Meat skin jelly(mei rong jia pin rou pi dong )

Meat skin jelly

Introduction:

"It's dry in spring. I have super dry skin. Now my hands are as dry as radishes. The middle of my left middle finger is cracked. I must add more collagen! This kind of jelly went back to work once. It took a short time to cook for the first time, but it didn't take shape. It went back to the pot again, but it was still a little soft! "

Production steps:

Step 1: skin together

Step 2: scrape off some grease with a knife

Step 3: put water in the pot, put the skin in and cook until it changes color. Remove (about two minutes)

Step 4: wash the cooked skin with cold water, continue to scrape the grease with a knife, and carefully pull out the pig hair on the skin with an eyebrow pulling clip

Step 5: Processed skin

Step 6: cut into small pieces

Step 7: put water into the pot, put in all the seasonings, remove all the seasonings after 5 minutes, and continue to cook for about 40 minutes (the amount of water should be 2-2.5 times of the skin of the meat)

Step 8: pour into the fresh-keeping box and refrigerate after cooling

Step 9: formed jelly

Step 10: it's a little soft. You should cook more next time (the specific time can be adjusted according to the amount of materials)

Materials required:

Skin: one piece

Water: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Ginger: right amount

Tangerine peel: appropriate amount

Cinnamon: moderate

Note: the ratio of jelly and water is very important. If there is more water, the cooking time will be prolonged. The less the soup is collected, the more Q the jelly will be made. I cook for a short time, so the finished product is soft.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Rong Jia Pin Rou Pi Dong