Meat Jelly

Name: Meat Jelly
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g pork skin; 3 slices ginger; 20ml Cooking Wine; 800ml water

by Moonfall Wu Cry (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

I went to buy meat today. I asked the butcher to help cut the skin off. It was useful.
He said you are going home to make pork skin jelly? That's super delicious, put it in the refrigerator, eat a piece if you have anything to do, it's cool, cool! Then he took the initiative to give me a big bag of meat skins without asking me for any money.
Wow, this boss is so kind!
I’m so happy because I have a super simple and good way to make meat skin jelly without boiling or cooking. The meat skin jelly is full of collagen. It has good toughness, good color, aroma, taste and taste. It is a very good one. Appetizers. Especially in summer, the ice is cool, slippery and qualitative, a piece of stomach, refreshing, and endless aftertaste!
Meat jelly has important physiological health care effects on human skin, tendons, bones, and hair, and it has wonderful effects for reducing wrinkles and beauty!
The common method is to torture the pigskin with water for several hours, and the particles can be seen, which I don’t like. My method is very simple. You don’t need to boil it for a few hours. It can be done in half an hour with a soymilk machine, then refrigerate, solidify and cut into pieces. It is simple and delicious!

Ingredients

100g Pork Skin
3 slices Ginger
20ml Cooking Wine
800ml Water

Meat Jelly

1. Add cold water to the skin and boil for 3 minutes

2. Take out the soft boiled skin and use a knife to scrape off the grease on both sides. If there is hair, also shave it off. Scrape one slice, take one slice from the pot, don’t fish out all first, in case it gets cold and hardens

3. Treat clean pigskin, wash thoroughly, add water, 2 slices of ginger and a little cooking wine, cook for about 10 minutes

4. This kind of skin has no peculiar smell at all, becomes transparent, feels a little sticky to the touch, cut into small strips

5. The cut meat skins are put into fresh-keeping bags, generally 100 grams per bag, put in the refrigerator, and you can take out a bag directly when you make it, which is convenient and will not be damaged.

6. Generally use 100 grams at a time, about half a small bowl like this

7. Add 100 grams of pork skin to the soymilk machine or wall breaker, then add water to between 800ml~1000ml, I added 800ml

8. Activate the "Rice Paste" button, if you don't have this button, use the "Soy Milk" button, "Grain Milk", these are all the same

9. At the end of the procedure, prepare a fresh-keeping box, cover it with fresh-keeping film, pour the beaten slurry, and put it in the refrigerator until it solidifies. I made it at night and refrigerated it overnight

10. The next morning, buckle upside down on the cutting board, tear off the plastic wrap, and cut into pieces

11. Prepare your favorite sauce, pour it on the skin jelly, and you're done. I mix the right amount of soy sauce, ginger, minced garlic, sugar, and stir evenly. If you like spicy, you can add appropriate amount of chili oil

Tips:
The meat skin in the material refers to 100 grams of processed meat skin, you can make more at a time, put it in the refrigerator, and use it as you go.