Crystal skin jelly with garlic and ginger juice
Every time we eat meat at home, no one eats the skin. So my mother always packs the skin in plastic bags and puts it in the freezing room. It's a pity to lose it. Later, every once in a while, my mother makes skin jelly. This time, it's a hot dish. In particular, with the flavor of ginger and garlic, it is hot and sour and delicious. Now I am out alone, learning from my mother to make skin jelly. That's the smell.
Step 1 . Clean the pig skin and remove the scattered pig hair.
Step 2 . Cook slightly. On the one hand, this cooking can remove the foam, on the other hand, the heated pig skin can be easily plucked.
Step 3 . Use a knife to scrape off the grease. Look, it should be so clean that only the skin is left.
Step 4 . Add scallions, anise, Chinese prickly ash and ginger.
Step 5 . Boil the pigskin soft, take it out and cut it into thin strips.
Step 6 . Keep the heat down and continue to cook.
Step 7 . If you want to cook the pig skin, it will break if you hold the chopsticks gently.
Step 8 . Add a little salt to the soup and pour it out.
Step 9 . After a few hours, the jelly will be ready, and it will naturally freeze when it is left outdoors in winter.
Step 10 . Cut into small pieces.
Step 11 . Mash ginger and garlic, add sesame oil, pepper oil, white vinegar, salt, and chicken essence.
Step 12 . Hot and sour, refreshing.
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