1. Wash the skins you bought, use a knife to clean up the remaining fat in the skins, put cold water in the pot, put the cleaned skins into the pot, boil the water for 5 minutes.
2. Take out the skin after 5 minutes, clean up the uncleaned fat with a knife while it is hot, then cut into thin strips, put it in the pot and cook again, and cook for 5 minutes after boiling. (You need to change to a pot of clean water. Pour out the water from last time.)
3. After cooking, take it out and place it in a basin. At this time, no excess fat and oil can be seen on the surface of the skin. Add soy sauce and cooking wine, stir well and marinate for 10 minutes.
4. For the marinating time, we prepare fermented bean curd and other seasonings. The seasoning can be added according to the seasoning of our usual stew.
5. Put a pot of clean water in the pot again. After the water is boiled, pour the marinated skin into the pot, add the prepared seasoning, fermented bean curd (paste it in advance) and salt.
6. If there is any foam on the surface after the water is boiled, scoop it out with a spoon.
7. Then turn to low heat and cook for more than 40 minutes. Use chopsticks to pinch the skin of the meat. If it can be easily cut off, it will be cooked.
8. After cooking, pour into a container to cool and set. (I left it overnight. If the room temperature is high, you can wait for it to cool down and put it in the refrigerator to finalize the shape)
9. Finished picture.
Tips:1. In order to reduce the fat in the meat jelly, the water must be changed every time it is cooked.
2. Don’t cook the skin for too long. If the skin is cooked very badly, the finished skin will not taste good as a jelly.
3. The fermented bean curd must be crushed in advance.
4. Because the water is different and the saltiness is different, you can taste it after you put it. If it is not salty enough and the color is not enough, you can adjust the amount of soy sauce and salt.
5. Seasoning can add other seasonings as you like.
