Crystal Jelly
1.
Soak the pigskin for a while and wash, peel the ginger and pat flat;
2.
Boil a pot of water, add pig skin, salt, white wine, add ginger and dried lemon slices;
3.
Boil on high heat for 15 minutes, pick up the pigskin and rinse with cold water;
4.
Scrape the grease attached to the pigskin, and clean up the pig hair on the reverse side;
5.
Wash the pigskin again, drain the water, and cut into small pieces;
6.
Prepare cooking wine and ginger;
7.
Pour the cut pig skin into the pressure cooker;
8.
Pour in homemade cooking wine (common cooking wine is also ok, homemade is more fragrant and tastes better) and put in ginger;
9.
Add about 2 bowls of water, add salt, chicken powder, and pepper;
10.
Cover the pot, turn on the power and press the soup button;
11.
After the electric pressure cooker automatically decompresses, pour out the skin jelly, put it in a lunch box, cool it to room temperature and cover the lid, rest assured that the refrigerator is fresh and refrigerated overnight;
12.
On the second day, take out the skin jelly, use a knife to make a circle on the inside of the lunch box, and buckle the lunch box and the skin jelly smoothly demould;
13.
Cut into a shape that likes you, put in a pot, dipping: chopped garlic and chili, drizzle with balsamic vinegar and serve.
Tips:
Don't throw away the pork skins you usually buy back, and put them in the freezer. It is enough to make the skin jelly at one time. Cooking wine is the most practical to make by yourself. You can put a little bit of cooking, roast duck, braised pork, and bacon. Specific production: 1 catty of high rice wine with 30 grams of spices: star anise , Bay leaves, cumin, licorice, cinnamon, tangerine peel, five-spice powder, soak it for 1 month. The bottles used for soaking cooking wine should be disinfected clean and dry water. If you don’t like the ingredients, the skin jelly can be eaten directly.
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