Q Bomb Skin Jelly

Name: Q Bomb Skin Jelly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g pork skin; 3 pcs star anise; 1 pinch pepper; 1/2 a tree Green onions; 1 piece ginger; 2 tablets Bay leaf; Some Soy sauce; Some salt; Some water

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

To say that pig skin is so inconspicuous, even some people don't know that it can be made delicious by itself. I usually buy minced meat from the front and rear buttocks, and I take the rest of the skin home. It’s not too much at a time, but I can cook it in a pot for more than a month. The skin should be kept in the refrigerator. If it is kept at room temperature, let alone two months, the taste will change after two days. It's rare to sell pig skins alone, so you have to be patient if you want to make this jelly, but it's worth the wait. The stewed meat is very thick with the soup, and it can be frozen until it is solidified. The so-called "frozen" actually refers to the state of solidification, like freezing.

Some meat skin jellies are cooked and then beaten into a paste with a food processor. After solidification, they are as white as fat. I have made this kind of skin jelly, and it doesn't feel too chewy. I still like the traditional method in the north, adding soy sauce and seasoning to cook, the skin is skin, the soup is soup, the complex taste is chewy and chewy. Pigskin is rich in collagen, which is said to be very effective for beauty and beauty. According to this theory, it should be better than cosmetics! Many people praise my good skin. Is this related to the fact that I have eaten pork skin jelly and chewed pig's feet since I was a child? My husband is a southerner. After I got married, I really like to eat skin jelly. Every time I dipped in hot and sour sauce, I can eat a large plate, which is really greedy!

Ingredients

1500g Pork Skin
3 pcs Star Anise
1 pinch Pepper
1/2 a tree Green Onions
1 piece Ginger
2 tablets Bay Leaf
Some Soy Sauce
Some Salt
Some Water

Q Bomb Skin Jelly

1. Clean the pork skin and boil it in a pot of cold water. Turn off the heat when it changes color;

2. When it is warm to your hand, use a knife to scrape off the white oil on the inner side. If you like to eat fat, you can omit this step; the white fat meat does not look good, but it is actually very fragrant after cooling, just like cold meat and elbow fat. The meat is so fragrant and tender; some hairs on the surface can be scraped off with a shaving knife; the shaving knife is specially prepared for scraping pigskin, not for old people; then cut the skin into small pieces;

3. Put the pork skin, star anise, pepper, green onion, sliced ginger, bay leaves, into the pot;

4. Then pour in the appropriate amount of soy sauce, light soy sauce, salt and appropriate amount of water and mix evenly. The amount of water should not be too much. It is enough to have more skin than the skin. If there is less skin and more soup, it will affect the firmness of the solidification;

5. You can use a pressure cooker or a rice cooker for the rice stew. If you use a boiling pot on a low heat for about 40 minutes, you can use chopsticks to pick out a few pieces in the middle. When it is hot, it must be soft and waxy, and it will become chewy when it is cold; if it is chewy when it is hot, it will be hard to bite after it is cold;

6. After the meat skin is simmered, remove the star anise, pepper, green onion and other seasonings floating on the surface. Scoop the remaining soup and skin evenly into a fresh-keeping box or other container. When it is warm, you can cover it and place it in a cool place. Until it solidifies; if the room temperature is relatively high, it can be put into the refrigerator to completely solidify and become firm;

7. Use the tip of a knife to peel off the skin of the meat from the container, cut into chunks or thick slices. It can be eaten directly or dipped in the juice of scallion, ginger, garlic, balsamic vinegar and chili oil. It is not greasy and adds flavor. Great side dishes to accompany meals.

Tips:
The pig skin is washed and boiled to change color and ceases fire. The oil on the inside is easily cut off; remove the seasonings such as star anise and peppercorns in the soup. After the skin is frozen and solidified, it will be more refreshing; the ratio of skin and soup should be coordinated. The bullet is strong when frozen; it takes a short time to solidify when it is put in the refrigerator compartment.