How to make the most delicious pork rind jelly that is so chewy and chewy?

I remember when I was a child, every Chinese New Year, my father would always make some pig skin jelly to entertain relatives who came around during the Chinese New Year.

Peanuts are always added to the pork rind jelly made by my father. The pig rind jelly is cooked the first day, left in the kitchen overnight, and can be eaten the next day. When eating, just cut into thin slices and drizzle with sesame oil.

In fact, making pork rind jelly is not complicated, it just takes time to simmer slowly.

In the past, when eating pig skin jelly, I just wanted to pick out the peanuts inside and eat it, because I didn’t know that pig skin could be used for beauty. Of course, there was no need for beauty at that time.

It’s different now. We’re at an age where we need to take care of ourselves. How can we not eat more of something like pig skin jelly, which is both nourishing and beautifying and affordable? It’s always cheaper than eating donkey-hide gelatin.

The focus of making pig skin jelly is the processing and cooking of pig skin. The following is a detailed description of the preparation method of pig skin jelly.

Ingredients: About 250 grams of pig skin, appropriate amount of onion, ginger, pepper and star anise

The first step is to wash the pig skin and put it into the pot, add a few slices of ginger, add an appropriate amount of water and cook until The water is boiling. Then take out the pig skin, remove the hair, remove the excess fat with a knife, and then cut it into thin strips.

The second step is to pour the cut pork skin into the pot, add onions, ginger, pepper, star anise, and pour an appropriate amount of cold water into the pot (I made more than half a bowl of these pig skins, add 3 and a half bowls of cold water). After the water boils, pour a small amount of soy sauce for coloring (if you want to make transparent pork skin jelly, there is no need to color it), and add an appropriate amount of salt.

If you want to make it richer, you can also add some soaked soybeans or peanuts to cook together.

The third step is to reduce the heat to low and simmer slowly for about 1 hour. Finally, pick out the seasonings before taking it out of the pot. The stew I stewed ended up being less than 1 bowl.

After it cools down, put it in the refrigerator for half a day or one night and then you can eat it.

When eating, chop some chili pepper and minced garlic as a dipping sauce. The soft elasticity of the frozen pork skin has a spicy and sour taste.

The nutritional value of pig skin jelly is very high. It is rich in collagen. Eating more of it can remove wrinkles and make the skin plump and elastic. It is a rare beauty product for women.

Pork skin jelly is usually used to make cold dishes, and it is an excellent drink for men.