Meat Jelly

Name: Meat Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork skin; 1500g water; 4g salt

by Gluttonous

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The standard for measuring "skin jelly" lies in the hardness. It will not work if it is soft, and it is not suitable if it is too hard. If you want to make moderately soft and hard, you must master the ratio of water to skin. Only by doing this, the next step is easy. You can make a variety of flavors of jelly through seasoning, and you can boil crystal skin through heat. Jelly, milk soup skin jelly, etc.

Ingredients

500g Pork Skin
1500g Water
4g Salt

Meat Jelly

1. Soak the skin and wash it

2. Put cold water in the pot and put the skin on it

3. Bring to a boil and cook for 1 minute, remove and rinse

4. Then remove the grease

5. Soak again

6. Rinse off

7. Cut the washed skin into strips or mince it with a food processor

8. Put in the electric pressure cooker

9. add water. The ratio is: skin: water=1:3

10. Select the soup button, 2 cycles are enough

11. Add salt to lighten the mouth

12. Put it out and put it in a container, let it cool and put it in the refrigerator

13. It can be taken out after solidification, changed to a knife and put on a plate, and can be eaten with dipping sauce

Tips:
1. This ratio is only suitable for electric pressure cookers. If you use other pots to cook, you should increase the proportion of water appropriately.
2. Spices such as aniseed and ginger can also be added during boiling, but they must be removed at the end.