Double-coloured leather
By VicentaLakin
From childhood to the old classic cold, pig-skin freezing. When I was a kid, when I was a kid, my mom used to cook a big pot of pig skin and make ice. When you're in the middle of New Year's, you'll be able to make all kinds of thaws, colours, vegetables and so many, and we'll always eat and say, "Beautiful wrinkles, you know, when you're young and you're not wrinkled." It's a double-coloured practice today, but it's similar to the old Peking soy sauce. When you learn it, you can add soybeans, carrots, mussels or bean drys
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Double-coloured leather
1
Prepare the pig skin. Clean it up
2
Water in the pot, pig skin. The water's boiled for about 10 minutes
3
Scratch the skin and scrape the fat on the skin with a knife. To pig hair
4
Cut the pig's skin, add a spoon of salt and soda, wash it repeatedly, and go further. Then wash it with warm water. Do it again
5
Put pig skins in the pot, and about six to seven times the water
6
Onion ginger. The fire broke out and the fire slowly lasted about 1.5 hours。
7
It'll be about two hours before the gelatins come out
8
Get some of it, get some of it, put it in the freezer, and in a few hours it'll coagulate
9
Add another part of the white one and keep it cooled until it's condensed
10
Pour it out
11
Cut
12
LoadDouble-coloured leather Make Tips
If the white part is slightly condensed before it goes down, it can heat it slightly for one or two minutes, dry it and pour it over the black。