Chinese Food
Crystal meat jelly
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Aspic contains a lot of collagen. It's a beauty food. My family also like it very much, so I often make it as a cold dish on the table. There are many ways to make meat jelly. This time, it's made of white crystal jelly. It's crystal clear. It needs to be matched with a dipping material. The mixing of dipping materials is also very important. If it's not well matched, the best frozen meat skin can't show its delicious. Fresh soy sauce in June is just the right dip. -
Cooking ingredients
Cooking Steps
Step1:Put the pork skin in cold water and put it in the pot. Boil for another 15 minutes. This is to boil off the fat on the pig skin. And boil it soft to remove the hai
Step2:Take it out. Scrape off the grease inside and outside the skin with a knife.
Step3:Touch the skin with your hand. See where there is hair. Pull it out with tweezers. If there is too much hair on the part, it is recommended not to cut it off. Clean all. Cut about 1 cm wide silk.
Step4:Wash the sliced meat skin in cold water with 1 spoon of alkali. Wash repeatedly and remove the froth. Add cold water. Heat onion, ginger and star anise. Bring to a boil. Reduce hea
Step5:Flavored win
Step6:Jiabaiji
Step7:About two hours later. Add salt. Boil for another hour or so. The soup is thick. It's almost there. Take out the onion, ginger and star anis
Step8:Pour it into the container. Let it cool. Cover it. Refrigerate it overnight. If you are in a hurry, you can refrigerate it for half an hour, then refrigerate it. When the soup is solidified, you can slice i
Step9:Mix the sauce (the sauce on the ingredients list should be adjusted according to that amount. Just mix it all together). Cut the hot millet and green wattle into circles. Cut the garlic into pieces
Step10:Slice the plate. Put the sauce in the seasoning bowl. It's crystal clear. Does it stir your appetite?
Step11:Or drizzle it with sauce. Mix it.
Step12:This was done befor
Cooking tips:Adding white wine is for better deodorization. The frozen meat skin is cooked. The heat is very important. The fire can't be big. Otherwise, the soup will be very muddy. It's ugly. It's not recommended to use pressure cooker. The pressure cooker doesn't cook very well. The taste will be very bad. What I do is to coagulate the colloid of pigskin into a block without adding agar. There are skills in making delicious dishes.
