Cooking Steps

1. 

   Step1:Supermarkets usually sell ready-made pig skin. Thanks for the way of dividing meat. When I was a child, I wanted to eat a jelly. I had to wait for my mother to save enough meat skin. At that time, the living conditions were not like now. The meat was eaten casually. It was painful to save pig skin ~ ~ ~ when I bought the pig skin, I boiled it in a cold water pot. I added some wine and boiled it for ten minutes. Take it out and wash it. Then carefully scrape or cut it. In a word, clean the fat on the skin. The cleaner it is, the better. I usually use a small quick knife. It is close to the meat skin. It's like a chef slicing meat. I cut off the fat. The cutting feeling of the fat meat is different from that of the meat skin. When I cut the meat skin, I lift it up a little bit. The treatment is very clean. Then remove the pig's fur from the skin. Finally, the smooth and clean skin is cut into small strips or small pieces for use. Some housewives will add water to them and beat them into a mixture with a cooking machine. It's muddy soup and frozen. I think it's more suitable for people with intensive phobia. Without this consideration, it's still a good-looking cold soup with a richer taste.

2. 

   Step2:Every family has its own hobbies in the seasoning of cooking meat skin. I usually put some basic seasonings like stew. Fragrant leaves, cinnamon, pepper, cloves, ginger (the yellow block is frozen ice with ginger juice). It's a bit like that. Cover the fishy smell of meat skin. Ginger can be put more.

3. 

   Step3:Add water five times the weight of the meat skin in the pot. Put seasoning. Boil over high heat. Make all the froth. The more thorough the froth is. The more crystal the jelly is ~ ~ boil for 1 hour under medium and low heat. It's time. Add a spoonful of soy sauce. If it's colorless, it will be saved. I also add some beef powder for seasoning. Taste it. Add salt. Don't be too salty. It's salty. Continue to cook for half an hour. The skin is almost rotten. The soup is sticky, too. That's all.

4. 

   Step4:Remove the seasoning after cooking. Pour the soup with belt into a flat bottom container. Cool it and refrigerate it. Generally speaking, five times of the water. Boil for an hour and a half over medium low heat, and then there will be about twice the amount of water left in the meat skin. Just right. It's winter now. Put it in a room without heating. This concentration of frozen juice. Let it cool at room temperature and it will congeal. After cold storage, it's frozen perfectly. Slice into the sauce. It won't melt even if it hasn't been eaten for half a day.

5. 

   Step5:My family eats jellie