The method of making cold meat skin jelly

Health benefits

Pig Skin: Protecting the Nervous System

Ingredients and materials

500g pigskin

10 grams of cooking wine

Old draw 10 grams

8 grams of salt

One scallion

3 slices of ginger

3 large materials

Cold mix: 60g vinegar

2.5 grams of sesame oil

Scallion and cucumber shreds in moderation

The method of making cold meat skin jelly

1. Wash the pigskin and put it in a pot to boil. Cook for two minutes and turn off the heat.

2. Take it out and divide it into several pieces with a knife, then use tweezers to clean the hairy areas on top.

3. Clean thoroughly, add water, scallions, 3 slices of ginger, and 10 grams of cooking wine to a pot, bring to a boil, and turn off the heat after boiling for 15 minutes.

4. Cut it into small pieces like this, don't cut it too finely, that's enough.

5. Wash with warm water 4 times to remove the oil on top, so that it tastes delicious and is not greasy.

6. Put it in the pot and add 2500 grams of water.

7. Add 10 grams of dark soy sauce, three large ingredients, and 8 grams of salt. Bring to a boil, use a spoon to remove the excess powder from the top, and simmer on low heat for one and a half hours. Turn off the heat.

8. The meat skin is frozen and cooked.

9. Put the meat skin and soup evenly into a fresh-keeping box, cool it down, and refrigerate it. After three hours, the frozen meat skin will be ready to eat.

10. This is a frozen meat skin that has been refrigerated and solidified, which is particularly hard and solid.

11. The sliced meat skin jelly has a chewy texture and is particularly delicious.

12. Slice and put on a plate. Cut an appropriate amount of cucumber shreds and scallion shreds on top. Mix 60 grams of sweet vinegar and 2.5 grams of sesame oil to make a sauce and put it inside. A refreshing Chinese New Year's cold dish with meat skin jelly is ready.

Tips

When making superfoods, do not cut the meat skin pieces too finely. Add salt according to your preferred taste and evenly place them in a fresh-keeping box. This is also a key step. Uneven distribution can result in less meat skin jelly and more soup. There is no chewy feeling in the mouth. When mixing cold, add vinegar and sesame oil according to your own amount. If you like spicy food, you can add an appropriate amount of chili oil according to your taste. One pound of meat skin can make three boxes of meat skin jelly. This is something I remind everyone to pay attention to.

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