Homemade pig skin jelly(zi zhi zhu pi dong )

Homemade pig skin jelly

Introduction:

Production steps:

Step 1: when cleaning the pigskin, add a little salt to the water to remove the impurities on the surface of the pigskin; after cleaning the pigskin, use the plucking forceps to remove the remaining PigHair

Step 2: put the washed pig skin into the pot, be sure to use the cold water pot, cook for 15 minutes, so that the skin is thoroughly cooked, so that the oil can be easily scraped off at the bottom.

Step 3: for blanched pig skin, scrape off the cooked fat and hair left on the skin, otherwise the fat will gradually dissolve in the soup and form small particles, which will affect the transparency of the jelly.

Step 4: cooked and washed pigskin: scrape off the oily pigskin, put it into hot water with 1 tbsp edible alkali and 1 tbsp vinegar, and rub it repeatedly for several times to remove the residual oil residue in the process of scraping. Washing with hot water can better remove the greasy pigskin; the purpose of adding edible alkali is to wash away the residual oil on the skin; adding vinegar can remove the peculiar smell on the skin on the one hand, and on the other hand, the sour taste of vinegar is neutral and alkaline to avoid the loss of nutrition.

Step 5: put the cleaned pig skin with fat removed into a hot water pot with ginger slices, scallion segments and cooking wine, open the lid and cook for about 3-4 minutes. (pay attention to the following three points: < br > A. when boiling water, do not boil the water, but when the water seems to be boiling but not boiling, that is, when the water sounds, put in the pigskin.
B. Don't cover the pot. It's easy to make the soup turbid.
C. Adding scallion, ginger and cooking wine can remove the peculiar smell and fishy smell of meat skin, and reveal the aroma of meat skin.)

Step 6: cut the cooked pig skin into thin strips with a knife. The purpose of shredding is to increase the surface area of the skin, help to absorb heat, and make the collagen in the skin fully dissolve in the soup. Therefore, the finer the silk, the better.

Step 7: cook pig skin: put the cut pig skin into the pot, add 5 times of water (pig skin: water = 1:5), and simmer for 2 hours.

Step 8: frozen skin forming: pour the cooked pork skin and soup into a clean container, cool it and put it into the refrigerator to solidify it (do not put it into the freezer, because the temperature is lower than 0 ℃ will freeze the meat skin juice, and the water will be lost after thawing, so it can not be formed and lose the characteristic flavor of frozen skin).

Step 9: pour the solidified jelly on the chopping board and cut it into small pieces with a knife. When cutting the jelly, you should use the trembling knife method: that is, press the jelly with your right hand, hold the knife with your left hand, and don't cut it like cutting vegetables. It's easy to break the jelly. Instead, you should hold the knife edge against the surface of the jelly and shake the knife to cut it. In this way, the shape of the cut jelly is complete and not loose.

Step 10: Seasoning: Shanxi old vinegar, garlic mud, soy sauce, sesame oil, coriander into flavor juice, pour on the cut jelly, mix well.

Materials required:

Raw pigskin: 300g

Ginger slices: appropriate amount

Scallion section: moderate

Coriander: moderate

Shanxi aged vinegar: 1 tbsp

Edible alkali: 1 tbsp

Garlic puree: right amount

Soy sauce: right amount

Sesame oil: right amount

Note: 1, choose a large flat, light skin color, less hair stubble is good; 2, step 7 should pay attention to the following three points: A. when cooking pig skin, pay attention to the control of the fire, always keep a small fire, keep the water boiling but not boiling state, that is, from beginning to end, there are 3 / 4 of the water surface in the open state, there are 1 / 4 of the water surface in the open state. Once the fire is big, the soup is not clear and easy to mix! B. When cooking, always skim the foam on the surface of the soup with a small spoon to keep the clarity of the soup. C. The whole process does not need any seasoning, if you want to seasoning, you can turn off the fire after 2 hours, add a little salt seasoning. Do not put anything except salt, including star anise and other accessories, so that the soup color is clear, not turbid, and the good jelly is crystal clear.

Production difficulty: unknown

Craft: Skills

Production time: half an hour

Taste: Original

Chinese PinYin : Zi Zhi Zhu Pi Dong