Health benefits
Pigskin: protects the nervous system
Star anise: regulates qi, relieves pain, and dispels cold
Ingredients
Pork skin ( 380g ) | Scallions ( 15g ) |
Ginger slices ( Two large pieces ) | Cooking wine ( 15g ) |
Octagonal ( three ) | Alkali noodles ( 1g ) |
How to make pig skin jelly
1. First upload the finished product picture.
2.The skin is saved when eating meat.Remove the fat, cook it for a few minutes and cut it into pieces.Store in the refrigerator.This is thawed pork rinds taken out of the refrigerator.
3. Boil an appropriate amount of water in a pot.
4.After the water boils, pour in the pig skin and cook for 2 minutes.
5. Remove the pig skin and put it into a basin, and add one gram of alkaline noodles.
6. Wash the pork skin with both hands continuously and use alkaline surface to remove the oil on the pig skin.The water washed out turned white.
7.Wash several times until the water is clear.
8. Remove the pig skin and set aside.
9.Pour the pork skin into the liner of the pressure cooker and add 850 grams of water.
10. Prepare green onion slices, ginger slices and star anise.
11.Put the onion, ginger and star anise into the pressure cooker.
12. Use the tendon cooking mode to cook for 40 minutes, and then use the rice cooking mode to cook for 15 minutes.
13. After the pressure cooker is deflated, open the lid and pick out the seasonings.
14.The skin of the meat is soft and rotten, and the soup is thick.
15.Take a clean, water-free glass baking pan.
16. Pour in the pork skin soup, cover with plastic wrap, and refrigerate for more than three hours.
17. Take out the baking sheet and the skin jelly will solidify very well.
18.Cut a strip of skin jelly, then shake the knife to cut across it, and you will get a textured one Small pieces of skin were frozen.
19.Plate placement, the elastic skin jelly is ready!
Tips
1.Don’t throw away the pig skin when you eat meat on weekdays.When you save some over time, you can make chewy skin jelly and eat it.
2.The pig skin must be scraped off the grease, and it must be scraped clean.It must be washed several times with an alkaline surface to remove the grease.
3.Don’t use too much water to cook the pig skin.If it is too much, the skin will become tender and not elastic, and the taste will be bad.
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