Pig skin jelly(zhu pi dong )

Pig skin jelly

Introduction:

"Pigskin contains protein, fat and dermatan sulfate B, which has the functions of softening blood vessels, anticoagulation, promoting hematopoiesis, healing of skin damage and health care and beauty. The hematopoiesis function of its colloid is better than that of donkey hide gelatin. Regular eating can increase the content of heme and the number of white blood cells and the formation of anti thrombosis. Rich in collagen, eat more can wrinkle beauty. Summer high temperature, many friends may worry about making pig skin jelly is not easy to set. Here, Chenhuan suggests that in addition to refrigerating, you can also reduce the amount of soup for cooking pig skin, extend the stewing time, and let the colloid of pig skin fully integrate into the soup, so as to make it more solid. There are many ways to eat pig skin in the family, such as meat skin jelly, which can be eaten with meals or as snacks. Put the skin of meat and washed dried jujube into the pot, add appropriate amount of water, simmer slowly over low heat, add appropriate amount of rock sugar, and make jujube soup with skin of meat

Production steps:

Step 1: Reserve raw materials.

Step 2: add water to the pot, add ginger and green onion. Wash the pigskin, remove the remaining hair, and scrape the grease from the pigskin. After boiling, add the pigskin and cook for 2 minutes.

Step 3: cook well, take out and scrape off the remaining oil on the inner surface of pig skin again.

Step 4: clean it in clean water.

Step 5: cut into uniform filaments.

Step 6: clean with clean water after cutting.

Step 7: orange peel, green onion, ginger slice, star anise, fragrant leaves, water and sliced pig skin are put into a pressure cooker.

Step 8: soak wolfberry.

Step 9: about half an hour, when the pressure cooker is over, add a little salt and pickled wolfberry, and simmer for another 10 minutes.

Step 10: cool the stewed pig skin jelly and pour it into the container.

Step 11: refrigerate until frozen.

Step 12: take out the completely frozen pig skin jelly from the container. Cut it into pieces and put it on a plate. You can use it with your favorite dip.

Materials required:

Pig skin: 500g

Scallion: right amount

Ginger: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Orange peel: right amount

Salt: right amount

Note: high temperature in summer, many friends may worry about making pig skin jelly is not easy to set. Here, Chenhuan suggests that in addition to refrigerating, you can also reduce the amount of soup for cooking pig skin, extend the stewing time, and let the colloid of pig skin fully integrate into the soup, so as to make it more solid.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Pi Dong