Cold skin jelly
Overview
I had too much pork rinds at home and it took up a lot of space, so I just used them up to make pork rind jelly, so I made a few egg-shaped stinky ones. In addition to the concave-shaped ones, there is also this conventional one, where the solidified slices are placed on the plate, and then a bowl of sauce is poured over them. It’s super tempting, isn’t it? Full of collagen, elastic and smooth, nutritious and delicious, with unparalleled beauty effects, perfect and beautiful to eat ~
Tags
Ingredients
Steps
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Wash the pork skin and blanch it in a pot for a while, then bring it to a boil.
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Take out two pieces of pork skin and run them through cold water.
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Clean off the pig hair and scrape off the grease with a knife.
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Cut into thin strips.
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Put the shredded pork skin into the pot, fill it with water, and add onion segments, ginger slices, aniseed, bay leaves, cinnamon and other ingredients.
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Cook until the water becomes less and less and becomes thicker and thicker. I cooked it for more than two hours. The longer the time, the more fully the gelatin in the meat skin will be released.
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Remove the ingredients.
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After turning off the heat, freeze the meat skin into a paste, and put all the water and shredded meat skin into a container, either a crisper or a lunch box.
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Leave to cool in a cool place. After cooling, it will naturally solidify into skin jelly, then unmould and take it out.
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Cut into small pieces.
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Arrange on plate.
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Start making the sauce, whatever you like. I first mixed the minced garlic, chopped green onion, dried chili pepper.
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Then add salt, chicken essence, soy sauce, sesame oil, peppercorn oil, balsamic vinegar, etc.
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Then heat a small amount of cooking oil and pour it on the sauce.
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Pour the sauce over the jelly.
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Serve immediately.
