Pigskin jelly(rou pi dong )

Pigskin jelly

Introduction:

"When you eat meat at home, you always peel off the skin. When you save more, you can make some jelly. It's good for your beauty. This time, there is another main use of meat jelly, which is to make soup pouches. I like to have skin in the jelly, but if you make soup pouches, you'd better not have skin. "

Production steps:

Step 1: wash the pork skin and cut it into small pieces.

Step 2: add water to the pot, bring to a boil, put the skin of the meat, roll the skin of the pig and pick it up.

Step 3: scrape off the fat in the inner layer with a knife. Then put it in warm water and rub it with a little alkali. If there is hair on the skin, use tweezers to remove it.

Step 4: refill a pot of water, boil and peel. Cook for a while, take out and cut dice. Of course, you can also dice in the last step, because it's better to cook for a while.

Step 5: skim the froth when cooking. After two hours of low heat boil, pour in a small basin and place overnight.

Step 6: pour Shanghai fresh soy sauce, you can eat it, like garlic sauce can add some garlic.

Materials required:

Pork skin: 200g

Water: 2000g

Cooking wine: 15g

Salt: a little

Note: the fat in the skin must be washed clean. Boil over low heat. If you use a pressure cooker, it will take half an hour.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Rou Pi Dong