Boil pork skin jelly, do not boil directly after blanching, and do 1 more step, which is whiter and more translucent, and not fishy

Pork skin jelly is also very popular in summer, and it is not just "favored" in winter, it is very refreshing to eat when it is hot and has no appetite. Pork skin jelly, which should be more popular in the north, at least our family loves it, and we will make it 1 or 2 times a month.

When it comes to making pork skin jelly, I am handy, after all, I have been doing it for more than 10 years, from the beginning to make it particularly fishy, and very turbid, until now it is made crystal clear, during which I have indeed failed many times, and wasted a lot of pigskin, but now I have mastered the skills.

How many friends have made it very bad in taste and appearance? Today I will share my methods and skills with you, when boiling pork skin jelly, it is most taboo to boil directly after blanching, we still need to do 1 more step, whiter and more translucent, and not fishy at all.

【Boiled pork skin jelly】

Used: 1 kg of pork skin, appropriate amount of green onion and ginger, appropriate amount of cooking wine, appropriate amount of water

1. Prepare a pound of pork skin, clean the pig skin several times, wash the dirt on it, then transfer it to the pot, add the chopped green onion and ginger to the pot, and then pour some cooking wine.

2. After that, add water to it, add water and start boiling, boil until it boils, continue to cook for 5 minutes, then you can turn off the heat and take it out. When it is not hot, we need to find a spatula and scrape off all the dirt on the pigskin, that is, the white grease.

3. After scraping off these, the pig skin will be much clearer by the way, so that if you make pork skin jelly again, it will be whiter and more translucent, and the fishy smell will be reduced a lot, which is what you need to "do one more step" after blanching. After treatment, put it in clean water and wash it several times.

4. After thoroughly washing the pork skin, cut it into strips, then pour it back into the pot, add an appropriate amount of water, the amount of water can be a little more, because our boiling time will be a little longer, add some green onion and ginger, then cover the lid and start boiling, and continue to boil for more than 1 hour after boiling over high heat.

5. Check the state from time to time, and after boiling the pork skin to a slimy state, you can turn off the heat and pick out the excess green onion and ginger and throw it away. Pour the remaining pork rind into a container and refrigerate it with the soup, and when it is set, you can slice it and eat it. Let's have some garlic sauce to dip in, it's so delicious, try it now!