How to make cold pork skin jelly

1.Wash the pig skin and put it into the pot and bring to a boil.Cook for two minutes and turn off the heat.

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  2. Take it out and divide it into several pieces with a knife, and use tweezers to clean the hairy areas on it.

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  3.Clean it, put it into the pot, add water, green onions, 3 slices of ginger, and cooking wine 10 grams, bring to a boil, then turn off the heat after cooking for 15 minutes.

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  4.Cut it into small pieces like this, don't cut it too finely, that's it.

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  5.Wash 4 times with warm water to wash off the grease on it.Will it taste delicious? greasy.

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  6.Put it into the pot and add 2500 grams of water.

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  7. Add 10 grams of dark soy sauce, three aniseed ingredients, 8 grams of salt, bring to a boil, and use Use a spoon to remove the top and cook over medium-low heat for an hour and a half, then turn off the heat.

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  8.The meat skin jelly is cooked.

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  9.Put the meat skin and soup evenly into a crisper, let it cool and refrigerate.After three hours, the meat jelly will solidify and you can eat it.

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  10.This is refrigerated and solidified meat skin jelly that is particularly hard.

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  11.The cut meat skin is jelly.The Q-bombs made in this way are chewy and especially delicious..

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  12. Slice and put on a plate, cut appropriate amount of shredded cucumber, put shredded green onion on top, use 60 gram of fragrant sweet vinegar, 2.5 grams of sesame oil, make a sauce and put it in.A refreshing Chinese New Year cold dish with cold pork skin jelly is completed.