Soy Sauce Pork Skin Jelly

Name: Soy Sauce Pork Skin Jelly
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pigskin; 2L water; 10g+10g ginger; 2 tablespoons Cooking Wine; 2 pcs star anise; 1 small piece Cinnamon; 2 tablets Bay leaf; Some Light soy sauce (increased saltiness); Some Soy sauce (enhanced); Some salt

by Pointy Lab

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I made the original skin jelly last year. This year, I decided to give my family a "color" and have a soy sauce pork skin jelly. I feel that the skin jelly with the ingredients is more appetizing. Pigskin jelly is very common at the New Year's Eve dinner table, and it is also a tradition in some regions. The skin jelly that is handled properly is not greasy at all, it is crystal clear, and it is full of collagen. Women often eat pig skin jelly, which is great for the skin and can make their skin more tender. Add a bowl of garlic sauce, pick up a piece of skin jelly and dip it deeply. The skin jelly melts in your mouth and is silky and refreshing~

Soy Sauce Pork Skin Jelly

1. If there is no hairy pig skin ready, you can pluck it out if there is hairy, it will taste salty.

2. Put the pigskin in a large pot, add enough water (done the pigskin, add ginger and cooking wine, open the lid and cook over high heat

3. After boiling, continue to open the lid and cook for 5 minutes

4. Remove and rinse with cold water, then scrape off the grease, scrape it and cut into small strips, rinse with water

5. Spices for cooking jelly

6. The star anise, bay leaves, and cinnamon are packed in a small bag, and the ginger slices are not used

7. Put the pork skin, 2L water, ginger slices, and spice bag into the pot. After boiling, cover and turn to low heat and cook for 1 hour

8. Add light soy sauce, dark soy sauce, if you like salty, you can add some salt, open the lid and continue to cook on low heat for about 20 minutes, just look at the half pot of the soup.

9. Turn off the heat, pick out the spice bag and ginger slices and throw them away. Pour the rest into a container, let it cool at room temperature first, and then go to the refrigerator to chill overnight. (I refrigerated it for 4 hours before taking it out, it’s already very strong~)