Meat Jelly
1.
Prepare the materials and wash the pigskin to remove the hair on the pigskin.
2.
Put it in a pot of boiling water and cook for 10 minutes to remove.
3.
Clean the white fat inside the pork skin with a razor blade.
4.
Cut into small strips, put them in a basin, add boiling water to scald them and wash off the remaining oil.
5.
Wrap all kinds of pepper, cumin, bay leaves, star anise, and dried chili with gauze and tie tightly.
6.
Put water, ginger, green onions and chopped pork skin into the pot.
7.
After the fire is boiled, skim the foam. (The froth must be skimmed clean) Add a little salt and soy sauce and simmer for about two hours.
8.
Filter out impurities such as onion, ginger, spices, and foam in the soup, pour the soup and pork skin into a fresh-keeping box, and let it stand at room temperature or put it in the refrigerator overnight. It can be eaten after solidification.
9.
For the seasoning sauce, chop the garlic into minced pieces, add a little light soy sauce, vinegar, chili oil, and pepper to stir. The skin jelly is dipped in juice and eaten in one bite. It is cool and delicious.
Tips:
1. When handling pigskins, be sure to remove the fat from the skins and clean them with boiling water.
2. Be sure to skim the froth when you cook the pork skin for jelly, repeat skimming several times.
3. Do not use too much water for the boiled pork skin, and the water volume should be twice that of the pork skin.
