Health Benefits
Pigskin: Soothes the throat
Soybeans: Guides stagnation
Ingredients
Pork skin ( 650g ) | Soybeans ( 60 grams ) |
Water ( appropriate amount ) | Onions ( 4 pcs ) |
Red pepper ( one ) | Garlic ( 15 cloves ) |
Vinegar ( Appropriate amount ) | Salt ( Appropriate amount ) |
Oyster sauce ( appropriate amount ) | Sichuan peppercorn water (appropriate amount) |
Homemade chili sauce ( appropriate amount ) | Ginger ( five pieces ) |
Cooking wine ( Appropriate amount ) | Cucumber ( one ) |
How to cook pig skin jelly
1. Pour the purchased pig skin into the pot and boil it for 5 minutes.(Soak in cold water before cooking)
2.Rinse the cooked pork skin with cold water , clean the pig skin on the surface and the internal fat in the pig skin.(Pig hair clip processing)
3. Rinse the cleaned pig skin with cold water.Bring to a boil over high heat.(The ratio of pig skin to water is 1:3)
4. Boil and skim When the foam is gone, add soaked soybeans, green onions, ginger, garlic, cooking wine, and salt, cover the pot and reduce heat to low and simmer for fifty minutes.(Soak the soybeans in warm water for three hours in advance)
5.The cooked pork skin is soft Soft and viscous soup.Pick out the added onions, ginger and garlic and throw them away.
6.Pour into the broken wall food processor and press the soy milk button to beat until milky.
7.Pour into the mold and let cool.Refrigerate before eating.Cut into pieces and serve..(Mold Picture 1)
8.The mold is soft, and you can hold the pig skin jelly with your hand Just leave it, turn it upside down and arrange it on the plate, slice the cucumber and arrange it as a lace.(Mold picture 2)
9. Chopped green onion, chopped red pepper, minced garlic, vinegar, Mix salt, oyster sauce, Sichuan pepper water and homemade chili sauce evenly, and pour it on the cut and plated skin jelly (Mold 1).
10.The placement of mold two.
Tips
This pork rind jelly does not need to be cut into shreds, just cook it in chunks.
The main seasonings are vinegar and minced garlic.You can adjust the rest however you like.
It tastes better if you eat frozen skin in the refrigerator in summer!
Because it needs a milky white color, do not add the dyeing ingredients during the cooking process!
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