The skin of the meat is arguably the most inconspicuous part of the pig's body, but the jelly made from the skin made of it is addictive. Usually I make more meat skin jelly with soy sauce, this time I also changed the method, made into crystal meat skin jelly, white look no appetite, but dipped in garlic vinegar red oil juice, the taste is simply not a two-grade upgrade. Less salt secret: when cooking the skin of the meat, there is no need to put salt, only put a few home-style spices to increase the flavor; put raw soy sauce, vinegar, onion, garlic, chili oil in the dipping sauce, add color and flavor, no need to put salt. The jelly is dipped in the skin and the juice is attached to the surface, which can be felt in the mouth.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Pork skin 600 g
2 star anises
2 incense leaves
1 piece of cinnamon
Ginger 1 piece
The dipping sauce is as follows
1 shallot
5 cloves of garlic
Millet spicy 2 pcs
Light soy sauce 30 g
Rice vinegar 20 g
A little chili oil
<h2>Practice steps</h2>
1. Wash the skin, scrape off the remaining hairs, or burn it on the fire
2: Bring to a boil in a pot of cold water for 5 minutes and remove
3. When it is warm, use a sharp knife to scrape the grease on the inside; if you don't mind the grease, this step can be omitted
4: Cut the skin into 3 cm pieces
5, another pot, the pork skin, 2 star anise, 2 fragrant leaves, 1 piece of cinnamon, 1 piece of ginger into the water, low heat slow cooking; want the soup to solidify after the white and transparent, you can cook for 15 minutes and then fish out, another pot put hot water to cook
6: When the skin of the meat is cooked to the mouth, turn off the heat, pick out the spices inside, pour the belt soup into a large pot, cover the plastic wrap after cooling, and refrigerate into the refrigerator until completely solidified
7. The solidified meat skin jelly is very elastic, and it is upside down from the bowl and placed on the board
8. Cut the pieces or strips according to your own preferences
9: Chop the shallots and millet spicy in the dipping sauce and mince the garlic
10: Put into a bowl, pour vinegar, soy sauce and chili oil and mix well
11. Crystal meat skin jelly
12, dipped in small ingredients to eat, unique flavor
<h2>Tips</h2>
1. The fat content on the inside of the meat skin is high, if you mind, you can remove it; if you don't go, it is also very fragrant to eat after cooling, think about how delicious the fat in the garlic white meat is, how delicious the fat on the skin is; The skin of the meat should be cooked slowly over low heat, and the amount of water should be put a little more at a time, and the skin of the meat should be cooked softly and somewhat melted, so that the soup can solidify very firmly.
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