Crystal Jelly

Name: Crystal Jelly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pigskin; 1000g water; Some Green onions; Some ginger; Some salt; 1 tbsp Soy sauce; 1 tbsp Rice vinegar; 3 cloves garlic

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I remember that when I was young, I could only eat pork skin jelly during the Chinese New Year, when pork was served.
And they all have skins. They cut off the skins and make them separately. Nowadays, there are very few pork with skins on sale.
Moreover, the skin of pork alone is more expensive than pork, and it is rare to see skin of pork in supermarkets. Occasionally, you can buy a little to taste the taste of Chinese New Year as a child.

Ingredients

1000g Pigskin
1000g Water
Some Green Onions
Some Ginger
Some Salt
1 tbsp Soy Sauce
1 tbsp Rice Vinegar
3 cloves Garlic

Crystal Jelly

1. The skins bought in the supermarket have been cleaned up, rinse with clean water

2. Put water in the pot, add the pork skin to boil when the water is warm, stir the pork skin with chopsticks

3. Cook until the skin is discolored and rolled up, remove

4. Rinse the cooked 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 rather annoying, the hands are full of oil, so I can take photos in a wooden way

5. Cut the cleaned skin into 2 cm strips

6. Put water in the pressure cooker, add green onion and ginger slices

7. Put the pork skin strips in and cook until boiling. Do not cover the pot during this process. If there is any foam during cooking, you need to skim it off

8. Put an appropriate amount of salt, cover, and high pressure for 15 minutes after SAIC

9. After deflating the air, put the pork skin and the soup in a fresh-keeping box, let it cool and put it in the refrigerator

10. The frozen pork skin has transparent feet after cooling, and it has not been put in the refrigerator.

11. The frozen pork skin jelly is soy purple

12. The upside down is purple, so use a knife to scratch the edge of the container.

13. It's sauce purple after cutting

14. The pork skin jelly itself does not taste like a horse, pound some garlic, mix well 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 Very long, more than an hour.