Crystal Jelly
1.
The skins of the meat bought in the supermarket have been cleaned up and rinsed with clean water;
2.
Put water in the pot, add the meat skin to boil when the water is warm, and stir the meat skin with chopsticks;
3.
Cook until the skin is discolored and rolled up, remove;
4.
Rinse the boiled skin under cold water to cool down. Although it has been processed, you can still see the hairs on the skin. Use tweezers to pull down one by one, and scrape the two sides of the skin with a knife to remove the grease ; This step is quite annoying, with oily hands, so you can take pictures in a wooden way;
5.
Cut the cleaned skin into 2 cm strips;
6.
Put water in the pressure cooker, add the green onion and ginger slices,
7.
Put the pork skin strips in and cook until the pot is boiled. This process does not cover the pot. If there is any foam during cooking, you need to skim it off.
8.
Put an appropriate amount of salt, cover, and press for 15 minutes after SAIC;
9.
After deflating the air, put the pork skin and soup in the fresh-keeping box, let it cool and put it in the refrigerator;
10.
I’ll try a piece of the freshly cooked one. Dip it with soy sauce and it’s delicious;
11.
After cooling, the skin of the meat is transparent, and it has not been put in the refrigerator;
12.
The frozen pork skin jelly is soy purple
13.
The inverted button is sauced purple. Use a knife to scratch the edge of the container;
14.
After being cut, it is sauce purple;
15.
The pork skin jelly itself does not taste like a horse, pound some garlic, mix it with light soy sauce and rice vinegar, and eat it as a dip.
Tips:
The skin should be blanched first. The blanching time is a little longer. Remove the skin when it is rolled. If it feels too oily, you can use a knife to scrape off all the fat. However, if you don’t use a pressure cooker, it will take longer to cook. Very long, more than an hour
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