Spicy crystal jelly(ma la shui jing pi dong )

Spicy crystal jelly

Introduction:

"Now the temperature in Chongqing is 37-40 degrees. It's really a headache to cook in such a hot world. It's more practical to have a cold dish. When I was cleaning up the refrigerator, I found a few pieces of meat skin, which were picked from the pork I bought. They all said that pig skin is the cheapest and Super Collagen supplement food. It's a beauty product. Female friends should eat more. When I was a child, I like to eat jelly very much. It tastes very delicious

Production steps:

Step 1: blanch the skin with water for 5 minutes, remove and cool it, then scrape off the fat and oil on the inside of the skin

Step 2: slice ginger, 2 star anise

Step 3: cut the scraped skin into thin strips

Step 4: then cut into dices

Step 5: put the diced meat into the pressure cooker, add 2 times of water, add ginger slices, star anise, 1 spoonful of salt and set the stew key

Step 6: after decompressing the pressure cooker, pour it into a clean container, cool it thoroughly, and then refrigerate it in the refrigerator until it solidifies (preferably overnight)

Step 7: take out the slices and put them on the plate

Stir in garlic powder, oyster sauce, and 8% salt

Step 9: pour on the jelly, sprinkle with chives and mix well

Materials required:

Pork skin: 500g

Salt: right amount

Oyster sauce: right amount

Zanthoxylum oil: right amount

Chives: right amount

Sugar: right amount

Soy sauce: moderate

Chili oil: right amount

Garlic: right amount

Precautions: 1. If you want the jelly to be transparent into crystal shape, you need to scrape off the fat on the pig skin. Otherwise, the jelly is fishy and not clear. 2. All the skin left after the meat filling is accumulated in one piece to make a jelly. 3. The sauce can be prepared according to personal preference.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Shui Jing Pi Dong