Chinese Food
[winter food] full of collagen pig skin jelly
(134596 views)![[winter food] full of collagen pig skin jelly](https://cp1.douguo.com/upload/caiku/b/2/e/yuan_b2acdaa9bf5655524eea3027e9a5975e.jpeg)
My mother-in-law cooks jelly for me every winter. After eating this pot, she cooks the next pot. It's not enough to dip it in garlic sauce. So. Sometimes I'm afraid of trouble. I'll learn from my mother-in-law. It's very simple. I can do anything with my heart. Generally, the jelly is made more in the winter in the north. When the weather is cold, the glue made from the pigskin is easier to freeze. It is one of the cold dishes often made by families in the north.
Cooking ingredients
Cooking Steps
Step1:The whole pigskin bought in the market. The kind that handles the fur. Wash. Put the whole piece of cold water into the pot.
Step2:Add onion, ginger, pepper and cooking wine to boil.
Step3:Before it's cooked thoroughly, the pigskin is very hard.
Step4:It's better to cook until the chopsticks are punctured
Step5:Take it out to cool it. Shave off the inner layer of the skin with a knife. Leave only the skin par
Step6:I shaved so much.
Step7:Cut into strips. Wash with water.
Step8:Boil the water again. Put the pigskin into the pot. Put in the ginger, seasoning, cinnamon and fragrant leaves again (don't put too much seasoning. Avoid too heavy flavor). There will be foam when boiling. Skim it with a spoon. Small heat in the pot. About 11.5 hour
Step9:Don't freeze the soup. Don't be too dry. Turn off the fire when the soup looks thick. Put it in a basin to cool it.
Step10:The appearance of the finished product. You can have some garlic sauce.
Step11:
Cooking tips:There are a lot of steps. In fact, it's just flying water - twice boiling - cooling . I believe every mother is a chef. You must be better than me. come on. There are skills in making delicious dishes.
