Name: [beijing] Bean Paste and Crystal Skin Jelly
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried soybeans; 1000g Pigskin; 2 pieces carrot; Some Cooking Wine; a little pepper; Some Soy sauce; Some Sugar; 1 short section Green onions; Some salt; Some Chicken Bouillon Powder; A few pieces Sliced ginger

[beijing] Bean Paste and Crystal Skin Jelly

1. Soak the dried soybeans in water one night in advance

2. Soybeans will swell the next day

3. Clean the pork skin. If there is any remaining pig hair on the surface, please use tweezers to remove it. I bought it in a supermarket. The quality is good, hairless and clean, so this step is omitted.

4. In a pot under cold water, add green onion, sliced ginger, pepper, and cooking wine

5. Bring to a boil on high heat, turn to low heat and cook for 10 minutes

6. Then take it out and wait until the skin is not hot.

7. Scrape vigorously from the back of the skin with a knife, you must scrape all the remaining fat layer, if not scraped, it will affect the transparency of the finished product. Scrape the front and back several times, avoid

8. Wash the scraped skin again and cut into thin strips

9. Re-add water about twice as much as the meat skin and bring to a boil on high heat

10. Add the right amount of cooking wine

11. After the high heat is boiled, remove the froth, turn to low heat and cook for 1.5 hours, and add a small amount of salt in about 1 hour

12. Cut two carrots into cubes and set aside

13. After 1.5 hours, the meat rind soup has been cooked into a gratifying milky white

14. Put half of the meat skin soup and the belt soup into the fresh-keeping box, so far the crystal skin jelly production steps are basically completed

15. The following is the process of upgrading old Beijing Douer with Crystal Skin Jelly. Add soy beans and carrots

16. Add light soy sauce, salt, chicken essence, sugar to taste

17. Boil on low heat for 10 minutes, add new ingredients, it will produce some foam, please remove the foam

18. Finally, put it in the fresh-keeping box, and put it in the refrigerator compartment to solidify after cooling. Stir several times before the soup solidifies, so that the ingredients can be evenly distributed in the jelly

19. The next day, take out the crisper

20. Turn the crisper upside down and blow the bottom and sides with a hair dryer to make the heating surface melt slightly

21. Then use the tool to lightly start from the side

22. The bean paste and crystal skin jelly are easily buckled

23. Cut into pieces

24. Also cut into pieces

25. The old Beijing bean paste is flavorful, but the crystal peel only adds a small amount of salt, so it needs to be dipped in water (light soy sauce, vinegar, salt, sugar, chicken essence, spicy oil, chopped peanuts, minced garlic, green onions) end)