[change] natural collagen crystal meat jelly(gai bian tian ran jiao yuan dan bai zhi shui jing rou pi dong )

[change] natural collagen crystal meat jelly

Introduction:

"Frozen pork skin is a delicious cold dish. It's cheap, but its nutritional value is not low. Whether the skin jelly is transparent or not is directly related to the fat on the skin. Because fat in the stew process will make the soup cloudy. After the improvement of the method, the fat is removed, and the skin jelly is more perfect. "

Production steps:

Step 1: prepare meat skin, ginger, cooking wine and other materials.

Step 2: wash the skin and cook it in a cold water pan.

Step 3: after boiling water, add cooking wine to remove fishiness.

Step 4: cut the shredded ginger and put it into the pot.

Step 5: after the skin is boiled and discolored, remove and wash it.

Step 6: turn the skin over and cut off the fat on the back.

Step 7: cut the skin into small pieces, the smaller the better.

Step 8: dice the skin and put it into the soup pot.

Step 9: fill the soup pot with water.

Step 10: turn on the electric stew and start cooking.

Step 11: stew for 4 hours, then turn off the power and add salt to taste.

Step 12: put the cooked meat paste into a square flat bottom container and let cool.

Step 13: cool the skin of the meat to form a solid jelly.

Step 14: mix the soy sauce and vinegar into a dip, and slice the frozen meat skin.

Materials required:

Fresh pork skin: 350g

Ginger: moderate

Cooking wine: moderate

Soy sauce: moderate

Vinegar: right amount

Salt: right amount

Note: 1. It is best to choose thick skin to cook, collagen content is higher. 2. The fat on the skin should be removed, and the frozen skin will be more transparent. 3. The skin of the meat should be cooked first, then cut into small pieces after washing, and it is easier to boil. 4. Spicy food with heavy taste can be dipped in chili sauce.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Gai Bian Tian Ran Jiao Yuan Dan Bai Zhi Shui Jing Rou Pi Dong