South American Shrimp and Pork Skin Jelly

South American Shrimp and Pork Skin Jelly

1. A boiled pigskin: to remove blood water. Cook in cold water for ten minutes, remove the pig hair

2. Remove the pork fat in the skin

3. Two boiled pigskin: ginger, pepper, cooking wine add to boil, remove odor

4. Take it out, scrape off the slick oil on the epidermis again and clean the fat oil inside

5. Wash the pig skin with warm water and cut into small pieces

6. Three-cooked pig skin: add star anise, pepper, green onion, sliced ginger, dried tangerine peel, bay leaf and diced pig rind into the pressure cooker for 20 minutes, add water twice as much as the rind

7. The thick and thick pig skin is frozen and boiled out. Take out the spices and throw them away

8. Ingredients: egg shells, tuned skin jelly, South American shrimp

9. Take a knife on the back of the shrimp, take out the shrimp string, add salt and cooking wine to marinate for 10 minutes, then steam it in the pot

10. The egg shell is left over when you used to make eggs. After pouring out the egg liquid, wash the egg shell for later use. Now take out these spare eggshells and put the cooked shrimp into the eggshells.

11. Then pour in the skin jelly that has been put in salt and chicken essence

12. Put it in the refrigerator, it will soon condense into shape

13. Put vegetables in the container

14. Carefully peel off the eggshell. What I didn’t do well in this step is that I forgot to pour oil into the eggshell. If you pour oil into the eggshell, you don’t have to be so careful when peeling the eggshell.

15. The beautiful, hazy shrimp jelly with a hint of literary and artistic color was born.

Tips:

Very simple production method, no tricks, there are some gains and losses in experience, if you put two shrimp inside, the color should be more beautiful!