Colorful Pig Skin Jelly

Name: Colorful Pig Skin Jelly
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g Pigskin; 70g carrot; 70g corn; 70g Haricot vert; Some shallot; 1/2 teaspoon Balsamic vinegar; 1 teaspoon Soy sauce

by Niu Ma Kitchen

4.8 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

5

Pork skin is a meat product material with high protein content. Meat products such as skins, skins, jelly, ham and other meat products processed from pigskin as raw materials are not only good in toughness, but also good in color, aroma, taste and taste, and are important for human skin, tendons, bones, and hair. Physiological health care effect. The protein content of pig skin is 2.5 times that of pork, the carbohydrate content is 4 times higher than that of pork, and the fat content is only half of that of pork.
Today, I used pig skin to make a pig skin jelly. Now that the weather is hot, it is a pleasure to eat such a cold snack. Put the finished pigskin jelly into the Midea smart refrigerator, which has frequency conversion intelligent temperature control, and ecological flow air supply, and quickly cools the pigskin jelly evenly, and it is more delicious when it is cooled to a solidified state. If you like it, you can try it. Oh.

Ingredients

200g Pigskin
70g Carrot
70g Corn
70g Haricot Vert
Some Shallot

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1/2 teaspoon Balsamic Vinegar
1 teaspoon Soy Sauce

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Colorful Pig Skin Jelly

1. Prepare the ingredients used.

2. Scrape and wash both sides of the pigskin, and then blanch and wash.

3. After blanching and washing, scrape and wash again, then blanch and wash again, repeat three times so that the pigskin is very clean.

4. Cut the pig skin into thin strips of pig skin with scissors.

5. Put the pig skin in the pressure cooker, add water, green onion knot and appropriate amount of fine salt, cover and simmer for half an hour.

6. Add water to the pot and boil the green beans and corn.

7. Cook until the eighth layer is cooked, add the diced carrots to the pot and cook together.

8. The pressed pigskin soup, pick out the onion knots, add to the container, and mix the cooked seasonal vegetables with water.

9. When you eat, mix in the right amount of soy sauce and balsamic vinegar.

Tips:
The pigskin must be scraped and washed several times, so that the jelly made will be crystal clear and fresh and tasteful.
Put the finished pig skin jelly in the refrigerator until it solidifies and tastes better.