Winter Recipe: [1] How to Use A Soymilk Machine to Make Stewed Pork Skin Jelly

Winter Recipe: [1] How to Use A Soymilk Machine to Make Stewed Pork Skin Jelly

1. There is a lot of fat and grease on the pigskin just bought; it must be removed cleanly. The pigskin jelly made in this way will be non-greasy and good for health, which is the key to improving the taste. The skin should be cut as finely as possible, the finer the effect, the better; it will not wear the blade of the soymilk machine. First use a kitchen knife to scrape off the grease, and the cleaner it is, the clearer the soup will be. Put ginger, cooking wine, and water into the pot and cook for 10 minutes; put it in the pot to remove the fishy smell.

2. After thoroughly removing the smell; rinse with clean water. Scrape the skin while it is hot when it is not hot. And remove the white fat in the skin. Use a knife to scrape off the remaining grease on the skin of the meat; take advantage of the heat treatment; scrape a piece from the pot, because the skin is all taken out and it becomes hard to scrape the grease. Replace the processed meat skin with a pot of water and add a spoon of cooking wine to a boil, the oil on the meat skin will be cooked clean, and the skin will become soft again. Often eating pig skin can make the skin firm, moisturized, smooth and elastic. However, the macromolecules of collagen must be stewed to be effective.

3. Add water and spices again and start cooking the pig skin. Cook the pig skin to your liking and remove it. While the pig skin is very soft, put it on the cutting board and cut it evenly. Put the cut pork skin into a steamer and steam for 20 minutes. After steaming, immediately put it in clean water to cool; avoid sticking together when it is cold. [The process of cooling with water is for frying pork skin]

4. Prepare a larger soup bowl and put the prepared bittern into the soup bowl. [Added ginger, garlic, chopped green onion, dark soy sauce, vinegar, salt, dried red pepper, tangerine peel, star anise, pepper, cooking wine, bay leaves, cinnamon] set aside. Don't forget garlic paste when making pigskin jelly. Ginger paste and vinegar are an indispensable combination. Firstly, it enhances the flavor, secondly relieves greasiness, and thirdly, vinegar can help calcium and protein to be absorbed better.

5. Put a spoonful of salt in the brine. The brine must be prepared first, because it is impossible to put the brine into the pigskin jelly. Spices can only be tasted and not eaten.

6. Pigskin jelly is also based on personal preference. Some people only like colorless, crystal-clear pigskin jelly. In fact, I also like transparent pigskin jelly. This is not a creative idea! I believe it will taste good. Add a spoonful of dark soy sauce to the marinade; amount of vinegar.

7. Cooking wine is a must, and it must not be less. To get rid of the fishy smell on pig skin, cooking wine is indispensable.

8. Pour water into a large bowl filled with brine; fill the large bowl completely.

9. Put the adjusted marinade into the pot; bring to a boil over high heat, turn off the low heat and simmer for half an hour, and simmer the marinade soup; filter out the residue of the marinade with a strainer.

10. Leave the marinade for later use.

11. Take 120 grams of thin strips of pork skin into the soymilk machine that has been rinsed.

12. Just put the marinade juice up to the upper limit of the soymilk machine. You can decide how much gravy to put in according to the consistency you like. Don't put too much marinade sauce, this is not making soup.

13. Use the five-grain soymilk function key, and the pigskin jelly is ready when you hear the prompt tone.

14. Don't put too much meat skin; the made pig skin is too hard and tastes bad; the pig skin made with this ratio is soft and full of taste.

15. Pour the frozen pigskin slurry made by the soymilk machine into the filter net to remove the pigskin residue and discard it, and filter it to make it more delicate. If it is not filtered, the traditional pigskin is frozen.

16. After letting it cool, put it in the refrigerator and it completely solidified into a pigskin jelly overnight, giving it a very Q-like feeling. The finished pig skin jelly can be stored in the refrigerator for about a few days, and it is very convenient to use a soymilk machine to make pig skin jelly.

17. Use hot water for the filter; rinse it off while it is hot. So as not to take a long time; the gel of pigskin jelly sticks to the filter and cannot be washed off.

18. Pour the filtered pigskin jelly gel into a large bowl with a measuring cup. Let cool and place in the refrigerator until set.

19. A thin layer of cooking oil is applied to the bowl to make it easier to pour out the pork skin after it has frozen and solidified. You can also put a layer of plastic wrap in the fresh-keeping box to prevent sticking to the bottom when pouring out. If you think it’s more troublesome to extract pigskin jelly with the method I introduced above, now I’ll introduce a lazy method. Just use a proper amount of boiling hot water and pour it on top of the pigskin jelly, but you need to use your hands fast. Shake back and forth, otherwise the pigskin jelly will be melted by boiling water or the uneven surface will be affected by boiling water.

20. Take out the pig skin jelly from the refrigerator and carefully cut into eight equal pieces with a fruit knife.

21. Put the cut pigskin jelly into a plate.

22. Pigskin jelly can be boiled; you can also add light soy sauce and dark soy sauce for coloring. When eating boiled pigskin jelly, put garlic and a little salt in a garlic jar to make a puree, then add a little cold water, a little balsamic vinegar, a little chili oil and sesame oil to make a very delicious dipping sauce. Soymilk is too magical; don't just limit yourself to making soymilk. We can also develop more ideas for soymilk machines; to fill our desire for healthy food. how about it? Don't give it a try, please mention it if you have any questions! Just leave it in the comments, I will answer when I see it~~~

Tips:

[Selling cute lemon 7] Warm reminder: The skin must be cleaned, otherwise it will have a fishy smell and it will be unpalatable.
[Selling cute lemon 7] Reminder: If you make a tasteless pork skin jelly like jelly, prepare the seasoning in advance, and then pour it on the pig skin jelly when you eat it, the taste will be better.
[Selling cute lemon 7] Warm reminder: If you like a more Q pig skin jelly, you can add a little more skin or less water to taste good.

[Selling cute lemon 7] Warm reminder: The pigskin should be scraped with a knife before it is blanched, and it should be scraped several times after blanching.