Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

"Meat skin is rich in collagen, which is the first choice for Ms. Aimei. Speaking of the meat jelly, I think of the meat jelly my mother made when I was a child. At that time, I called it bean paste. I put some smoked and dried soybeans in it and stewed it in a big pot. Every time I eat, I cut some bean paste with ice residue. I put it in the yard in winter. It's very delicious and can eat for a long time. When we cook at home, we can save the skin in the fried meat and put it into the refrigerator to freeze it. When we have almost saved, we can make a delicious meat skin jelly. We are not diligent and thrifty. The main reason is that we can't waste it, ha ha. "

Production steps:

Step 1: prepare the three main ingredients.

Step 2: cool the skin of the meat in an underwater pot, boil the water until the skin becomes transparent and remove.

Step 3: wait for the skin to cool slightly, and use a knife to remove the grease from the skin.

Step 4: remove the PigHair from the skin with tweezers.

Step 5: cut pig skin into small cubes, cut scallions into sections, pat ginger, and prepare the material box (pepper, star anise, fragrant leaves, cinnamon).

The sixth step: Pig pears, onion, ginger, and boxes, Baijiu, salt, add the right amount of hot water, put them together in a pressure cooker.

Step 7: dry and cut into cubes.

Step 8: after stewing in the pressure cooker, pour it into the frying pan, then put in the smoked dice and soybean sprouts together, pick out the scallions, don't use medium heat.

Step 9: after boiling, skim the foam and grease with a spoon.

Step 10: the ratio of soup to ingredients is about 1:1.

Step 11: pick out the ginger pieces and material box, pour them in the fresh-keeping box to cool, and put them in the refrigerator for one night. The next day, you can slice them, dip them in some favorite condiments and eat them. They are very refreshing.

Materials required:

Pork skin: 250g

Smoked: 100g

Soybean sprouts: 100g

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Star anise: 1

Cinnamon: 1 small piece

Fragrant leaves: 3 pieces

Baijiu: moderate amount

Salt: right amount

Note: 1. Pressure cooker after picking out the onion section, because the onion has been soft, and then boil will rot in the pot soup. 2. In the end, the ratio of the soup and the ingredients should be 1:1. If it is too thin, it will not freeze.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Rou Pi Dong