corn skin jelly
I bought fat meat to fry it yesterday, but there was still the skin left unprocessed. Thinking about the meat jelly made by many comrades in gourmets, I will make it again. A bit of a failure, I put too much water in! I read a lot of logs saying that I put 5 times more water, but I used a pressure cooker to make it, and I still put a little less, but in the end it turned out that I still put too much water!
Recipe Recommendations
Steps for corn skin jelly
1
Pig skin, soak in water for two hours.
2
Wash and use eyebrow clips to remove hair, then use a knife to scrape off oil and dirt on both sides, and then wash for later use.
3
Pour cold water into the pan, boil the water and cook for 10 minutes.
4
Break the corn into grains and wash it, cut the ginger and pepper and put it in a feeding box.
5
The cooked skin is scraped off again with a knife to remove excess fat.
6
Wash and cut into small particles.
7
Put in the pressure cooker, add 4 times as much water (too much), and place the feed box.
8
After boiling over high heat, simmer over low heat for 20 minutes. Remove the air valve and add corn and cook for another 10 minutes.
9
Add salt, pour it into a crisper, and place it in the refrigerator overnight after room temperature.
10
Forming.