Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Pork skin ( 600g ) | Salt ( appropriate amount span> ) |
White wine ( appropriate amount ) | Ginger ( a little ) |
Panthoxylum bungeanum (a little ) | Green onions (appropriate amount) |
How to make raw meat jelly
1. Rinse the skin of the meat, put it in a pot under cold water, add onion, ginger and white wine, cook for about 20 minutes, remove and rinse, and scrape off the grease.
2. Cut the meat skin into shreds and put it into a basin, add salt and wine.
3. Rub repeatedly.
4. Rinse clean.
5.Put the pork skin into the pot, add about three times the water, and add the ginger slices , pepper, stew over medium heat.
6. Stew until the soup is slightly sticky, pick out the ginger and Sichuan peppercorns, and add Season with salt and store in a cool place.
7.Skin jelly solidified outdoors naturally.
8.Finished product.Eat it directly, or add it with garlic sauce for dipping, which makes it chewy and chewy.
Tips
1.Boil the meat until tender, scrape off the fat, and cut into shreds.2.After cutting, add salt and wine, rub repeatedly, and rinse.
3.The fire should not be too high, otherwise the soup will evaporate too quickly.
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