Fresh meat dish in summer -- elbow jelly(xia ji shuang kou hun cai zhou zi pi dong )

Fresh meat dish in summer -- elbow jelly

Introduction:

Production steps:

Step 1: wash the pigskin, blanch it in boiling water, and scrape off the white oil

Step 2: rinse with clean water, add water, the water should not be over the pigskin, add salt, onion, ginger, pepper, star anise, cooking wine and other spices, I do not like the color of too white, so a little bit of soy sauce, both seasoning and a little bit of color

Step 3: the elbow is cooked by electric pressure cooker at the same time. When the elbow is cooked, it is also cooked with some soaked soybeans. Soybean is the most abundant protein in plants. When it is cooked together with animal protein, the limiting amino acid index will increase a lot, which is more conducive to human absorption! Of course, only eat jelly, this step can be omitted ha

Step 4: cut the cooked elbows into small pieces and lay them flat on the bottom of the container

Step 5: when cooking pig skin, the heat must be controlled well. After boiling, turn down the heat and keep the water as if it is not boiling. Cook until the pig skin is soft and rotten, and the water is collected in half. About more than an hour, take out the seasonings such as green onion, ginger and pepper and throw them away. Take out the pig skin and cut it into strips. Pour the soup into the container with elbow meat

Step 6: cool naturally and refrigerate

Materials required:

Pigskin: right amount

Elbow: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salt: right amount

Note: can be eaten directly, of course, if the point of garlic sauce will be better, one seasoning, two summer or eat more garlic sauce sterilization! If you cook more at a time, you can put it in the refrigerator for freezing. But if you eat it next time, you should boil it again and refrigerate it again. Otherwise, there will be ice residue after thawing

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xia Ji Shuang Kou Hun Cai Zhou Zi Pi Dong