Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

"Rich collagen makes me love this cold dish. This winter is beautiful. More suitable for the elderly and children. My son loves to eat. "

Production steps:

Step 1: wash the pigskin, boil it in cold water until it is broken and take out.

Step 2: scrape off the oil with a knife.

Step 3: scrape in turn, be sure to scrape clean. Or you'll get tired of it

Step 4: cut into uniform strips

Step 5: clean and add water to boil. Boiled with wine, ginger and green onion. Bring to a boil over high heat and simmer over low heat for 30 minutes. Remove the ginger and scallions. Keep cooking for 1 hour

Step 6: if you like, you can add some soy sauce to make it colorful

Step 7: place it overnight. Naturally it's frozen

Step 8: is there any change in your feeling? It looks good

Step 9: crystal clear after incision

Step 10: loading. You can make a dip. You can also eat it directly

Step 11: make it specific. Good looking! There's no smell. The taste is very good

Materials required:

Pig skin: 1 jin

Ginger: 4 tablets

Scallion: 1

Cooking wine: moderate

Note: the jelly made directly from the soup can be chopped and put in the stuffing to make Cantonese soup bag. If the oil can't be scraped clean, the soup will turn white and taste greasy.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Rou Pi Dong