Ingredients
Water ( appropriate amount ) | Pork skin (a pound) |
Ginger slices ( Moderate amount ) | Onions ( Moderate amount ) |
Star anise cinnamon ( a small amount ) | |
Light soy sauce, chicken essence, oyster sauce, chopped green onion and ginger ( appropriate amount (for seasoning) ) |
How to make cold skin jelly
1.Finished product picture
2.Soak the pig skin in water and clean it.
3. Blanch the water in a pot with cold water for two minutes, then cool it down and remove the hair on it.
4.Use a knife to remove all the fat on the top.
5.Then cut into strips
6.Add three times the water in the pot, add onion segments, cinnamon bark, star anise, and ginger slices and bring to a boil over high heat, then reduce the heat to low and simmer.Remove the scum on top when boiling.
7. The longer you cook, the richer the gelatin will be.Simmer over low heat for almost four minutes.After several hours, the skin of the meat will melt and the soup will be thick and white.
8. After cooling, refrigerate and put it in the refrigerator.If the temperature is low, it can solidify naturally.
9. When eating, use a knife to make a circle on the edge, and then it will come out.
10.Slice and place on plate.
11. Mix the above seasonings into the sauce.
12. Just pour it on the skin jelly.
13.The cooked skin jelly is very elastic, translucent in color, and not brittle.
Tips
After blanching the skin, the hair must be cleaned, otherwise it will affect the taste.You can add more water.The water will evaporate if it is boiled for a long time.Just boil it until the ratio of skin to water is right.If you want to cook it for a shorter time, add less water.
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