Fresh meat jelly(xian xiang rou pi dong )

Fresh meat jelly

Introduction:

"Frozen meat skin is a kind of raw material of meat products with high protein content. Made from pigskin, it not only has good toughness, color, fragrance, taste and taste, but also has important physiological health care function for human skin, tendons, bones and hair. In winter, the preserved skin is boiled into jelly, and then soybeans are added. The combination of plant protein and animal protein is very nutritious. It's a very affordable cold dish. "

Production steps:

Step 1: prepare raw materials

Step 2: remove the hair from the pigskin, remove the remaining fat and oil, and cook it in a pot under cold water.

Step 3: take out the pigskin, boil the water in the pot again, put in the slightly boiled skin again, and cook for a while again.

Step 4: take another pot, put water in the pot, boil the water, put in the twice cooked skin, put in ginger, large ingredients, pepper, start to cook skin.

Step 5: when the skin is cooked to seven, take it out and chop it while it is hot.

Step 6: pour the chopped skin back into the pot, add soy sauce, cook the soybeans, continue to cook until thick, pour in the basin, cool and then freeze.

Materials required:

Pork skin: 400g

Cooked soybeans: 100g

Big material: several pieces

Chinese prickly ash: Several

Ginger slices: right amount

Soy sauce: right amount

Note: 1, be sure to remove the fat and oil on the skin of the meat; 2, repeatedly cook the skin of the meat twice, in order to remove the oil in the soup; 3, in the process of cooking frozen meat, no salt, salty is not good for freezing. 4. When eating, add your favorite condiment.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Xiang Rou Pi Dong