Cooking Steps

1. 

   Step1:Wash the pork skin. Scrape off the excess fat. Add wine and blanch. The fat that is not easy to scrape can also be blanched and then scraped back more easily. It is also easier to scrape clean. Anyway, what we want is skin, not fa

2. 

   Step2:Wash it again after blanching. There's still fat in the picture that hasn't been shaved clean. I shaved it again. And I'll try my best to remove the untreated pig hair

3. 

   Step3:Cut into small strips. 45 mm wide. 34 cm long. Cut along the direction that can curl. Then the molding will be better

4. 

   Step4:Turn the pressure cooker. Pour in the cut meat. Add the water that has not been used for the meat. Add the spices such as cinnamon, tangerine peel and ginger slices. Do not add salt first. Adding salt first will not taste easily. Soy sauce and other condiments with strong pigment can be added or not. It affects the color of meat jelly. In order to adapt to the taste of different people, I choose not to add the original taste. After dipping in the material, the taste is more flexibl

5. 

   Step5:Open the cover of the high-pressure cooker and turn off the fire. Let it cool naturally until there is no high-pressure steam to open the cover. At this time, the meat skin has become soft and rotten. The meat is melted at the entrance. Add some salt to taste and mix well. It's a little salty

6. 

   Step6:Pour it into a square container while it's hot. Use chopsticks to pick up spices such as cinnamon and so on. When it's naturally cold, put it in the refrigerator for refrigeration. In winter, it can condense into meat jelly after being put directly in the kitchen for one nigh

7. 

   Step7:When eating, pour out the frozen meat from the container. Slice and set the plate. It's spicy or not. It's ready to melt in the mouth. It's very suitable for ladies. It's full of collagen. It's not greasy. It's very economica