To make pork skin jelly, don't blanch it and cook it directly in the pot, do 1 more step, the skin jelly is more translucent and not fishy
Pork skin, although it doesn't sound good, but the taste is really good, when I was young, I would go to the commissary with my parents behind my back to buy the bag of pickled pepper pork skin, it tastes spicy and spicy, and chewy, and there will be pork skin jelly on the table during the New Year's holiday.
As soon as you visit, you can enjoy the crystal clear pork skin jelly, which not only looks beautiful, but also tastes delicious. Dipping it in the garlic dipping sauce, it is slippery in one bite, and the more you chew, the more fragrant it becomes. Of course, there are many friends who can't accept its taste, and we don't force it, after all, everyone's taste is different.
Pork skin jelly may seem quite difficult, but it is actually quite simple to make, but if you want to taste good, not fishy, and look good, you need to master some skills.
After blanching, boil directly in the pot, that is a big mistake, why many people make pork skin jelly, the color is not transparent, but oily and turbid, this is the reason. After blanching, we remember to do 1 more step, the jelly is more translucent, and it will not be fishy.
【Pork skin jelly】
Ingredients: pork skin, green onion, ginger and garlic, star anise, cooking wine, light soy sauce, aged vinegar, sesame oil, salt, chicken essence, chili oil
1. Prepare a piece of pork skin, remove all the hairs on the pig skin, then clean it, pour it into the pot after washing, add an appropriate amount of water, and then blanch it with some cooking wine.
2. After the fire boils, you can take out the pig skin, and wait until it is not hot to operate after taking it out. At this time, many people will directly shred and then cook in the pot, in fact, they ignore 1 step, which will lead to poor appearance and taste, let's take a look at the correct way.
3. Take out the pig skin that is not hot, turn it over and you can see a layer of white grease, we need to take a knife, scrape off all the grease on it, and then look at it after scraping it off, the pig skin immediately becomes a lot clearer, so that it is not only translucent, but also the fishy smell is reduced.
4. After processing, put the pork skin in water and scrub it for a while, then rinse it several times with clean water and cut it into shreds. After shredding, pour it directly into the pot and prepare to cook, add green onions, ginger, star anise, and then add an appropriate amount of water, the amount of water is about 2000ml.
5. After pouring it in, turn on a high heat to boil, and then turn it to low heat, cook slowly over low heat, the specific time is uncertain, 1 hour - 2 hours or so, cook until the soup is thick, and the gelatinous texture is almost the same. Turn off the heat and pick out the green onions, ginger and star anise, then pour them into a container.
6. After sealing it, put the container in the refrigerator and refrigerate it for a few hours until it becomes completely frozen, then you can take it out and put it on the cutting board and cut it into slices. Use minced garlic, light soy sauce, aged vinegar, sesame oil, salt, chicken essence, and chili oil to make a dipping sauce, and you can eat it.