Meat Jelly

Name: Meat Jelly
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g pork skin; 20ml Cooking Wine; 20g ginger; 20ml Soy sauce; 10g chopped green onion

by Lin Binger

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Pork skin jelly should be a home-cooked dish on the table of northerners. Whether it is at home or in a restaurant, the appearance rate of this dish is very high. When I ate it for the first time, I felt that this thing was not greasy and tasted QQ. Beauty, but I don’t know how to do it. Later I found out that the recipe is so simple. I tried it at home and it was very successful. I made a big box and put it in the refrigerator to eat slowly. Now, I found out again. I have made an easier method, and the finished product can be described as white as jade. I just have time on the weekend. I took Xiaobao to the supermarket to buy meat skins. I did not expect to buy a big bag and only spent a few dollars. It’s no problem to eat two meals of frozen pork skin at one time. It can be said to be an excellent and inexpensive beauty product.

Ingredients

Meat Jelly

1. Remove the hair from the skin, wash and set aside, put the ginger slices in the pot, add the skin of the meat, pour in the cooking wine, boil until the skin is rolled, remove and let cool, remove the fat and oil in the skin, cut the skin into filaments, and cut some Join

2. Install the inner net on the wall breaking machine, add pork skin and ginger, add an appropriate amount of pure water, turn on the wall breaking machine and do five or six times

3. Remove the foam on the surface, pour the beaten soup into a milk pan and boil and cook for two minutes, let the soup cool and pour it into the box

4. Put it in the refrigerator and let it shape. Take it out and slice it the next day. Add garlic sprouts and ginger garlic, pour in light soy sauce and serve

Tips:
1. Add ginger moo when beating the skin of the meat, so that you won't be able to eat ginger and it will be fishy;
2. The finished product will be whiter after removing the froth on the surface of the soup;
3. I didn't add salt during the whole process. The final light soy sauce tasted enough, and the taste increased or decreased on its own.