When I eat meat at home, I always peel off the skin. When I save too much, I make some meat jelly, which is a good thing for beauty.
Another main use for making meat jelly this time is to make soup dumplings. I like meat skin in meat jelly, but if you make soup dumplings, it's best not to have meat skin.
meat jelly
Recipe Recommendations
- pork skin 200g
- water 2000g
- cooking wine 15g
- salt a little
Steps for meat jelly
1
Wash the pork skin and cut it into small pieces.
2
Add water to the pan, bring to a boil, add the pork skin, roll the pig skin and fish out.
3
Use a knife to scrape off the fat inside. Put it in warm water and add a little alkali to rub. If there is hair on the skin, pick it off with tweezers.
4
Re-add a pot of water, boil, and remove the skin. Cook for a while, take out and chop into small dices. Of course, you can also cut it into cubes in the previous step, because it will be easier to cut if you cook it for a while.
5
Skim off any floating foam while cooking. Cook over low heat for two hours, pour into a small basin and leave overnight.
6
Pour in seafood soy sauce and you can eat it. If you like garlic sauce, add some mashed garlic.meat jelly Make Tips
The fat inside the skin must be washed clean. Cook over low heat, if using a pressure cooker, for half an hour.