Home-made pig skin jelly
By CaylaBogan
Ingredients: salt,pigskin,cooking wine,water,aniseed,geranyl,clove
Recipe Recommendations
Steps for Home-made pig skin jelly
1
First, we will deal with the pig skins. Most of the pig skins sold in supermarkets have been processed, but there are still many that need to be picked out one by one with small tweezers.2
Boil water, boil the water, add the pig skin and cook it for a while. After 3 minutes, remove the pig skin, so that the fat under the skin can be easily processed.3
After scraping the fat meat clean, rub the pig skin with alkali and vinegar to wash away a lot of oil.4
The clean pigskin cut into thin strips, and then cut into small pieces, boiled skin jelly to use tap water, pure water boil not shaped. The ratio of custard to water is 1:5, i.e. 5 bowls of water per bowl of custard.5
Add the jelly under cold water, add a small amount of salt, and the aniseed fragrant leaves and cloves cooking wine. Bring on high heat for 2 minutes to skim off the floating foam on the water surface. Be sure to skim it clean.6
Then simmer over low heat for 30-40 minutes, dip your hands in a little frozen water, dry slightly, clean and sticky to your hands, and you will be done.7
Remove the aniseed ingredients, cloves, leaves and other seasonings and pour them into the prepared container (it's better to have a box from Loco. I like to use square ones, so it's easy to cut when cutting), cool and put them in the refrigerator. You can take them out and eat them the next day.8
When eating, cut slices about 1 cm long, and then prepare the dipping of minced garlic and soy sauce.