Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

Production steps:

Step 1: clean the skin of the meat, add ginger slices, Chinese prickly ash and large ingredients, and cook for 10 minutes. You can buy large pieces of skin in the butcher's shop. It's about 7 yuan per kilo.

Step 2: prepare 1 jin of mince, 1 grain of Caogou, more than 10 cloves, 1 grain of nutmeg, 2 segments of cinnamon, 2 pieces of fragrant leaves, 10 pieces of Zanthoxylum bungeanum, 1 grain of Daliao and 3 pieces of ginger in the leaky net bag. If there is no such seasoning container, you can also use pure cotton gauze to wrap the spices.

Step 3: after boiling for 10 minutes, take out the skin and cool it until it is not hot. Then scrape off the fat and oil inside the skin with a knife, and then cut the skin into shreds.

Step 4: then wash the shredded skin in water for 3-4 times, and thoroughly clean the magazines in the skin.

Step 5: pour water into the large casserole, add the skin and spice bag, bring to a boil over high heat, and then cook over low heat for 2 hours. Add 2 teaspoons of salt 30 minutes before leaving the pan.

Step 6: after cooking, put it into a container. When it's cool to warm, put it into the refrigerator to refrigerate overnight, and the skin will solidify.

Step 7: when eating, cut the skin of the meat into pieces, and then mix a bowl of dipping ingredients with 3 teaspoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 2 parsley, a little ginger and 1 teaspoon of chili oil. It's very sour and spicy

Materials required:

Skin: 1 jin

1 Fructus Tsao

Cloves: more than 10

Nutmeg: 1 capsule

Cinnamon: 2 segments

Chinese prickly ash: more than 10

Large ingredients: 2

Ginger: 3 yuan

Salt: 2 teaspoons

Soy sauce: 3 teaspoons

Vinegar: 2 teaspoons

Sugar: a little

Sesame oil: 1 teaspoon

Coriander: 2

Ginger: a little

Chili oil: 1 teaspoon

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Production difficulty: simple

Process: boiling

Production time: several hours

Taste: hot and sour

Chinese PinYin : Rou Pi Dong