More Than Every Year (fish)
1.
Wash the fresh pigskins and set aside, add appropriate amount of water to the soup pot and bring to a boil.
2.
Pour the washed pigskin into a pot and cook for about 10 minutes. Turn off the heat. Remove the pigskin and let it cool to remove hair. Do not pour out the water in the pot at this time.
3.
Remove the excess fat on the pig skin, which can reduce the fat content of the finished product and make the finished pig skin jelly more beautiful.
4.
Add clean water to the pot again, put the processed pigskin into the pot, sprinkle some pepper and ginger, boil on high heat and turn to low heat to simmer.
5.
When 1 child, remove the pig skin and chop it. If you don't like the prickly ash and ginger in the jelly, use a colander to remove them all at this time. Then put the chopped pork skin into the pot and simmer slowly. At this time, the stewing time is related to the water. If there is more water, you don’t need to simmer for a while. If there is less water, about 1 hour is enough.
6.
Cook until the soup is thick, it means it's cooked. (I didn’t remove the peppercorns in it, because we are from Sichuan. I like the hot and spicy feeling. Add a teaspoon of salt and chicken essence to the cooked soup, and then add two spoons of it. Stir it evenly. .
7.
Brush the surface of the fish-shaped silicone mold with a layer of salad oil, and pour the finished pork skin juice into the mold. Cover with plastic wrap and put it in the refrigerator for 1 hour (it is not necessary to leave the refrigerator if the indoor temperature is low in winter)
8.
In 1 hour, the fish-shaped pig skin jelly is ready. Unmold, lay out the plate, and prepare the sauce.
9.
Millet spicy (adjusted according to the degree of spiciness you like, I put 4, which is already very spicy), green onions are chopped into chopped green onions, and ginger pieces are crushed.
10.
Put the crushed ginger cubes into a bowl, add a small amount of hot water to soak the ginger sauce, and repeatedly pinch it in the water while soaking to make the ginger taste stronger. Then remove the excess ginger cubes, add salt, monosodium glutamate, chicken essence, and a little sugar. The taste is very fresh and the right amount of vinegar is mixed evenly. (Because the taste is hot and sour, the ratio of vinegar must be a little more. He Wei Ji Xian is about 3:1, this can also be adjusted according to your own taste)
11.
Pour the prepared sauce evenly on the set fish, sprinkle with chopped green onion and serve! A delicious cold dish is ready!
Tips:
In order to highlight the refreshing taste, I did not put a drop of oil in the sauce to better reflect the spicy aroma of millet and ginger juice.
This dish is especially suitable for summer, sour and spicy appetizer.
The shape of the fish is also very special. The Chinese New Year is coming soon, and more than (fish) every year is a good sign!
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