Homemade Pork Jelly
1.
Pick the skin with good color, wash it with warm water, and set aside. (Thick and white flesh means good color)
2.
After the skin is washed, put it in the pot, add cold water and start cooking. At this time, the pig skin is boiled in order to shape the pig skin, which is conducive to the following steps of scraping pig skin and pulling pig hair.
3.
After cooking until the skin changes color, add a little cooking wine to remove the fishy smell of the skin.
4.
Add ginger slices and cook for a while, adding ginger slices is also to remove fishy.
5.
Take the heat to remove the skin, spread the skin on the cutting board, and prepare to pick the fat. Use a knife to scrape off the fat along the edge of the skin little by little, or it will affect the taste.
6.
After scraping the fat, the most arduous project is about to start, removing the hair from the pigskin. Use eyebrow plucking clips to pull off the hairs on the pig skin one by one. This process must be very careful, otherwise it will affect the taste of the dish.
7.
After plucking the pig skin, clean it in warm water, and start to cut the pig skin. Use a knife to cut the pig skin into strips and then dice. The dice pig skin is easy to cook and the collagen will cook faster. come out.
8.
Look, cut pigskin.
9.
Pour the cut pig skin into the pot, add cold water and start cooking. The ratio of water to skin is 6:1. I added 1.8 liters of water.
10.
The pork skin is cooked until the soup turns white, the skin is simmered, and it feels very thick. Add salt to turn off the heat. I used a rice cooker this time to boil it for two hours.
11.
Pour the top layer of soup into a bowl and let it cool, and boil it for another half an hour.
12.
Pour the remaining meaty soup into a bowl to cool
13.
Look, three bowls were poured, two bowls of clear soup, and one with fleshy skin.
14.
After cooling for one night, it will become meaty jelly the next day. Look, the crystal jelly I poured on the cutting board and the meaty jelly.
15.
Cut the two kinds of jelly separately, this is the kind of jelly with fleshy skin.
16.
This is crystal jelly, does it look crystal clear?
17.
Next, garlic came onto the court.
18.
Use the tip of a knife to cut along the middle of the garlic without breaking.
19.
The cut garlic is divided along the section, squashed, and rolled up from the head, just like this.
20.
Place the rolled garlic on the cutting board and start shredding
21.
Garnish the shredded garlic on the skin jelly and start to adjust the juice.
22.
Pour light soy sauce, vinegar, sugar, and monosodium glutamate in a small bowl to melt and pour it on the skin jelly, and finally top with sesame oil. This is the pouring meat jelly
23.
This is the poured crystal jelly
24.
Finally, let’s take a close-up. Look, doesn’t it look like it’s cool, and it’s very appetizing?
Tips:
1. The skin of the meat must be selected with good color and thick pig skin, so that the boiled skin jelly is attractive and delicious.
2. After the meat skin is cooked, it is easier to cook and cut into small cubes, and the cooked soup looks better and the soup is thicker.
3. Pork rind can be boiled with fire or rice cooker. I personally think that rice cooker is not easy to boil dry, and the water in the soup is not easy to lose.
4. The method of cutting garlic is learned from the elders of the husband's family, so that the cut garlic is very fragrant and easy to taste.
5. The ratio of water to pigskin is 6:1, not more than 7:1 at most, otherwise the cooked soup will not be thick and not easy to freeze.
