Pigskin jelly
Q skin jelly is refreshing and beautiful. How can it be a beautiful word to eat~
Step 1 . Melt the meat skin with water, boil it in cold water, change color and take it out.
Step 2 . Place it in the air and scrape off the fat on the skin under residual temperature (remember to cool it with cold water in this step, which will affect the next step of knife change).
Step 3 . Change the knife, cut it into strips, add water and put it into a bowl, and then put two spoons of alkaline flour into it to knead and wash off the fat.
Step 4 . Wash several times until the water becomes clear.
Step 5 . Prepare anise, pepper, ginger slices, fragrant leaves and other seasonings.
Step 6 . Put the cleaned meat skin into the steamer, boil and skim the foam.
Step 7 . Take out the meat skin and transfer it to a pressure cooker, add cold water and seasoning, and then add an appropriate amount of soy sauce to color it, and season it with salt (the ratio of water to meat skin is 1:1).
Step 8 . Bring the pressure cooker to a boil, reduce the heat for 30 minutes, remove the anise, onion and other seasonings, and let it stand to cool.
Step 9 . Spoon the meat skin and soup evenly into the fresh-keeping box. In order to facilitate the removal after solidification, it is best to apply some sesame oil in the box in advance.
Step 10 . Put it into the refrigerator freezer until it solidifies.
Step 11 . Finished, sliced, clear and refreshing, wine and vegetables, not greasy, and perfect with a dip.
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