Q elastic skin jelly

Overview

How to cook Q elastic skin jelly at home

Scrape and wash the purchased pig skin, blanch it in boiling water for three minutes, pick it up, scrape and wash it again to make sure there is no fat left on it, and pluck out all the hair.
Cut the cleaned pork skin into small strips.
Fill a deep pot with enough water, add ginger slices and the wine prepared in advance, open the lid and boil the water for ten minutes to remove the meaty smell.
Remove the foam from the surface, cover the pot and simmer over low heat.
When the soup becomes milky white, remove the ginger slices and add salt to taste.
Pour into a container and cool to room temperature, seal with plastic wrap and refrigerate in the refrigerator to help freeze and prevent odor transfer.
Refrigerate for at least four hours before inverting and cutting into pieces.
Top with a small amount of light soy sauce to enhance the flavor. It is rich in collagen, and enjoy!