Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Pork skin ( 1 pot ) | Clear water ( 5 pots ) |
Salt ( appropriate amount ) | Onion and ginger (appropriate amount) |
White wine ( a little ) | Panthoxylum bungeanum (a little) |
MSG ( A little ) |
Holiday salad - original juice How to make jelly skin
1.The purchased pork skin should be burned off the scattered pig hair, scraped off the grease, and cleaned.
2. Put the pig skin into the pot with cold water, add onions, ginger, White wine, simmer over low heat for 30 minutes, remove, rinse, and cut into thin strips.
3.Put the cut pig skin into a basin and place Add a little salt, rub it repeatedly, and then rinse it with warm water.
4.This is a small pot of pig rubbed twice with salt Skin.
5. Add 5 basins of water to the pot, put in the pork skin and cook Open and skim off the foam.
6. Add ginger slices and peppercorns and stew 1 over medium heat After about an hour, add salt and MSG to taste.Approximately two basins of water evaporate.In other words, 1 pot of pork skin can make 3 pots of skin jelly.
7.Pour into the basin, pick out the peppercorns and ginger slices, Leave it overnight.
8.The tendons are translucent.If you like the emphasis on color, you can add an appropriate amount of light soy sauce.
9.Finished product.Eat it directly or dip it in garlic and spicy oil.
Tips
1.Boil the meat skin for about 30 minutes.It is easy to scrape off the fat and make it easier to shred.
2.Add more water in an appropriate amount, taking into account the evaporation part.
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