Crystal meat jelly

The key to making a good crystal jelly is: one bubble, two cooks and three cleans.
Use these three moves well, and you will be able to finish off the Master-level Crystal Skin Jelly.
1. A bubble: This is a step that is easy for everyone to ignore. The skin is used. Be sure to soak in water for two hours, which is conducive to the next scraping oil and hanging skin. The skin is less stiff and it is easier to operate.
2. First cleaning: Use a kitchen knife to scrape off the pig hair, grease, and dirt on the skin before it is put into the pot. The cleaner the grease is scraped, the clearer the soup will be cooked.
3. First cooking: Add water to the pan and add the meat skin. Cook for 10 minutes from the start of the pan, and cease fire
4. 2 Cleaning: Remove the cooked meat skin and wash it in warm water, then place it on the chopping board to scrape off the oil on the meat skin
5. Second boiling: Add water to the pot again and heat it up, put the meat skin in it, and cook for another 10 minutes
6. 3 Cleaning: Remove the meat skin and wash it in warm water, and thoroughly clean it again
7. Then cut into shreds and cook for about 1 hour to form a crystal clear meat jelly

This is a primary color jelly, which is white crystal jelly. When making jelly, the fat and oil on the meat skin must be removed completely. It is not only good for health, but also not greasy or greasy, which is the key to improving the taste. Cut the skin as thin as possible, the thinner the better the effect.

Meat jelly contains a lot of colloidal protein, which has certain protective effects on women's beauty and human heart.

Recipe Recommendations

pork skin appropriate amount
water appropriate amount
white sugar appropriate amount
vinegar appropriate amount
soy sauce appropriate amount
chili oil appropriate amount
garlic appropriate amount

salty and fresh
cook
an hour
ordinary

Steps for Crystal meat jelly

Prepare raw pork skins and clean them.

First soak the skin in clear water for more than two hours.

Remove the meat skin and wash it in warm water, then place it on the chopping board to scrape off the oil on the meat skin.

Add water to the pan and add the meat skin, and cook for 10 minutes from the beginning of the pan.

Remove the boiled meat skin and wash it in warm water, then place it on the chopping board to scrape off the oil on the meat skin.

Heat the pot with water again, put the meat skin in it, and cook for another 10 minutes.

Remove the skin and wash it in warm water, and thoroughly clean it again.

Cut the skin into thin strips.

Put it into the pan, add water 5 times the weight of the meat skin, bring it to a boil, skim off the floating foam on the surface, so that the pig skin jelly will be very transparent, turn to low heat and cook for about 1 hour.

After cooling and solidification, you can cut into slices and plate.