Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

"In the past, I didn't like jelly at all. Even if I ate it, it was just a layer without meat skin. I don't know when to start. I like it more and more. A few days ago, I saw a deli shop selling jellyfish. I didn't know whether it was delicious or not at that time. In the end, I couldn't help but buy some. When I got home, I took a bite and threw away the whole bag. It was terrible Yesterday I went to the market to buy meat. I just had pig skin. I thought about it for so long that I could finally eat it. In order to eat it at noon today, I stayed up until more than 11 o'clock yesterday! In fact, the most difficult thing to make pig skin is to pick pig hair. You have to eat it carefully to ensure that you don't miss any one Ingredients: 300g pigskin, 800g water, onion, ginger, star anise, cinnamon, tangerine peel, dried pepper, cooking wine, soy sauce

Production steps:

Step 1: pig skin, first use a knife to remove the large pieces of oil above

Step 2: put the water in the pot and directly put the pig skin in and cook for two or three minutes

Step 3: the cooked pigskin is better. Remove the grease and hair, and then slowly scrape the grease on both sides of the skin with a knife, and then pull out the hair with a small clip

Step 4: This is the processed skin

Step 5: cut the skin of the meat into small strips and rinse it with clean water several times until the water is not turbid

Step 6: add water to the pan, add all seasonings, add a little soy sauce, bring to a boil over high heat, then turn to low heat for about 1 hour

Step 7: pick up the seasoning after cooking

Step 8: pour the cooked meat into a bowl, cool and refrigerate

Step 9: pull the jelly out of the bowl

Step 10: cut into pieces, code the plate, mix some garlic juice, taste more beautiful!

Materials required:

Pigskin: 300g

800g: water

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Tangerine peel: appropriate amount

Soy sauce: right amount

Cooking wine: moderate

Dry pepper: right amount

Note: 300 g of skin water can be increased to about 900-1000 g, must cook enough time, otherwise the skin will be hard, or frozen soft

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Rou Pi Dong