Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

Production steps:

Step 1: scrape the skin of pork with a knife, wash it, put it in a boiling water pan, add a little cooking wine, open the lid and cook for 10 minutes.

Step 2: after taking out the skin, scrape off the white grease in the skin with a knife (scrape twice more is best), and then cut into strips.

Step 3: scald the cut meat twice with hot water to remove the excess oil.

Step 4: bring another pot of water (about 3 bowls of water) to a boil and put in the cut skin.

Step 5: add scallion, ginger, seasoning, orange peel and fragrant leaves.

Step 6: a small spoon for free and old style. (it turns out that we still put too much. The finished product is blackened. We can reduce it according to our own discretion.)

Step 7: bring to a boil over high heat, turn to low heat and cook until the skin is soft. After about 1 hour, remove the seasoning and continue to cook over low heat until the soup is sticky.

Step 8: after the soup is cooled, pour it into the fresh-keeping box and refrigerate until it solidifies.

Step 9: when eating, use minced garlic, coriander, vinegar, sugar, salt, raw sauce to mix.

Materials required:

Pigskin: 300g

Scallion white: moderate

Ginger slices: right amount

Large material: moderate amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Cinnamon: moderate

Fragrant leaves: appropriate amount

Precautions: 1. When scraping the fat of the skin, you can scrape it once and rinse it with hot water once. Then repeat the process twice. 2. When cooking meat jelly for the first time, the proportion of ingredients and seasonings is not clear. There are too many raw and old soy sauce, and the finished product turns black. And forget to put salt, the skin itself has no flavor. 3. The meat jelly made by myself has no fishy smell at all. If I don't usually eat these things, I ate several pieces this time.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Rou Pi Dong