Name: Cold Skin Jelly
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pieces Pigskin; 200ml water; 1 tablespoon shallot; 1 tsp garlic; 1 tablespoon ginger; 1 tsp salt; 1 tsp Soy sauce; 1 tsp Red oil; 1 tsp Oil chili; 1 tsp Laoganma tempeh

Cold Skin Jelly

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

The skin jelly is delicious, but it takes more time and trouble to make. It was done several years ago and no one bought it. Now I don't know who has a cramp, and I actually want to make jelly. But I still do this job well, taking advantage of the two pieces of pigskin at home, I do it myself first.

Cold Skin Jelly

1. Wash pigskin, blanch it in water and let cool, scrape off the subcutaneous fat, rinse with water, and cut into thin strips

2. Put in a large bowl, add a few slices of ginger, add appropriate amount of water, put in an electric stew pot, simmer over low heat overnight, take out, let cool

3. Pour the soup together with the pork skin into the fresh-keeping box, pick out the ginger slices, cover the lid, put it in the refrigerator until solidified, take it out, use a rubber spatula to make a circle along the inner wall, and add the shredded green onions.

4. Deduct the slices. Shred green onion, mince ginger and garlic. Use salt, soy sauce, red oil, chili oil, and Laoganma tempeh to make the sauce. Sprinkle the minced ginger and garlic on the skin jelly, and drizzle with the sauce

Tips:
1. The fat on the pigskin must be scraped off, so that the jelly made will be crystal clear and translucent;
2. If there are hairs on the pigskin, pluck it out.