Tips:
First, it is best to choose local pig skin, which is thick and tender; or try to choose the skin on the pig's back)
Second, pig neck and pig belly are not suitable for making pig skin jelly;
If you can't buy pig skin for a while and want to make it yourself, you can keep the skin every time you buy it, wash it and store it in the freezer, and collect a certain amount before making it.
pig skin jelly
By FloyBailey
Steps for pig skin jelly
1
Wash the pig skin, scrape off the long hair, and try to remove subcutaneous fat.
2
Add water to boil the meat skin until it is cooked. Add enough water to cover the meat skin. It takes 40 minutes for my electric pressure cooker at home. If I cook it over the stove, I need to use a low heat for about 1 hour.
3
When the time is up, poke it with your chopsticks to see if it is rotten. If it is hard, you have to go back to the pot before cooking!
4
Wash it with clean water... Note: After removing the meat skin, don't use the pot of water. This naturally removes the pig smell.
5
Wash your hands and remove excess subcutaneous fat. It is very easy to remove at this time. Check again for hair.
6
Like this skin, the surface is smooth, but the back side is long and numerous, so it is impossible to take it.
7
The most beautiful meat skin in this pot!
8
After sorting, the next step is to cut the meat skin into small pieces and put it in a blender to beat; if not, you can cut it manually, and cut it into thin small tints!
9
It looks like it's smashed into an oar!
10
It's so pure milky white. At this point, you can actually heat it and drink it. This is the cheapest and most beautiful product in the world!
11
Play back what was left out!
12
Pour all the beaten meat skins into the pan, put them on the fire and bring them to a boil. At this time, heat them on high heat, skim off the dirt bubbles on them, and then turn them to medium heat.
13
Over medium heat, turn off the heat about 3-5 minutes after boiling. The bubbles at this time are smaller and thicker, so that they can be formed into a paste later, otherwise it will be too thin and the jelly will be too light and has no toughness.
14
Operate carefully and use a container that has been washed and dried beforehand. Use a sifting container to pass it over, so that you can separate the flesh and skin residue. The meat jelly formed in this step is the most beautiful. Of course, the sifting step can also be avoided and separated with a knife after forming.
15
The contents of the bottom of the pot.
16
This is a beautiful first-class product.
17
This is second-class quality.
18
This is a third-class product and is very chewy.
19
Let cool and cut into pieces! It takes more than two hours to cool naturally. If it cools, you can put it in the refrigerator and freezer, which is faster.
20
What delicious jelly! How do you want to eat it?
21
The container of a 1.5L baking tray is the most hawking one.
22
Group photo of second and third class products.
23
Let's take a close-up of it at its purest time!·
24
Eat it however you want, just two words: "delicious"! Sesame oil and soy sauce are excellent ingredients, so that you can eat the purest taste of the jelly...
25
It's beautiful and delicious! When ketchup comes, my son will come and grab the land;
26
Beautiful!…pig skin jelly Make Tips
The best way to remove the fur of the meat is to, Dang... I use a razor that my husband doesn't use, but Gillette's knife is very powerful; the knife is not sharp enough, and the fat can't be cleaned for a while. It's okay, just process it after cooking it...