Black pepper pork skin jelly (soy milk machine version)
Overview
During the Chinese New Year, my mother would sort the pork she bought, remove the bones and make stews for soup and vegetables, leave the lean meat and stir-fry it with other vegetables, stuff the fatter meat with sausages, and the last remaining pig skin, my mother would clean it up, add onion, ginger, aniseed, a little salt, and light soy sauce to stew it to taste, then let it cool overnight. The next day it would become delicious pork skin jelly, which is delicious but not greasy. Our family loves to eat it. Today I upgraded this traditional method and used the dry bean milk function of the soymilk machine instead of long stewing. The finished product is more beautiful like jelly and tastes better. Give this black pepper meat jelly to my hardworking and capable mother🤗🤗🤗
Tags
Ingredients
Steps
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Wash the pig skin and scrape off the fat and hair
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Pour cold water into the pot and add a little cooking wine
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Boil the blood foam
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Take it out and rinse it
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Then scrape off the remaining grease. If there is any remaining pig hair, use eyebrow pliers to clean it. Only the thin pig skin is left
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Cut into thin strips
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Put it into the soy milk machine, add salt, ginger slices, black pepper and appropriate amount of water
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Select dry bean milk function key
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After beating, pour into the mold and let cool naturally
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I made it the night before and let it cool overnight
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Turn it upside down
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Cut into pieces and put on a plate, then add the red oil garlic sauce for dipping
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Super delicious taste, full of collagen
