Crystal meat jelly(shui jing rou pi dong )

Crystal meat jelly

Introduction:

"Today's jelly may be due to the use of a non boiling pan. It's crystal clear and full of elasticity. It's better to cook in the afternoon, cover it and simmer for one night."

Production steps:

Step 1: clean the skin with clean water and cut it into small pieces.

Step 2: scrape both sides of the skin with a knife.

Step 3: add water to the pot and boil the pig skin until the skin is rolled out.

Step 4: cut into diced meat of the same size.

Step 5: inject a pot of fresh water and add diced pork skin.

Step 6: add all seasonings and boil for 20 minutes. After adding cooking wine and salt, stir well and leave the fire.

Step 7: cover and simmer overnight.

Step 8: OK, slice with serrated knife.

Step 9: serve on a plate, dip in garlic sauce and chili oil.

Materials required:

Skin: 500g

Onion: 2 segments

Cinnamon: 2 segments

Cooking wine: moderate

Ginger: 2 tablets

Large materials: 2

Fragrant leaves: 2 pieces

Salt: right amount

Note: 1, the degree of translucent skin jelly, depends on whether the fat is removed. So scrape off the fat as much as possible to make the jelly transparent and refreshing. 2. When buying skin, try to choose skin without black hair or red mark, which is easy to clean.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: other

Chinese PinYin : Shui Jing Rou Pi Dong