Health benefits
Pigskin: protects the nervous system
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Cooking wine :Low protein
Ingredients
Pork skin ( 500g ) | Onions ( One ) |
Ginger ( piece ) | Fragrant leaves ( Two pieces ) |
Salt ( Appropriate amount ) | Eight anise ( one ) |
Garlic ( 4 cloves ) | Millet pepper ( one ) |
Hangzhou pepper ( half ) | Light soy sauce ( appropriate amount ) |
Sesame oil ( a little ) | Cooking wine ( 30g ) |
How to make pig skin jelly
1.Wash the pig skin
2.Add water to the pot, add pork skin, green onions and ginger, pour cooking wine, and boil over high heat for 5 minutes
3.Take out the pig skin, scrape the pig skin with a knife, and scrape off the fat in the skin
4.Put it into the pot again and cook for 3-5 minutes
5. Remove and continue to scrape with a knife
6.Until there is no oil in the skin p>
7.Rinse the pig skin with warm water and cut into shreds
8. Add water to the pot, add onion, ginger, pepper, star anise, bay leaves, salt, add pig skin, bring to a boil over high heat, and turn to medium Turn on the heat and cook for 40 minutes
9.Pour into a bowl and let cool, then refrigerate overnight
10.Put the frozen slices of pig skin upside down and place them on a plate
11. Mince the garlic, cut the millet pepper and Hangzhou pepper into rings, put them into a bowl, add light soy sauce and sesame oil and mix thoroughly
12.Pour the sauce onto the pork skin jelly
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