Home-made pig skin jelly

1

When cleaning pig skin, add a little salt to the water to remove impurities on the surface of the pig skin; after the clean pig skin, use plucking forceps to pluck out the remaining pig hair

2

Put the washed pig skin into the pan, be sure to use cold water to put it in the pan, and cook it over high heat for 15 minutes to make the skin boil thoroughly, so that the oil can be easily scraped clean in the oily part below.

3

For blanched pig skin, scrape off the cooked fat meat and residual hair remaining on the skin. Otherwise, the oil of the fat meat will gradually dissolve into the soup and form small particles, which will affect the transparency of the skin jelly.

4

Cooked and washed pig skin: The greased pig skin is scraped off, put it in hot water added with 1 tablespoon edible alkali and 1 tablespoon vinegar, and rub it repeatedly several times to remove the residual oil residue during the scraping process. Cleaning with hot water can better remove the greasy skin of pig skin; the purpose of adding edible alkali is to wash away the residual oil on the meat skin; adding vinegar can remove the peculiar smell on the meat skin on the one hand, and on the other hand, the sourness of vinegar neutralizes the alkalinity to avoid nutrient loss.

5

Put the cleaned and greased pig skin into a hot water pot with ginger slices, green onions and cooking wine, open the cover and cook for about 3 to 4 minutes. (Pay attention to the following three points: A. Don't boil the water when boiling water, but add the pig skin when the water seems to be boiling or not, that is, the water rings. B. Do not cover the pot, as it will easily make the soup turbid. C. Add onions, ginger, and cooking wine to remove the peculiar smell and fishy smell of the meat skin and reveal the aroma of the meat skin)

6

The cooked pig skin should be cut into thin threads with a knife. The purpose of slicing is to increase the surface area of the meat skin, help absorb heat, and make the collagen protein in the meat skin fully soluble in the soup. Therefore, the thinner the shredded, the better.

7

Cooking shredded pig skin: Put the chopped shredded pig skin into the pan, add water 5 times the amount of pig skin (pig skin: water =1:5), and cook over low heat for about 2 hours.

8

Frozen skin jelly forming: Pour the cooked shredded pig skin together with the soup into a clean container, cool and place it in the refrigerator cold room to solidify it (never put it in the freezer, because the temperature is lower than 0 ° C will cause the meat skin juice to be frozen, and the water will be lost after freezing, making it impossible to form and losing the characteristic flavor of the meat skin jelly).

9

After the solidified jelly, invert it upside down on the chopping board, and use a knife to cut the jelly into small pieces of suitable size. When cutting the jelly, you should use a vibrating knife method: that is, press the jelly with your right hand and hold the knife with your left hand. Don't use a one-size-fits-all approach like cutting vegetables, which will easily break the jelly. Instead, you should press the blade of the vegetable against the jelly. On the surface of the jelly, shake and cut the kitchen knife down, so that the shape of the jelly is complete and not loose.

10

Seasonings: Mix Shanxi mature vinegar, mashed garlic, soy sauce, sesame oil, and coriander into a sauce, pour on the chopped jelly, and mix well.

1. Select large, flat pork skins with light color and minimal hair stubble; 2. Pay attention to the following three points in Step 7: A. When cooking the shredded pork skin, pay attention to heat control. Always maintain a gentle simmer, keeping the water hot but not at a rolling boil; specifically, 3/4 of the water surface should be bubbling while 1/4 remains calm throughout the process. If the heat is too high, the broth will not be clear and will easily become cloudy! B. During cooking, continuously skim off the foam floating on the surface of the broth with a small spoon; this also helps keep the broth clear. C. No seasonings need to be added during the entire process. If you wish to season it, turn off the heat after 2 hours and add a small amount of salt to taste. Do not put anything in except salt, including spices like star anise. This ensures the soup color is clear and not cloudy, and the finished pork skin aspic will be crystal clear.