&"Pure" pig skin jelly(zui chun zhu pi dong )

&"Pure" pig skin jelly

Introduction:

"Tips: first, it's better to choose native pig skin, which is thick and tender; or try to choose the skin on the back of the pig.) second, the neck and belly of the pig are not suitable for making frozen pig skin. If you can't buy the skin for a while and want to make it yourself, you can keep the skin every time you buy the meat with skin, wash it and store it in the freezing room, and then collect enough to make it."

Production steps:

Step 1: wash the pigskin, scrape off the long hair and remove the subcutaneous fat as much as possible.

Step 2: add enough water to boil the skin.
My household electric pressure cooker takes 40 minutes. If it is cooked over a low heat, it takes about 1 hour.

Step 3: when it's time, poke it with chopsticks to see if it's rotten. If it's hard, you have to go back to the pot and cook it again!

Step 4: wash with clean water
Note: after taking out the skin, do not use the water.
This is a natural way to get rid of the pig smell.

Step 5: wash your hands to remove excess subcutaneous fat. It's very easy to remove the excess subcutaneous fat. Then check if there is hair.

Step 6: like this skin, the surface is smooth, but the pig hair on the reverse side is long and numerous, so you can't have it.

Step 7: the most beautiful skin of this pot!

Step 8: after finishing, the next step is to cut the skin into small pieces, put it into the blender and beat it; < br > if not, you can cut it by hand, cut it into small dices!

Step 9: break into oars!

Step 10: good pure milk white, to this step, in fact, you can heat drinking, this is the world's cheapest best beauty!

Step 11: play back the forgotten thing!

Step 12: pour all the broken meat paddles into the pot, put on the fire and boil them. At this time, heat them with high fire, discard the dirty bubbles on them, and then turn to medium fire.

Step 13: medium heat. Turn off the heat about 3-5 minutes after boiling. At this time, the bubbles are smaller and thicker, so that they can be made into paste later. Otherwise, the jelly is too thin and light, and has no toughness.

Step 14: handle with care, using a container that has been washed and dried in advance.
Use a container that can be sifted for a while, so as to separate the skin and meat dregs. The jelly formed in this step is the most beautiful.

Of course, you can also save the screening step, and use a knife to separate after molding.

Step 15: the contents of the bottom of the pot.

Step 16: This is the most beautiful first-class product.

Step 17: This is second class.

Step 18: This is a third class product. It's very chewy.

Step 19: cool and cut into pieces!

It takes more than two hours to cool naturally. If it's cold, you can put it in the refrigerator. It's faster.

Step 20: delicious jelly! How would you like to eat it?

Step 21: the container of 1.5L baking tray, which is the most popular.

Step 22: group photo of the second and third class products.

Step 23: a close-up, the purest look! ·

Step 24: eat as you like, which means "delicious"!

Sesame oil and soy sauce are excellent ingredients, so that you can taste the purest flavor of jelly

Step 25: good looking and delicious!

When ketchup comes, my son will come to grab the land;

Step 26: beauty

Materials required:

Fresh upper pigskin: about 500-800g

Note: to the skin hair, the best way is, Dangdang Awesome husband's knife, Gillette's knife is very powerful; knife is not enough, fat is not clean at once, never mind. After cooking, it will be processed.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Zui Chun Zhu Pi Dong