Crystal Pork Jelly

Name: Crystal Pork Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pigskin; 1/2 a piece Green onions; 8 slices ginger; 2 pcs star anise; 3 tablespoons Cooking Wine; 3 tablespoons White wine; 5g salt; 3 tablespoons Light soy sauce (dipping sauce); 2 tbsp Vinegar (dip); 1g Sugar (dipping sauce); 4 Millet spicy (dipping sauce); 1 piece Green two vitex (dipping sauce); 2 cloves Garlic (dipping sauce); 1 Coriander (dipping sauce); 1 teaspoon Sesame oil (dip)

by mature11

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Meat jelly contains a lot of collagen and is a beauty food. My family likes to eat too, so I often cook it as a cold dish on the table.
There are many ways to make meat skin jelly. This time I made a white crystal skin jelly, which is crystal clear and needs a dip. The preparation of the dipping sauce is also very important. If the preparation is not good, the meat jelly will not show its deliciousness no matter how well it is done!
Choosing a good light soy sauce is very important!

Crystal Pork Jelly

1. Put the cold water in the pot and boil it for another 15 minutes. This is to boil off the fat on the pig skin and cook it softer for hair removal.

2. Take it out and scrape off the grease inside and outside the skin with a knife.

3. Touch the skin of the meat with your hand to see where there is hair, then pull it out with tweezers. If there is too much hair on the part, it is recommended not to cut it off. Clean up everything, and cut silk about 1 cm in width.

4. The shredded pork skin is washed in cold water with 1 tablespoon of alkali, and washed repeatedly to remove any foam. Add cold water, scallion, ginger, star anise and cook over high heat, then change to low heat

5. Fortified wine

6. Add white wine

7. After cooking for about two hours, add salt. Cook for about an hour and the soup will be thicker, and it's almost done. Scoop out green onions, ginger and star anise

8. Pour into a container, let cool, close the lid, and refrigerate overnight. If you are in a hurry, you can freeze it for half an hour, and then put it in the cold storage. You can slice it when the soup is solidified.

9. Mix the sauce (the sauce on the ingredient list should be adjusted according to that amount, just mix all of it), millet spicy, green two vitex cut into circles, and minced garlic

10. Slice it and put it on the plate, put the sauce in a seasoning bowl and dipped it. It's crystal clear, does it stimulate your appetite?

11. Or drizzle with sauce or mix it.

Tips:
White wine is added to better remove fishy. The meat skin is frozen and cooked, the heat is very important, the heat should not be high, otherwise the soup will be very muddy and ugly. It is recommended not to cook in a pressure cooker, as the pressure cooker is not very chewy and tastes bad.
What I did myself is to rely on the gelatin of the pigskin itself to condense into blocks without adding agar.