Homemade thaw

By VicentaLakin

Homemade thaw
MY COOKING SKILLS WERE ORIGINALLY DERIVED FROM TWO FAMILIES, ONE FROM THE MOTHER WHO GAVE BIRTH TO ME AND THE OTHER FROM THE HUSBAND WHO STARTED A NEW LIFE. SO, I'LL CALL MY GROCERIES AND VEGGIES LATER ON, AND ADD A SIDELINE. IT'S A DISH I LEARNED FROM MY PARENTS. THEY'RE ALL GROCERIES, BUT THEY DON'T PLAY IN THE WORLD, OR THEY HAVE TO SEND OUT RECIPES. EVERY WINTER, THIS IS A DELICIOUS AND PLENTIFUL COCOON ON THE TABLE, AND IT'S GOOD TO EAT, AND IT'S A LOT OF GLUED PROTEIN, AND IT'S DEFINITELY A COCOON。

Recipe Recommendations

  • pork skin 300g
  • garlic 1 piece
  • cooking wine 30g
  • ginger 20g
  • salt 6G
  • soy sauce 5g
  • vinegar 3g
  • MSG a little
  • sugar 5g
  • sesame oil 5g

Steps for Homemade thaw

  • Make Homemade thaw step 0
    1
    Pick a good skin, wash it with warm water, spare. ♪ The skin is thick and white ♪
  • Make Homemade thaw step 1
    2
    When the skin is washed, put it in the pot, and cold water starts cooking. The pig's skin is cooked to shape the pig's skin and to facilitate the steps below to shave and pull pig's hair。
  • Make Homemade thaw step 2
    3
    When the skin changes, you add a little wine to the smell of the skin。
  • Make Homemade thaw step 3
    4
    A little bit more ginger, and a little more ginger。
  • Make Homemade thaw step 4
    5
    Scratch the skin with heat, spread it on the plate, prepare to pick up the fat, scrape it down a little bit along the edge of the skin, shave it, otherwise it affects the taste。
  • Make Homemade thaw step 5
    6
    Once you've shaved the fat, you're about to start the hardest work, pulling the hair off the pig's skin. One of the hairs on the pig's skin is pulled off with an eyebrow clip, and the process is careful, or it affects the taste of the food。
  • Make Homemade thaw step 6
    7
    The skin of the pig after the hair is removed in the warm water, the skin of the pig begins to be cut, the skin of the pig begins to be sliced with a knife, then the skin of the pig is cut to pieces, the skin of the pig can be boiled easily, and the glued protein will be boiled more quickly。
  • Make Homemade thaw step 7
    8
    Look, cut the pig skin。
  • Make Homemade thaw step 8
    9
    The hog skin cut down into the pot and the cold water began to boil. The ratio of water and meat skin was 6:1 and I added 1.8 litres。
  • Make Homemade thaw step 9
    10
    The pig's skin boiled to white, the flesh's sore, it feels so thick, you add salt, it'll turn off the fire. I spent two hours on electric rice。
  • Make Homemade thaw step 10
    11
    First you pour the top soup into the bowl, then you cool it down for half an hour。
  • Make Homemade thaw step 11
    12
    And then pour the rest of the fleshy soup into the bowl
  • Make Homemade thaw step 12
    13
    Look, three bowls, two bowls of fresh soup, one bowl of flesh skin。
  • Make Homemade thaw step 13
    14
    It cooled one night, and the next day it was frozen. Look, I fell on the plate with the crystal freeze and the skin freeze。
  • Make Homemade thaw step 14
    15
    Cut the two freezes and set them up. It's the kind with flesh skin。
  • Make Homemade thaw step 15
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    It's crystal cold, isn't it
  • Make Homemade thaw step 16
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    Next thing you know, there's garlic。
  • Make Homemade thaw step 17
    18
    Cutting through the middle of the garlic with a knife。
  • Make Homemade thaw step 18
    19
    Scattered garlic along the section, flattening, rolling from the head, like this。
  • Make Homemade thaw step 19
    20
    Rolled garlic on the board and start cutting
  • Make Homemade thaw step 20
    21
    Put the garlic on the lid and start the juice。
  • Make Homemade thaw step 21
    22
    Scrambling, vinegar, sugar, smelt in small bowls, then thawing on the skin, and finally fragrance. It's tundra
  • Make Homemade thaw step 22
    23
    Here's the crystal
  • Make Homemade thaw step 23
    24
    FINALLY, A CLOSE-UP. LOOK, DOES IT LOOK LIKE Q-Q-Q-O-Q-O-R-O-R

    • Homemade thaw Make Tips

    1. Be sure to choose good-quality thick pork skin, so the resulting aspic looks good and tastes delicious. 2. Cutting the pork skin into small cubes after boiling makes it cook faster, and the soup will look better and be thicker. 3. You can cook the pork skin on the stove or in a rice cooker; I personally prefer the rice cooker as it prevents it from drying out easily and retains the soup's moisture. 4. I learned the method of cutting garlic from the elders in my husband's family; the garlic strips cut this way are very fragrant and absorb flavors easily. 5. The ratio of water to pork skin is 6:1, and should not exceed 7:1 at most; otherwise, the soup won't be thick enough to set into jelly.

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