Pigskin Jelly
by Food editor
Favorite
Difficulty
Easy
Time
1h
Serving
2
no
1. Cut pig skin into sections, minced garlic and set aside, parsley mince, ginger and shallots into sections
2. Pour in pigskin, boil the pot under water, blanch the water to remove the fishy and blood foam
3. Pour in water, boil over high heat, pour in pig skin, salt, 15 grams of light soy sauce, dark soy sauce, ginger slices, green onion, cinnamon, star anise, bay leaves, cooking wine, boil on high heat, turn to low heat and simmer for 5 minutes
4. Pour into the mold, pour the soup
5. Freezer forming
6. Make the seasoning, vinegar, 10 grams of light soy sauce, pour in the minced garlic and coriander, stir evenly, freeze slices of pig skin
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