[summer cold dish] crystal clear pig skin jelly(xia ri xiao liang cai jing ying ti tou zhu pi dong )

[summer cold dish] crystal clear pig skin jelly

Introduction:

"Pigskin is a kind of meat raw material with high protein content. It not only has good toughness, color, fragrance, taste and taste, but also has important physiological health care effect on human skin, tendons, bones and hair. The protein content of pigskin is 2.5 times that of pork, the carbohydrate content is 4 times higher than pork, and the fat content is only 1 / 2 of pork

Production steps:

Step 1: boil water with ginger slices and Chinese prickly ash cooking wine.

Step 2: put in the pigskin and cook for a few minutes. Take out {the pigskin has been cooked yesterday, and the hair has been pulled clean.

Step 3: scrape the fat off the pigskin. {must shave very clean, very clean, repeatedly hang up and soak up oil and shave} obesity and beauty is in the first line.

Step 4: scrape clean the cleaned pig skin, dice and press it in a pressure cooker (add ginger slices and pepper). It took half an hour to turn down the fire and set the time according to the quantity.

Step 5: put the boiled pig skin on a plate (take out ginger slices and pepper) and let it cool to freeze. In summer, you need to put it in the refrigerator, and things will freeze naturally when they cool down. The soup is almost sticky when you dip it with chopsticks. If it looks like water, you need to boil it for a long time.

Step 6: take out the pigskin from the refrigerator. It's already frozen. The pigskin jelly is ready! It's like a birthday cake.

Step 7: cut a small piece of pig skin into slices.

Step 8: cut into pieces and put them on the plate. The back is home-made chili oil, salad essential Oh, no spicy not Huan!

Step 9: stir in chili oil vinegar, soy sauce, pepper oil, sesame oil, salt, monosodium glutamate, sesame, scallion and mix well.

Materials required:

Pigskin: right amount

Sesame: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Cooking wine: moderate

Chili oil: right amount

Vinegar: moderate

Soy sauce: moderate

Zanthoxylum oil: right amount

Sesame oil: right amount

Salt: right amount

MSG: right amount

Note: pig skin is best used to burn, can remove the smell of meat, no way to cook when a little to add cooking wine, ginger can also go fishy. It's troublesome to make pigskin, but you can make a big pot at a time and eat it for a few days. Beauty does not grow fat, frozen vegetables do not trouble, more with one stone.!

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: spicy

Chinese PinYin : Xia Ri Xiao Liang Cai Jing Ying Ti Tou Zhu Pi Dong