Crystal jelly(shui jing pi dong )

Crystal jelly

Introduction:

"I remember when I was a child, I could only eat meat skin jelly during the Spring Festival. At that time, pork was supplied with skin, and I would cut off the skin to make skin jelly alone. Now there are few pork with skin to sell, and the skin is more expensive than pork. There are few skin in the supermarket, so I buy some when I see it sold."

Production steps:

Step 1: the skin of the meat bought in the supermarket has been cleaned and washed with water;

Step 2: put water in the pot, add the skin of meat to boil after the water temperature, stir the skin of meat with chopsticks;

Step 3: cook until the skin is discolored and rolled up, remove it;

Step 4: wash the cooked meat skin under cold water to cool down. Although it has been processed, you can still see the hairs on the skin. Use tweezers to pull down one by one, and use a knife to scrape off the two sides of the skin to remove the grease. This step is more annoying, full of oil and wood photography;

Step 5: clean the skin and cut it into 2 cm strips;

Step 6: put water into the pressure cooker, add scallion and ginger slices,

Step 7: put in the strips of meat and cook until it boils. Do not cover the pot in this process. If there is any floating foam during cooking, remove it,

Step 8: put appropriate amount of salt, cover, high pressure 15 minutes after steaming;

Step 9: after venting, put the skin and soup into the fresh-keeping box, cool and refrigerate;

Step 10: I'll try one just cooked, and it's delicious with soy sauce;

Step 11: after cooling, the skin of the frozen meat is transparent and has not been put into the refrigerator;

Step 12: the frozen meat skin is purple

Step 13: the inverted button is made of soy sauce purple, and draw it with a knife close to the edge of the container;

Step 14: after cutting, it will be purple sauce;

Step 15: there is no magic horse flavor in the meat jelly itself. Mash some garlic, mix it with soy sauce and rice vinegar, and then dip it in.

Materials required:

Skin: 1000g

Water: 1000ml

Scallion: right amount

Salt: right amount

Ginger: right amount

Soy sauce: moderate

Garlic: 3 cloves

Rice vinegar: right amount

Note: the skin should be blanched first. The blanching time is a little longer. When the skin is rolled up, take it out. If you feel that there is too much oil, you can use a knife to scrape off all the oil. However, there is nothing to eat in this way. If you don't use a pressure cooker, the cooking time will be very long, more than an hour

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: other

Chinese PinYin : Shui Jing Pi Dong