Chinese Food
Pigskin roll
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The pig skin jelly is cooked every year. This year, it's a new pattern. The supermarket sells the whole imported pig skin. Fang Fangzheng has a large one and the treatment is super clean. He rolls it into a roll and cooks it directly. It's different from the traditional frozen pork skin. It's made of pig skin. The rest of the soup will freeze. But it's OK to continue cooking meat in the brine soup. If you want to eat it, you can dip it into slices or microwave it for half a minute. It's another taste. I've tried to rinse the pot when I went in and it's super delicious.
Cooking ingredients
Cooking Steps
Step1:The pigskin is blanched.
Step2:Then roll it up tightly.
Step3:Tie it up.
Step4:Roll up the pigskin and put it into the stew. At home, it's OK to mix the soup with soy sauce. I've added a bag of soy sauce, a onion, two spoonfuls of cooking wine, soy sauce to tone the soup, salt to make it salty, and finally a handful of ice sugar.
Step5:Cook the pigskin until it can be poked through. Then pull it out and put it on a flat plate. When it's cold, it can be put in the refrigerator. Now in winter, it can also be put on the balcony where the window is a little cold.
Step6:The next day you can slice it when it's completely cooled down to be solid. You can also put a fresh-keeping bag in the refrigerator and eat it after it's stored.
Step7:When rolling, it should be tight. It's good to cut it out like this.
Cooking tips:I really can't buy the whole pig skin. If I make a skin jelly, the pig skin and water can be 1-2. Soup can be made into clear soup without adding anything and then mixed with ingredients. It can also be made into soy sauce and eaten directly. There are skills in making delicious dishes.
