Pigskin jelly-You Are Foodie

By Dolores
33

Pigskin jelly

The meat skin is rich in collagen, which is the first choice for ladies who love beauty.Speaking of this meat skin jelly, I think of the meat skin jelly made by my mother when I was a child. At that time, I called it bean paste. I put some smoked beans in it, and stewed them in a big pot. When I eat, I cut some bean paste with ice residue. It can be eaten for a long time in the yard in winter. It is very delicious.When we cook at home, we accumulate the skin in the fried meat and put it into the refrigerator for freezing. When we have almost saved it, we can make a delicious meat skin jelly. We should be diligent and thrifty. The main thing is not to waste it.

Main Ingredients

Auxiliary Ingredients

salt A moderate amount of
Baijiu A moderate amount of
Fragrant leaf 3 pieces
chinese cinnamon 1 small piece
Star anise 1
Sichuan Pepper appropriate amount
ginger appropriate amount
scallion A moderate amount of

1. the reason why the scallions are picked out after pressing in the pressure cooker is that the scallions are already soft, and then they will rot in the pot.2. at last, the ratio of soup to ingredients should be 1:1. If it is too thin, it will not be frozen.

Step 1 . Three main ingredients are prepared.

Step 2 . Boil the meat skin in cold water until it becomes transparent.

Step 3 . When the skin is a little cold, use a knife to remove the grease from the skin.

Step 4 . Then pull out the pig hair on the meat skin with tweezers.

Step 5 . Cut the pork skin into small cubes, cut the green onions into sections, pat the ginger, and prepare the material box (pepper, star anise, fragrant leaves, cinnamon).

Step 6 . Put diced pig skin, onions, ginger, stuffing box, Baijiu, salt, and an appropriate amount of hot water into the pressure cooker.

Step 7 . Smoke dry and dice for use.

Step 8 . After stewing in the pressure cooker, pour it into the frying pan, and then put the smoked diced beans and yellow bean sprouts together. Pick out the scallions and don't turn them on. Turn on the medium heat.

Step 9 . After the water boils, skim off the foam and grease with a spoon.

Step 10 . The soup is about 1:1 of the ingredients.

Step 11 . Pick out the ginger and the stuffing box, pour it into the fresh-keeping box to cool, put it in the refrigerator for one night, slice it the next day, dip it in some favorite seasoning and eat it, which is very refreshing.

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