Pork skin jelly

Overview

April 8, cloudy. The temperature in Chongqing has suddenly risen today. When walking on the street, many people have begun to wear short sleeves. It is said that the temperature will quickly reach 30 degrees. Come on, summer is better than humid and cold winter, especially in Chongqing. There isn’t much going on this week, just film reviews and meetings. After get off work, I remembered the pork skin jelly I made yesterday. I can eat it today. The delicious QQ Pork Skin Jelly is very simple to make and is a beauty food rich in collagen. O(∩_∩)O

Tags

• preparing meals
• cinnamon
• cooking wine
• millet pepper
• onions
• pork skin
• star anise
• sugar
• very fresh soy sauce
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Put the pork skin into the pot, add cooking wine, ginger slices, boil water and cook for 10 minutes, beat off the foam, remove and rinse.

   

2. 2 Use a knife to scrape off the fat and oil from the meat part of the pork belly. Make sure the scraping is as clean as possible. If there is any pig hair left, you can use tweezers to remove it.

   

3. 3 Cut the scraped pork skin into thin strips and set aside.

   

4. 4 Pour water into the electric pressure cooker. The ratio of meat skin to water is 1:2. Add one spoon of cooking wine, one spoon of very fresh soy sauce, one-third spoon of vinegar, and an appropriate amount of sugar to enhance the freshness. Change onion, ginger, millet, and pepper into a knife, add pepper, star anise, cinnamon, and bay leaves into a seasoning bag and put it into the pot. Add an appropriate amount of salt and pressurize for 30 minutes.

   

5. 5 Remove the seasoning packet, pour the meat skin and soup into the prepared container, and let cool naturally.

   

6. 6 The cooled meat skin is frozen and sealed in the refrigerator for storage. You can cut and mix it when eating.