Chinese Food
Ruby with emerald
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Frozen pig skin is a cold dish that is long eaten in winter in North China. It's boiled and rich in collagen. It's a good beauty tool for women. It's also a good dish for old men to drink. In the big fish and meat of the new year's Eve dinner, decorate this cold dish. It's cool and refreshing and high-end. Let's try it.
Cooking ingredients
Cooking Steps
Step1:Soak the pigskin in cold water for a day. Take it out and scrape the inside with a knife. The knife is perpendicular to the meat skin and scraped repeatedly. Soon, a lot of white oil will be scraped off. This step is more laborious. Do it patiently. The final product is very bright. It can't be seen if the lard is scraped clean.
Step2:Hang it on the inside of the pigskin and see the inside of the potholes. Scrape the outside of the pigskin.
Step3:Put the scraped pig skin into the boiling water. Cook for 2 minutes. Roll the pig skin and take it out. Let it cool until it's not hot. You can see some white grease on the inside of the pigskin. Then gently scrape it. Don't scratch the pigskin. Scrape the white oil as far as you can. Then put it in boiling water and rinse it.
Step4:Let the pigskin dry for a while. Cut it into half centimeter filaments.
Step5:Add water to the pot. The ratio of water to pigskin is 6-1. Pour in two bottles of white wine (deodorization). Put in the onion and ginger and cook together (about half an hour to pick out the onion and ginger). Bring to a boil over high heat. Skim the froth. Cook for two minutes. Turn the minimum heat to boil for one hour, subject to the fact that the water does not turn over. The boiled soup is about half as much as it started. (if you don't want the soup to be transparent, cook it over medium heat for about 40 minutes. It can save time.)
Step6:Blanch the spinach. Cool it. Squeeze out the water. Cut it into inch sections with a knife. Spread it on the bottom of the container. 2cm thick is suitable. Compact it slightly. Use chopsticks to touch the surface of spinach for a few times. This can make the kneading and vegetables more closely combined.
Step7:The frozen broth is obviously a little thick and smooth. Add a little salt to the bottom. At this time, we have to do two steps. The first step is to dry the frozen pork skin soup a little. Then spoon it into the spinach container to make the soup infiltrate into the spinach gap. Just level it with spinach. Put the container in the refrigerator freezer. About 20 minutes. The soup soaked in spinach will congeal.
Step8:Step 2. Pour the soup in the pot into the container. The soup is still warm for more than 20 minutes. It will be well combined with spinach jelly. It's about 4cm thick. (some friends will ask. Why not pour the soup once? Because the first spinach will float and the second soup will be stained by spinach. It is not transparent.) After a night's cooling, it will be finished.
Step9:In the previous operation, only clear soup is taken. The meat skin at the bottom is poured into a container together with the remaining soup. Add some fir
Step10:
Step11:
Cooking tips:The whole dish is not transparent. It depends on the skin scraping. So the third step can be repeated. Big fire soup is muddy. Small fire soup is clear. Pay attention to the fire. There are skills in making delicious dishes.
