Gelinor Crystal Pig Skin Jelly
1.
Prepare the ingredients
2.
Soak pigskin in water to remove blood
3.
Put the pigskin in the pot, bring to a boil on high heat, put some cooking wine, remove the fishy, remove the pigskins when they are curled, and clean them
4.
Used to scrape all the lard on the surface and inside of the pigskin
5.
The thinner the pigskin is shaved, the better
6.
5. Scrape and wash all the pigskins, pour them into the pot again, put a little onion and ginger, boil on high heat, remove the pigskins, and rinse them
7.
Cut pigskin into 5cm-long sections
8.
Put enough water in the pot, pour the pig skin, put the green onion, ginger and the brine bag, add the appropriate amount of salt, light soy sauce, dark soy sauce and cooking wine (if it is put in the pork buns, you don’t need to put light soy sauce or old soy Pump)
9.
Make the soup thick and turn off the heat (taste the salty soup), pick out the green onions, ginger, and marinade packets
10.
Slightly cool, pour it into the fresh-keeping box, cool and solidify
11.
Take out pig skin jelly
12.
Cut into slices, add vinegar, garlic paste, and finally pour in Gelinuoer linseed oil.
13.
Go ahead!
Tips:
Choose the materials carefully, and the initial processing should be careful. The pig skin must be scraped as thinly as possible. The pig skin must be watered at least twice, and some cooking wine can be added when the water is over to better remove the fishy smell.
