Cold pork skin jelly(liang ban zhu pi dong )

Cold pork skin jelly

Introduction:

"This pigskin has been preserved for half a year, just for the purpose of making jelly. I really like the smooth taste and transparent appearance of pigskin."

Production steps:

Step 1: first prepare the pigskin and clean it.

Step 2: put the pig skin in the soup pot and bring it to a boil. Turn off the heat for about 3 or 4 minutes. When it is not hot, remove the pig skin and pour out the water.

Step 3: use a knife to remove the excess fat from the skin and skin, and pull out a small amount of pig hair

Step 4: cut the cleaned pig skin into shreds, and prepare ginger slices, an orange peel and two star anise.

Step 5: put the materials in the prepared "4" into the soup pot together, pour about five times the water of the pig skin, bring it to a boil over high fire, change it to a low fire, continue to cook for about half an hour, and let it cool to make a transparent pig skin jelly.

Step 6: cut pig skin into small pieces, mince garlic and coriander, and mince garlic

Step 7: put the cut ingredients together in the basin, pour in the right amount of seasoning, mix well and put on the plate.

Materials required:

Pigskin: right amount

Garlic sprouts: right amount

Orange peel: right amount

Garlic: right amount

Coriander: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Vinegar: right amount

Salt: right amount

Points for attention: the brighter the skin, the cleaner it will boil.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Liang Ban Zhu Pi Dong