Pigskin Jelly

Name: Pigskin Jelly
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 280g Pigskin; 1 Bay leaf; 1 piece Cinnamon; 2 cloves star anise; 2 pieces Green garlic; 4 slices ginger; a little Scallion; a little Return to fragrance; Some Cooking Wine

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Pigskin jelly is a major invention of the Manchus. The traditional specialties made from pigskin are cold dishes. Wash the pig skin after removing the hair, add appropriate seasonings, and cook for a long time to make the boiled soup contain a certain amount of skin glue, and then cool down. After cooling, the pig skin and soup will solidify together and stick to it. The seasoning is ready to eat. Because it is eaten after cooling, cooling can be said to be freezing, so it is called pig skin jelly.
Each region has its own characteristics. Pig skin is frozen in the north, but we Nanjing people prefer to process pig skin and fry it into belly; therefore, we have never made pig skin jelly since we were young. This time we will learn from everyone. I did it for a while; it looks simple, it doesn’t take much effort to make something delicious. It took a long time to scrape the grease. Fortunately, the finished product is not bad.

Ingredients

280g Pigskin
1 Bay Leaf
1 piece Cinnamon
2 cloves Star Anise
2 pieces Green Garlic
4 slices Ginger
a little Scallion
a little Return To Fragrance
Some Cooking Wine

Pigskin Jelly

1. Prepare all ingredients

2. Pork skin ginger slices boil in a pot of ice water, add a little cooking wine and continue to cook for a while

3. Take out the pigskin and let it cool and use a knife to repeatedly scrape the excess oil inside

4. Rinse it and put it in a pot of cold water to boil

5. Take out and cut the pig skin into thin strips with a knife

6. Put the cut pig skin into a pot of frozen water and boil it out and wash it

7. Put the pork skin strips seasoning jar into the clean water pot together

8. Cover the high heat to boil and turn to low heat, add 1 teaspoon of salt to continue

9. Stew until the soup is running out, take out the seasoning jar, turn to high heat and simmer for a few minutes

10. Pour it into a container while it's hot and let it cool to form

11. Use a spatula to draw a circle around the container, freeze the pigskin upside down to the chopping board and cut into large pieces

12. Add minced garlic, yak meat sauce and dried seafood in a bowl, dipped in fresh dew, mix well and pour it on the skin jelly.

Tips:
1. Be sure to repeatedly scrape the excess fat on the pigskin, the thinner the scraped meat, the cleaner
2. Repeatedly add the cooking wine and cook a few more times to remove the oil and fishy smell
3. The seasoning can be blended according to your own preference