Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

"April 8, cloudy. Today's Chongqing temperature suddenly rose, walking on the street, many people have begun to wear short sleeves. It is said that the temperature will reach 30 degrees quickly. Come on, summer is better than wet and cold winter, especially in Chongqing. There are not many things this week, just film review and meetings. After work, I think of the meat jelly I made yesterday. I can eat it today. Delicious QQ meat jelly, the practice is very simple, rich in collagen beauty food. O(∩_ ∩)O”

Production steps:

Step 1: put the skin of the meat into the pot, cook the cooking wine and ginger slices in boiling water for 10 minutes, remove the foam, take out and rinse.

Step 2: use a knife to scrape the fat, oil and grease from the skin and the meat. Scrape as clean as possible. If there is any pig hair left, use tweezers to clip it off.

Step 3: cut the scraped skin into thin strips.

Step 4: electric pressure cooker into the water, skin and water ratio is 1:2, transfer into a spoonful of cooking wine, a spoonful of delicious soy sauce, a third of the spoonful of vinegar, the amount of sugar fresh; scallion, ginger, millet pepper knife, and pepper, star anise, cinnamon, fragrant leaves into the seasoning bag into the pot, add the amount of salt, pressure for 30 minutes.

Step 5: do not take out the seasoning bag. Pour the skin and soup into the prepared container and let it cool naturally.

Step 6: freeze and seal the cooled meat skin in the refrigerator, and then cut and mix it when eating.

Materials required:

Skin: moderate (depilated)

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Cooking wine: moderate

Delicious soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Note: PS: 1, the oil on the skin must be scraped as clean as possible, the jelly will be transparent and refreshing. 2. The meat jelly I made this time is directly mixed with soy sauce and vinegar, and the color is brown red. You can also make a white transparent crystal jelly without soy sauce and vinegar. 3. The ratio of skin to water is 1:2, and the taste is very Q. if you like something more compact, the ratio of skin to water can also be 1:1. 4. You can add some vegetables, such as cucumbers, diced carrots and corn kernels, to the meat jelly to make it more beautiful and nutritious. 5. Garnish with salt, sauce, garlic sauce, etc. It's a very simple beauty food - skin jelly. O(∩_ ∩)O

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: other

Chinese PinYin : Rou Pi Dong