Do it for the first time
A few days ago, my son said that the pork skin jelly made by the classmates was particularly delicious, and asked our family if they could make some, and I was a little embarrassed to hear it at the time, because I had never made it before! From the Internet search, I consulted the supermarket meat salesman, and finally made up my mind to do it myself!
Went to the supermarket to buy two pounds of pig skin, a pound of lean meat, the salesman suggested getting a pig's trotter, thought about it, did not buy, one is the price of pig's trotters is too high, two, cooked well and have to shave the meat down, too troublesome, the third point is that I did not see the Internet with pig's trotters to make meat jelly.
After buying it, I went to my hometown, and it was very close, mainly because my mother had a stove and it was convenient to boil. I started making it strictly according to the method I learned. First fry the pig skin with water, see the blood foam down the pot, wash it with warm water, and then use the knife to start scraping the oil on the pig skin, scrape off both sides, scrape off some white oil, and then cut the pig skin into three or four centimeters long thin strips, cut the pig skin the most troublesome, a lack of attention to slip, get half a day, finally found a solution to the slippery, let the pig skin face down, and then cut not to slip, after cutting with salt, edible alkali plus warm water, washed three times, see the water clear, began to cook the pig skin. They said, a pound of pork skin three or four pounds of water, I put four scoops of water, roughly seven or eight pounds of water, and then put star anise, peppercorns, green onions, ginger, poured a little cooking wine, began to cook. When cutting the pig skin, I have cut more than a pound of lean meat into four pieces and put it into the pot to blanch the water, and now cut it into small pieces, I cut it into small pieces, because I heard that it is too big to solidify when it is easy to sink underneath, half an hour later, I saw that the pork skin was almost cooked, put the lean cubes in, after ten minutes, put in three spoonfuls of salt, covered the pot, and continued to cook.
Cooked for another half an hour, scooped a spoonful of broth with a spoon, tasted salty, the soup was OK, the meat was a little light, I put another spoonful of salt, fifteen minutes later, took the pot down, and completed the cooking stage.
Find out the large basin at home, pick a relatively large one below, the broth is shallow, easy to cut after solidification, wash the large basin, pour the broth into it, and wait for tomorrow to taste the taste.
The first time I did it, I don't know what the result was! I'll report back tomorrow after tasting it! If you make meat jelly regularly, you can also point me out and let me go to the next level!
