Corn skin jelly(yu mi rou pi dong )

Corn skin jelly

Introduction:

"Before I made bacon, I saved the skin because I didn't want the skin. Unexpectedly, I made it three or four times and saved a lot of pig skin, almost a kilo! So I remember to make meat jelly! My husband is from the north. He likes to eat some cold dishes in winter. He likes to have a sip of cold dishes! He likes it very much. It's delicious to eat it with some raw garlic and pepper! "

Production steps:

Step 1: wash the pigskin and remove the hair;

Step 2: boil in cold water and blanch for about three minutes;

Step 3: take it up, drain and scrape the fat with a knife;

Step 4: This is the scraped pig skin. It took almost half an hour;

Step 5: then cut the pigskin into strips;

Step 6: prepare cinnamon, star anise, fragrant leaves and scallion;

Step 7: put water into the pot, about twice the amount of pig skin; add 6 ingredients, and add 1 tablespoon of soy sauce;

Step 8: cut the pig skin, boil it in low heat for about 40 minutes;

Step 9: when the pig skin is ready to be frozen, prepare the ingredients, peel and dice the carrots;

Step 10: remove the corn from the corn cob and scatter it;

Step 11: put diced carrots and corn kernels in the pot and cook for about 3 minutes!

Step 12: pour the frozen pigskin into a heat-resistant container while it is hot, cool it and store it in the refrigerator! Take out diced or sliced food can be!

Materials required:

Pig skin: 500g

Moderate amount: carrot

Corn: moderate

Scallion: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Cinnamon: moderate

Soy sauce: moderate

Note: the dip of skin jelly can be as you like, my is to add a little old Ganma, pepper, soy sauce, vinegar, garlic, coriander, mix well!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Mi Rou Pi Dong