Health benefits
Pigskin: protects the nervous system
Coriander: enhances immunity, antioxidant, anti-cancer and prevents cancer
Vinegar: nourishes blood , low protein
Ingredients
Pork skin ( 300g ) | Cilantro ( One ) |
Garlic ( One clove ) | White wine ( Two drops ) |
Vinegar ( One tablespoon ) | Red pepper ( appropriate amount ) |
Salt ( 5 grams ) |
How to make crystal pig skin jelly
1.Soak the pig skin for three hours
2.Add cold water to the pot, put the pig skin in, bring it to a boil, then turn to medium heat and cook for another two minutes, take it out and put it in warm water
5.In the pot Change the water, boil it and put the pig skin in.You will see that the pig skin is already translucent.Boil for ten minutes and wash the pig skin again with warm water
6.Cleaned pig skin cuts Shape into silk, add three times the water of pig skin and boil
7.Place the float in the pot Skim off all the foam, add white wine, simmer for fifty minutes, add salt (you don’t need to add too much salt, you need to adjust the sauce when eating) and cook for another five minutes
8.Pour the cooked pork skin into a clean container, cool it and put it in the refrigerator overnight
9.After one night of refrigeration, the pig skin has become frozen.Tap the side of the container lightly to pour out the frozen pig skin
10.Slice the garlic, coriander, and red pepper into pieces according to your preference, and add vinegar to make the sauce.Pour it on the pork rind jelly, or eat it as a dip
11.Finished Picture p>
3.Clean the hair on the pig skin and use a knife to scrape off all the white parts inside
4. Change the water in the pot, boil it, add the pig skin and cook for ten minutes, take it out and put it in warm water, then clean the pig skin For the white part inside, scrape the surface of the pig skin with a knife
Tips
Production process It's a bit troublesome, but the pork rind jelly produced this way has no fishy smell and is really crystal clear! The key is "one soak, three boils, three cleanings".The first boil is to remove the pig hair and the fat inside.This time does not need to be too long, as long as the pig skin changes color.The last two times must be cooked enough*.
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