Pig skin jelly(zhu pi dong )

Pig skin jelly

Introduction:

"Pigskin jelly is not only a delicacy with wine, but also can moisten the skin, help development, stop bleeding, nourish yin and deficiency, clear away heat and throat; regular consumption of pigskin jelly has the effect of delaying aging and anti-cancer. Because pig skin contains a lot of collagen, can slow down the body cell aging

Production steps:

Step 1: 500g pigskin

Step 2: put the pigskin into the boiling water pot and cook for 5 minutes. Remove and cool it.

Step 3: scrape off the stolen goods on the surface of the pig skin with a kitchen knife and clean the white meat inside.

Step 4: cut the filament

Step 5: put the pig skin into the basin, add the edible alkali noodles and rub them repeatedly to remove the residual fat, then wash the fat and alkali with warm water to drain the water; then put the refined salt and rub it with hands to further remove the residual fat, clean it with warm water to ensure that there is no alkali and salt residue, and control the dry water for standby.

Step 6: shred pig skin

Step 7: heat the pan, add 1000 ml of water, add chopped pig skin and cooking wine, bring to a boil, skim the foam, turn the heat down and boil for 90 minutes, turn off the heat.

Step 8: pour the jelly juice into the mold or basin to cool, put it in the refrigerator's fresh-keeping room for 4 hours, and then slice it into a plate.

Step 9: half of the finished pig skin jelly is crystal clear, half of the broken pig skin is arranged in order, like a solid foundation, carrying the white jade like pig skin jelly. The jelly is smooth, soft, tough and chewy. It is a delicacy with wine.

Materials required:

Pigskin: 500g

Water: 1000 ml

Minced garlic: 20g

Soy sauce: 25g

Ordinary soy sauce: 20g

MSG: 0.2 TSP

Cooking wine: 1 tbsp

Note: usually boil pig skin jelly, the ratio of pig skin and water is 1:1, boiling time is 40 minutes; and I doubled the amount of water, time increased by 50 minutes. The purpose of this is to skim off the residual fat floating on it at any time, so as to make the jelly more transparent and tenacious, and the jelly is not old; the taste is soft and smooth, and chewy.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Zhu Pi Dong