Garlic ginger jelly(suan xiang jiang zhi shui jing pi dong )

Garlic ginger jelly

Introduction:

"Every time we eat meat in our house, there is no one to eat the skin, so my mother always put the skin in a plastic bag in the freezer. As time goes on, it's a pity to lose it. Later, every once in a while, my mother made them into jelly, which became a hot dish this time. In particular, with the taste of ginger and garlic, it is hot and sour. Now I'm out alone, and I'm learning from my mother to make jelly. That's the smell. "

Production steps:

Materials required:

Pigskin: right amount

Star anise: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

White vinegar: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: right amount

Zanthoxylum oil: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: garlic

Chinese PinYin : Suan Xiang Jiang Zhi Shui Jing Pi Dong