works must be done well in the early stage, and pig hair follicles and pig fat must be cleaned at one time.
2. When boiling pigskin, add enough water at one time, with pigskin frozen 250g and water 1000ml, no more or less.
3, want to eat old, you can cook for a while, the soup is sticky, the taste will be slightly harder.