Pig skin jelly(zhu pi dong )

Pig skin jelly

Introduction:

"The nutritional value of pigskin is very high, especially for women, it is a beauty product. The protein content of pig skin is 2.5 times that of pork, and most of it is macromolecular collagen, which is almost comparable to bear paw. Collagen has a nutritional effect on the skin. It can enhance the vitality of skin cells, promote the absorption and storage of water by cells, prevent skin wrinkles, and make the skin smooth and smooth. Eating meat skin often can increase skin elasticity and delay aging. A lot of collagen in pigskin can slow down the aging of cells. The most direct cosmetic effect is that the skin is moist and smooth, tight and elastic. "

Production steps:

Step 1: scrape off the white part of the pigskin and remove the hair.

Step 2: cut into strips.

Step 3: put the pigskin into the boiling water for 5 minutes, take it out and rinse it.

Step 4: prepare the ingredients.

Step 5: add water to the pressure cooker, add tangerine peel, and boil over high heat. After boiling, maintain high firepower for 10 minutes, remove the tangerine peel, skim the foam on the surface, so that the pig skin jelly will be very transparent.

Step 6: add all the ingredients except salt and soy sauce, cover with a low heat for 30 minutes.

Step 7: after cooking, cool the pressure cooker completely, remove the seasoning, add salt and soy sauce, and cook over low heat for 5 minutes.

Step 8: pour the soup into the box. Cool completely and refrigerate for one day.

Step 9: after cooling, pour out the jelly, cut it open, and add seasoning according to your taste.

Materials required:

Pigskin: 500g

Star anise: 2

Ginger: 1 large piece

Scallion: 1

Tangerine peel: 1 piece

Fragrant leaves: 4 pieces

Pepper: 3

Soy sauce: 50g

Clear water: 2 bowls

Salt: 10g

Note: can be appropriate to add some old style, color good-looking. Only when the oil is skimmed clean will it be transparent. What I do is not transparent enough.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Zhu Pi Dong