There is more than enough (fish) every year

There is more than enough (fish) every year

Overview

This is a refreshing and appetizing cold dish. The main raw material is pig skin rich in collagen. It abandons the red oil flavor of the original cold dish. It is served with spicy ginger juice and millet. The taste is elastic and refreshing, the taste is sour and spicy, and the aftertaste is endless. It is also very simple to make, you just need a little more patience~

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Ingredients

Steps

  1. Wash the fresh pig skin and set aside. Add appropriate amount of water to the soup pot and bring to a boil.

    There is more than enough (fish) every year step 1

  2. Pour the washed pig skin into the pot and cook over high heat for about 10 minutes. Turn off the heat. Take the pig skin out and let it cool to remove the hair. Do not pour out the water in the pot at this time.

    There is more than enough (fish) every year step 2

  3. Remove excess fat from the pig skin, which can not only reduce the fat content of the finished product but also make the finished pig skin jelly more beautiful.

    There is more than enough (fish) every year step 3

  4. Add water to the pot again, put the processed pork skin into the pot, sprinkle some peppercorns and ginger grains, bring to a boil over high heat, then turn down to low heat and simmer.

    There is more than enough (fish) every year step 4

  5. After 1 hour, remove the pig skin and chop into pieces. If you don’t like the peppercorns and ginger in the skin jelly, use a slotted spoon to take them all out at this time. Then add the minced pork skin to the pot and continue to simmer. At this time, the stewing time is related to the water added. If there is a lot of water, you don't need to simmer it for a while. If there is less water, about 1 hour is enough.

    There is more than enough (fish) every year step 5

  6. Cook until the soup thickens and it is ready. (I did not remove the peppercorns because we are from Sichuan. We like this spicy feeling. Add a small spoonful of salt and chicken essence to the cooked soup, then add two spoonfuls of very fresh flavor, and stir well.

    There is more than enough (fish) every year step 6

  7. Brush a layer of salad oil on the surface of the fish-shaped silicone mold, and pour the prepared pork rind juice into the mold. Cover with plastic wrap and put it in the refrigerator for 1 hour (you don’t need to put it in the refrigerator if the indoor temperature is relatively low in winter)

    There is more than enough (fish) every year step 7

  8. In an hour, the fish-shaped pig skin jelly was ready. Unmold, plate, and prepare sauce.

    There is more than enough (fish) every year step 8

  9. Spicy millet (adjust according to the spiciness you like, I put 4, it was already very spicy), cut the green onion into chopped green onion, and smash the ginger.

    There is more than enough (fish) every year step 9

  10. Put the chopped ginger into a bowl, add a small amount of hot water, and soak the ginger sauce out. While soaking, pinch the water several times to make the ginger juice stronger. Then take out the excess large pieces of ginger, add a little salt, monosodium glutamate, chicken essence, and white sugar to make it taste very fresh. Mix it evenly with the right amount of vinegar. (Because it is a hot and sour flavor, the ratio of vinegar must be more. The ratio of the vinegar to the very fresh taste is about 3:1. This can also be adjusted according to your own taste)

    There is more than enough (fish) every year step 10

  11. Pour the prepared sauce evenly over the arranged fish, sprinkle with chopped green onion and serve! A delicious cold dish is ready!

    There is more than enough (fish) every year step 11