The recipe for pig skin jelly

Health benefits

Pig skin: protecting the nervous system

Octagonal: regulating qi, relieving pain, dispelling cold

Ingredients

Pig skin 380g

15 grams of scallions

Two large slices of ginger

15 grams of cooking wine

Three star anise

1 gram of alkaline surface

The recipe for pig skin jelly

1. First, provide the finished product drawing.

2. The meat skin that is usually saved up when eating meat, remove the fat and cook for a few minutes, then cut it into strips and put it in the refrigerator for freezing. This is thawed pig skin taken out of the refrigerator.

3. Heat an appropriate amount of water in the pot.

4. After boiling, pour in pig skin and cook for 2 minutes.

5. Take out the pig skin and put it into a basin, then add one gram of alkaline noodles.

6. Continuously rub the skin with both hands and use alkaline noodles to remove the oil from the pigskin. The washed water has turned white.

7. Wash several times until the water is clear.

8. Remove pig skin and set aside.

9. Pour the pig skin into the pressure cooker and add 850 grams of water.

10. Prepare scallions, ginger slices, and star anise.

11. Put the scallions, ginger, and star anise into a pressure cooker.

12. Cook the tendon in the cooking mode for 40 minutes, then press it in the cooking mode for 15 minutes.

13. After venting the pressure cooker, open the lid and pick out the seasoning.

14. The meat skin has become soft and rotten, and the soup is thick.

15. Take a clean and waterless glass baking tray.

16. Pour in pig skin soup, cover with cling film, and refrigerate for at least three hours.

17. Take out the baking tray, the jelly solidifies well.

18. Cut a piece of jelly, then shake the knife to cut horizontally, and you will cut small pieces of jelly with texture.

19. Swinging the plate, the jelly for bouncing the tendons is ready!

Tips

1. When eating meat on weekdays, don't throw away pig skin. Over time, accumulate some and you can make Q-shaped jelly to eat.

2. Pig skin must be scraped off to remove oil, and it must be scraped clean. It is necessary to wash it with alkaline solution several times to remove the oil.

3. The water used to cook pig skin should not be too much. If there is too much water, the skin will be frozen and tender, not bouncy, and the taste will not be good.

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