Pork trotters jelly
Overview
An essential part of Spring Festival delicacies is frozen food. Pig skin jelly, pig trotters jelly, rooster jelly, etc. The more collagen there is, the more successful the freeze will be. Relatively speaking, rooster jelly is the hardest to make. As for the taste, it depends on personal preference. This time I’m going to make pork trotters jelly.
Tags
Ingredients
Steps
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Wash the pig's trotters, blanch them in a pot with cold water, and bring to a boil.
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Rinse off the scum, remove any pig hair, and clean it with a flower knife.
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Pour cold water into the pot again, add cooking wine and blanch.
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Just boil the water.
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Rinse off scum.
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Put onion, ginger and braised pork ingredients into the pressure cooker.
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Put rock sugar.
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Add table salt.
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Add soy sauce, or a mixture of dark soy sauce and light soy sauce.
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Put purified water and pig's trotters.
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The pot provides electricity.
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Choose the tendon stall, the taste is on the softer side.
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Take out the cooked pig's trotters.
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Remove all seasonings from the soup and throw them away.
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Debone the slightly cooled pork trotters.
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Take out all the bones.
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Only the tendons and skin remain.
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Chop finely.
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Add the meat and soup together.
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There isn't much soup, so I added some purified water.
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Cook over medium-low heat until more than 1 cm of the soup evaporates. Add MSG.
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Put onion leaves.
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Mix well and serve.
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Pour into container.
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Let cool until all set.
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I took some food and the finished product looked blurry when I took it in the evening light.
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The next day, scrape some surface grease.
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Cut into pieces and serve.
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Finished product.
