How to make pig skin jelly

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  1.Wash the tangerine peel in advance and soak it in warm water until soft.Use a knife to scrape off the white coating inside the tangerine peel.

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  2. Wash the pig skin and put it in the pot with cold water.Cook until the pig skin changes color and rolls up.

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  3. Take it out and clean it, scrape off the white grease and pull out the pig hair; this step is very important Patience is required.

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  4.Cut it into the shape you like, either into small squares or long strips.

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  5.Put cold water into the pot again, pour in the cut pork skin, and continue to cook for 3 minutes.Remove and rinse; "For fear of trouble, this step can be omitted.Personally, I think the skin will have less oil after cooking it twice."

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  6.Put the pig skin, scallions, ginger, grass fruits and processed tangerine peel into the pot and bring to a boil over high heat.

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  7.After boiling, any foam on the surface must be wiped off.

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  8. Make sure that the scum is completely removed, and then fish out the tangerine peel.

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  9. Bring to a boil over high heat, then reduce to low heat and simmer slowly for about 1 hour, add a little raw material Add salt and continue cooking for a while.

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  10. Remove the grass fruit, scallions and ginger and turn off the heat.

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  11.Pour the pork skin and soup into the crisper, cool and put it in the refrigerator 2 More than an hour (if you don’t like eating pork rinds, you can take out the pork rinds together after cooking, leaving only the soup to cool)

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  12.Use a knife to draw a circle around the edge of the container, buckle it upside down, and tap it a few times, and the skin will fall off automatically.

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  13. Slice and eat; you can add garlic paste, soy sauce, mature vinegar, sesame oil, spicy oil and other dipping sauces.