Chinese Food
Q meat jelly
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The pigskin is so humble. Even some people don't know that it can be made into delicious food alone. I usually take the rest of the meat skin home. It's not much at a time. But I can stew a pot of meat jelly in more than a month. The skin should be frozen in the refrigerator. If it's kept at room temperature, let alone for two months. It can't taste in two days. It's rare to sell pigskin alone. So you have to be patient to make this jelly. But it's worth waiting. The stewed skin is thick with the soup. It can only be frozen after it solidifies. The so-called freezing actually refers to the state of solidification, like freezing up. Some ways of making meat jelly are to boil the meat skin and then use the cooking machine to make it into a paste. It's as white as fat after solidification. I've made this kind of jelly. I don't think it's chewy. I still like the traditional way in the north. Put soy sauce and seasoning to cook. The skin is the skin, the soup is the soup. The complex taste is q-shaped and chewy. Pigskin is rich in collagen. It's said that it's very effective in beauty
Cooking ingredients
Cooking Steps
Step1:Clean the pork skin and put it into a cold water pot to boil. Turn off the fire if the color change
Step2:When the air reaches the hand temperature, use a knife to scrape off the white grease on the inside. If you like to eat fat, you can omit this step; the fat meat with white flowers is not good-looking, but it is actually fragrant after cooling. It is as tender as the fat meat with cold meat and elbows; some hairs on the surface can be scraped clean with a shaving knife; the shaving knife is specially prepared for scraping pig skin, not shared with the husband; then cut the meat skin into small pieces
Step3:Put the pig skin into the pot together with star anise, pepper, scallion, ginger slices and fragrant leaves
Step4:Add some soy sauce, soy sauce, salt and water to mix evenly. The amount of water should not be too much. It can be more than the meat skin. If the skin is less and the soup is more, it will affect the solidifying degree
Step5:It's OK to use the stew stall of the pressure cooker or the electric cooker. If you use the cooker to open a small fire for about 40 minutes, you can use chopsticks to clip out a few pieces in the middle. If you can easily clip them into two parts, it's OK. When the meat skin is cold, it will turn back. So when it's hot, it must be soft and waxy. When it's cold, it's good for tendons; when it's hot, it's good for tendons. Then it's hard to bite when it's cold
Step6:After stewing the meat skin, take away the spices floating on the surface, such as star anise, pepper and onion. Spoon the remaining soup and skin evenly into the fresh-keeping box or other containers. When it's warm, cover it. Put it in the shade until it solidifies. If the room temperature is high, it can be put into the refrigerator to solidify completely
Step7:Use the tip of a knife to separate the frozen meat from the container. Cut it into pieces or thick slices. It can be eaten directly. It can also be dipped in the juice of onion, ginger, garlic, vinegar and chili oil. It's not greasy, but also adds flavor. It's the best small dish for appetizing and eating.
Step8:Q elastic skin jelly. You can eat a big plate every time you dip it in sour and spicy juice. It's really appetizing.
Cooking tips:1. Wash pigskin, boil it, change color and cease fire. The grease inside is easy to cut off; take out the ingredients such as aniseed and pepper in the soup. When the meat skin is frozen, it will taste more refreshing; the proportion of the skin and the soup should be coordinated. When the skin is frozen, it will be q-shaped and firm; when it is put into the refrigerator, it will take a short time to solidify. 2. The video of making meat jelly has been published in my account video. You can check it step by step. There are skills in making delicious dishes.
