Crystal Pig Skin Jelly
1.
Prepare the ingredients, scrape the pig skin to remove the internal fat and pig hair, and wash it.
2.
Put it into a pot, pour in water, and boil it.
3.
Clean again.
4.
Wrap all the seasonings in the main ingredients with gauze or put them in a seasoning cage. (The auxiliary material in the recipe is dipping material).
5.
Pour water into the pot again, add the green onion, ginger, garlic, seasoning bag, and bring to a boil over high heat.
6.
After boiling, remove the pig skin and cut into small pieces, boil again, and add salt.
7.
When the soup is thick, pour it into the baking tray and let it cool and set.
8.
Shaped the pigskin jelly overnight.
9.
Demoulding.
10.
Pour peanut oil into a pot and turn on a low heat. Add the pepper and dried chilies to sauté until the oil is 70% hot.
11.
Mash the garlic, add light soy sauce, vinegar, and pepper oil. Make the dipping material (the amount of the dipping material in the recipe).
12.
Cut the pigskin into pieces and place on a plate. Add the dipping sauce and start eating.
13.
Q bomb taste.
14.
Finished picture
15.
Finished picture
Tips:
1. The amount of salt in the dip is added according to your own taste. Don't like to eat spicy dried chilies.
2. The pigskin must be cleaned of the oil on the inner side, and the pig hair must be cleaned. This step is for the transparency and taste of the crystal jelly.
3. The size of the plate is 28*28, this amount is just right after cooking. It can also be poured into other dishes or basins to shape.
4. Cook until the soup is noticeably less, and the soup is slightly thicker. Too clear does not hold shape, too thick pigskin jelly is not translucent.
5. Sealed and refrigerated if you can't finish eating. It can be lightly frozen, and the room temperature will soften when you eat it again. It is recommended to finish it as soon as possible, so as not to affect the taste.
