Different Skin Jelly--south American Shrimp Skin Jelly
1.
One boil: to remove blood water. Cook in cold water for ten minutes, remove the pig hair
2.
Remove the pork fat in the skin
3.
Second boil: add ginger, pepper, and cooking wine to boil to remove peculiar smell.
4.
Take it out, remove the peculiar smell again, scrape off the slick oil on the epidermis, and clean the fat oil inside again
5.
Wash the pig skin again with warm water and cut into small pieces
6.
Three-cooking: Add star anise, pepper, green onion, ginger slices, tangerine peel, bay leaf and pork rind in a pressure cooker for 20 minutes. Add water twice as much as the peel
7.
The thick and thick pig skin is frozen and boiled out. Take out the spices and throw them away
8.
Take a knife on the back of the shrimp, take out the shrimp string, add salt and cooking wine to marinate for 10 minutes, then steam it in the pot
9.
The egg shells are left over when making eggs before. After opening the top to take out the egg mackerel, wash the egg shells for later use, and put the cooked shrimps into these egg shells.
10.
Then pour in the skin jelly that has been put in salt and chicken essence
11.
Put it in the refrigerator, it will soon condense into shape
12.
Put vegetables in the container
13.
Carefully peel off the eggshell
14.
The beautiful, hazy shrimp jelly with a hint of art was born.
15.
I can’t bear to take a few pictures from multiple angles to commemorate
16.
The shrimp is crispy and springy, and the skin is soft and waxy.
Tips:
Very simple production method, no tricks, there are some gains and losses in experience, if you put two shrimp inside, the color should be more beautiful!
