Meat Jelly

Name: Meat Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g pork skin; Several petals garlic; Several pieces ginger; 2 star anise; A handful of pepper; Some Cooking Wine; Some Soy sauce; Some salt

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The skin of the meat is rich in collagen, and eating some of it often can have the effect of beautifying and beautifying. At home, we can also make meat skins with chewy bullets. Cut off the skin of the meat that is usually used for cooking, and store it in the freezer of the refrigerator for a month, which is enough to make a frozen meat skin. Before making it, thaw the skin of the meat. The fat on it can be removed or not. It's up to your own taste! If you care about the amount of fat intake, just remove it; if you want a fragrant and glutinous taste, don't remove it. "

Ingredients

1000g Pork Skin
Several petals Garlic
Several pieces Ginger
2 Star Anise
A handful of Pepper
Some Cooking Wine
Some Soy Sauce
Some Salt

Meat Jelly

1. After the skin is thawed, wash and cut into small pieces. The fat on top can be scraped off or not according to your preference

2. Put it in a pot of clean water and boil

3. Remove scum

4. Put all the seasonings into it, mix well, cover with a small heat, and cook slowly

5. When the soup is almost harvested, you can add a piece of skin to taste. If you chew it easily, you can prepare it out of the pot.

6. Pick up unnecessary star anise or ginger slices, put them in a large bowl, cover with plastic wrap, and keep them in the refrigerator for more than 6 hours

7. Cut into pieces, chop a little minced garlic, and dip it with vinegar sauce and chili oil for a better taste

Tips:
Save up the skins left by your own cooking. One month is enough to make a large bowl of skins; the fat inside can be removed or not. Removing it will reduce the intake of cholesterol. Increase the fragrance, it depends on your own decision! Don’t add salt all at once. As the soup decreases, the salty taste will become thicker. If it is not salty, it is best to add salt to taste. The meat jelly must be frozen and solidified before being cut or sliced to taste. better.