How to make skin jelly at home?

According to different colors, pig skin jelly can be divided into two types: soy sauce-colored skin jelly boiled with soy sauce and crystal clear pig skin jelly without soy sauce. I have shared soy sauce-colored pork rind jelly before. Today we will talk about the original color rind jelly without soy sauce. The original color skin jelly pays more attention to details in its production. It not only looks crystal clear, but also tastes refreshing and not greasy. When making skin jelly, if you want it to be crystal clear and not greasy, you must remember the "four washes". What exactly do these four washes refer to? Look carefully, everyone.

Boil jelly

Ingredients: appropriate amount of pig skin, half a green onion, 1 small piece of ginger, appropriate amount of cooking wine, 2 star anise, and a little salt.

Specific methods:

1. The pork skin I used was picked out by the store when I bought the pork. The store was too busy and the skin was picked in an extremely unprofessional way, leaving streaks on the skin. A lot of meat. When you buy pork skin, you can choose one with meat or less oil on it, which will make it easier to make skin jelly later.

2. After cleaning the meat skin, put it in the pot with cold water, add an appropriate amount of cooking wine, and cook for seven or eight minutes. The washing here is not included in the “four washings” we are talking about.

3. After seven or eight minutes, the skin of the meat will basically change color. Take it out and let it dry until it is no longer hot.

4. Then turn the outside of the meat skin down and the inside of the skin up. Pick up a knife and form an angle with the meat skin that you think is suitable. Starting from one end, slice off the fat and grease on the meat skin. Be patient and be safe here.

5. After cleaning up the large area of ??fat, further cleaning is required. Similarly, the knife and the meat skin form a small angle, hold the meat skin with one hand, and gently scrape the oil on the meat skin in one direction, scraping as much oil as possible. This is the key to keeping the meat jelly fresh and not greasy. In fact, everyone who cooks knows this step. In addition, if there are fine hairs on the skin, you need to use tweezers to remove them.

6. Then cut the meat skin into thin strands of even thickness. After the meat skin is cut into thin strips, the next step is what we call "four washings". The purpose of the four washings is to clean the grease on the meat skin.

7. Put the scraped meat skin into a basin, add an appropriate amount of hot water (cannot use cold water, the oil will solidify and cannot be washed clean), and wash the meat skin with both hands. As you can see, the water after the first wash is milky white, indicating a lot of grease.

8. Pour out the water and repeat the previous step until you wash it for the fourth time. You can see that the water in the basin is basically clear. This process is what we call "four washes". Remember to use hot water.

9. Put the cut shredded pork skin into a cooking pot, add 2 times the normal temperature water of the shredded pork skin, add onion segments, ginger slices, star anise and an appropriate amount of salt, bring to a boil over high heat, then reduce to low heat, and simmer for half an hour. Just about.

10. After turning off the heat, pick out the green onion, ginger and anise, and then pour it into a container that can be easily inverted. If possible, just put it outside to freeze and form. If there are no natural conditions, just put it Let cool and refrigerate to take shape. In fact, during this season, friends from the north can put it outdoors or in the refrigerator, and friends from the south may have no problem putting it indoors.

11. After shaping, turn it upside down, slice it, arrange it on a plate, and pour in seasonings. It will be an excellent dish for drinking, full of collagen. 1. After cooking the meat skin until it changes color, scrape the oil, pluck the hair, and wash away the oil with hot water, then add seasonings and cook. When boiling the jelly, the fire should not be too high, otherwise the soup will turn white and unclear.

12. If you want to make soy sauce-colored skin jelly, just add an appropriate amount of soy sauce when cooking.