Skin jelly-You Are Foodie

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By Bartley
56

Skin jelly

Main Ingredients

pigskin 500g

Auxiliary Ingredients

Sesame oil appropriate amount
zanthoxylum oil appropriate amount
Oil chili pepper appropriate amount
ginger appropriate amount
scallion A moderate amount of

It is recommended to dip the skin jelly after cutting. It is not recommended to directly pour the dipping material on it. In this way, it will be wasted if you can't finish eating.

Step 1 . Wash the pig skin, remove the excess fat, add ginger and cook for about half an hour (until the pig skin can be easily pierced with chopsticks) and then remove it.

Step 2 . Wash the cooked pig skin with cold boiled water, scrape off the fat that has not been cleaned, then cut it into small pieces or strips for standby, filter the soup of the cooked pig skin, and remove the floating grease for standby.

Step 3 . Pour the diced meat skin into the soup, add a little salt chicken essence, stir well, and then put it into the refrigerator for two hours before freezing until it solidifies.

Step 4 . It can be taken out for eating after solidification, but it is difficult to take out before cutting. It is recommended to add a small amount of warm water and pour a circle along the edge of the container to make it more detached from the container. It can also be quickly melted and detached by passing through the container with fire. After taking it out, it can be directly cut into the desired shape for eating.

Step 5 . Finally, I can prepare the dipping material according to my personal taste. My dipping water includes soy sauce, yellow vinegar, pepper oil, sesame oil, shallots, mashed garlic, coriander and a little salt monosodium glutamate.

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