Meat Jelly

Name: Meat Jelly
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pigskin; 3g salt; 8g Vinegar; 10g ginger; 5g Soy sauce; 10g Shallots; 2g Sugar; Some water

by Mu Ke

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

During the Chinese New Year this year, my mother-in-law made meatballs with more pig skin, so I used it to make pig skin jelly. As expected, the pig skin jelly was very popular with my son, who said it was salty jelly. Because the pig skin is very clean, I ate it better. The pig skin is dipped in green onion and ginger vinegar sauce. It is really delicious!

Ingredients

200g Pigskin
3g Salt
8g Vinegar
10g Ginger
5g Soy Sauce
10g Shallots
2g Sugar
Some Water

Meat Jelly

1. After the skin is washed, put in a pot of cold water and add ginger slices to boil, cook for a while to remove the fishy smell

2. Rinse the blanched skin with cold water, and cut into thin filaments (if there is fat or foreign hair on the skin, scrape it with a knife and then shred)

3. Put the pork skin into the pot again, add about twice the amount of water, shallots and ginger slices to a boil (if you like the texture of Q bombs, add less water, and if you like a smooth texture, add more water)

4. Turn to low heat and cook for about 1 hour until the skin is soft and rotten. Add a little salt 15 minutes before cooking.

5. Let cool and pour the meat skin and soup into the container

6. After solidification, you can pour out the cut pieces (it can solidify at room temperature in winter)

7. Use vinegar, light soy sauce, salt, white sugar, green onions, and ginger to make a glutinous meal (you must put some green onions or garlic in the vinegar sauce, and ginger must not be less, so that the sauce is delicious)