five-spice jelly
By IsaiTillman
The recipe for this five-spice jelly comes from my friend "Love Eat De Fat". He makes it very well and the recipe is not too complicated, so I came to try it myself. It's a good dish with wine!
Recipe Recommendations
- pigskin appropriate amount
- tangerine peel appropriate amount
- peppercorns appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- nutmeg appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- beautiful fresh appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- white granulated sugar appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for five-spice jelly
1
First blanch the pig skin in water, then rinse it with cold water, and use tweezers to peel the skin and top the remaining pig hair.
2
Then cut the pig skin into small pieces.
3
Put tangerine peel, pepper, star anise, cinnamon, nutmeg, onion, and slices of ginger in slices.
4
Heat the pan with oil, add the pig skin and stir-fry until the oil comes out.
5
Add white sugar and continue to stir until sugar color is added.
6
Then add soy sauce, soy sauce, oyster sauce, delicious fresh, salt, five-spice powder, water (before the pig skin), spring onion segments, and ginger slices, and bring to a boil over high heat.
7
Transfer to an electric pressure cooker and press for an hour.
8
After cooking, put it into a container and let it cool, then place it in the refrigerator to refrigerate.
9
The next day, the jelly is cold and can be eaten after being cut into slices. It tastes good. When eating, you can add some vinegar and sesame oil and mix well.