Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

"Sliced meat is rich in collagen. MM who loves beauty should not miss it ~"

Production steps:

Step 1: wash the sliced meat, put it in boiling water and cook for 2 minutes until it is rolled up. Remove

Step 2: scrape the fat off the meat with a knife, which is very important. Then turn over the back of the skin and carefully scrape off the impurities with a knife. If there is any broken hair, stir it with fire. Then scrape off the residue with a knife and clean it

Step 3: dice

Step 4: bring to a boil, add Diced Pork, ginger and star anise

Step 5: pour in cooking wine, bring to a boil over high heat, turn to low heat, until the skin is soft and rotten, and the ratio of water to skin is basically 1:1, add salt to taste, turn off the heat, and pour into the container to cool

Step 6: do not take ginger slices and star anise, and refrigerate them in the refrigerator until they are completely congealed. I'll be ready for dinner in the morning. Of course, overnight is no problem

Step 7: take out the knife when eating, draw a circle around the knife and lift it from the side by hand

Step 8: cut into pieces, dip in sauce, sauce: soy sauce, vinegar, sesame oil, shallot, garlic, completely according to your own preferences.

Materials required:

Skin: right amount

Ginger: right amount

Star anise: right amount

Cooking wine: moderate

Salt: right amount

Note: the key to success or failure: 1. The cooking time should be long enough, you can also use the pressure cooker, fixed time 20 minutes. 2. I like the taste of chewing, the final ratio of cooked meat skin and water is 1:1, if you like soft, the ratio of meat skin and water is about 1:1.5, water can not be more, otherwise the jelly is not easy to shape, easy to loose, not strong.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Rou Pi Dong