Lantian Baiyu Jelly

Name: Lantian Baiyu Jelly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pigskin; Some ginger; Some Minced garlic; Some star anise; Some salt; Some Purple cabbage; Some chopped green onion; Some Vinegar; Some Crushed red pepper; Some Chicken Essence; Some Soy sauce

by One-Man Show 71

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pig skin is rich in collagen, fat, and dermatan B sulfate, which has the functions of softening blood vessels and health care and beauty.

The dry winter is the season when human skin is prone to lack of water, that is, it is easy to cause rough skin and wrinkles...

The collagen in pigskin has a special nutritional effect on the skin. It can promote skin cells to absorb and store water, increase skin elasticity, stretch wrinkles, and make skin look delicate, delicate and smooth...

Women, if you want a delicate, delicate and smooth face, eat more! 😄"

Lantian Baiyu Jelly

1. 250 grams of pig skin

2. Wash it in a pot of cold water, cook for a while, change the color and pick it up

3. If the cold water is too cold, scrape off the stains on the surface of the pigskin, and cut off the white grease (the grease must be clean, whether the skin is white or not, this detail is the most important)

4. One small piece of ginger, two star anise

5. Add ginger, star anise, appropriate amount of salt, add appropriate amount of cold water into the pressure cooker, cook on high heat until the top is covered with steam, press on medium heat for 7 minutes and it will cook.

6. Pick up and cut into small pieces after being cooked (the pork skin juice in the pot is reserved)

7. Put it into the food processor, add the pig skin juice and smash into a very viscous skin jelly

8. Pour the skin jelly into a separate storage container (the consistency of the skin jelly depends on the amount of water, too much water, difficult to shape, less water, the skin jelly is thick and opaque)

9. Prepare a small amount of purple cabbage

10. Pour into the food processor to smash and make the juice, drop 3 or 4 drops of white vinegar (the color of purple cabbage itself is too dark to look good, put the vinegar to oxidize to light)

11. Put the purple cabbage juice in the skin jelly (take one compartment and put it in) a little bit and put it in the refrigerator to set the shape

12. The skin jelly is formed, there is no depression when pressed, and the elasticity is large (the consistency is just right)

13. The purple cabbage juice is oxidized by the vinegar and dissolved into the jelly to become a blue field jade color.

14. Slice into a plate, sprinkle a small amount of green onion, and serve as a dipping sauce (the dipping sauce is made of garlic, green onions, vinegar, chopped red pepper, chicken essence, sesame oil, light soy sauce)