Homemade Jelly
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Soak the pigskin in clean water for 2 hours, put it in a pot and boil for 30 minutes, and remove the miscellaneous hair on the pigskin. Use a knife to scrape off the grease inside the skin. The cleaner the grease is, the clearer the soup will be. Let cool and cut into shreds. (I used processed pigskin, so these steps are omitted)
2. Spices: star anise, cloves, yamana, ginger, bay leaf, cinnamon, etc., wrapped in gauze.
3. Put shredded pork skin in the pot, add water (just over the pig skin), add the aniseed bag, add rice wine, sliced ginger and green onion Boil on high heat and turn to low heat for about 2 hours.
4. After cooking, remove the sliced ginger, green onion and aniseed buns. Pour the soup and shredded pork skin into the container.
5. After it cools down naturally, move it to the refrigerator or a place with low temperature.
6. Remove the slices after solidification. 1/4 teaspoon of sesame oil, 1/4 teaspoon of pepper oil, 1 tablespoon of balsamic vinegar, 2 tablespoons of boiled soy sauce (soy sauce cooked with aniseed and soy sauce) 3 tablespoons of spiced hot pepper to make sauce Pour the seasoning sauce and sprinkle with garlic sprouts.
Tips:1. I used processed pigskin instead.
2. The soy sauce is cooked with spices. Soy sauce can also be used directly.
