Pressure cooker jelly
This is my mother-in-law's work. It was definitely original and I helped publish it. I named it "Zhang's jelly". The sauce beef made by my mother-in-law is also a masterpiece. In the future, there will be "Zhang's" series launched one after another.
Recipe Recommendations
- pork skin appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- salt appropriate amount
Steps for Pressure cooker jelly
1
First soak the skin in cold water for 2 hours, soak it until soft, remove and wash it.2
Add cold water to the pressure cooker, uncovered, add a large piece of meat skin and cook for five minutes, take out the meat skin, and pour away the water.3
When drying until the skin is warm, use a knife to scrape both sides clean, especially the fat on the inside.4
Cut the meat skin into large strips and place it in a pressure cooker. Add 2-3 times the cold water of the meat skin into the pan, add appropriate amount of pepper, aniseed, spring onion, and ginger slices, cover, and hold the air pressure for 3 minutes.5
After the air valve completely exhausts, open the lid, remove the meat skin and chop it up, remove the seasoning from the pressure cooker, and skim off the oil slick.6
Return the minced meat skins to the pan and cook uncovered for 20-30 minutes, adding a little salt.7
Remove the oil slick with oil-absorbing paper, let it cool, place it in a container, and refrigerate it.
8
Take a look at the finished product.
9
Cut into slices, sprinkle with coriander, chop the garlic, add seafood soy sauce and sesame oil, mix well, and pour over the jelly. OK.Pressure cooker jelly Make Tips
You can also omit the salt, depending on personal taste.